Introduction:
Chard has long, flat, broad and slightly ribbed stems that are white, yellow or red, depending on how ripe they are. The leaves can be yellow, light and dark green or purple-violet. A distinction is made between leaf and stem chard. It tastes spicier and stronger than spinach and sometimes slightly bitter. The stems have a nutty taste.
Use/Preparation:
As a leafy vegetable, chard can be prepared like spinach. It can be steamed, eaten raw, or marinated, and is edible as a salad, soup, stuffed as a roulade or as a vegetable side dish.
Health:
Chard contains vitamin C and B vitamins and is a major source of beta-carotene, the precursor to vitamin A. It is rich in minerals such as magnesium, calcium and iron. Because of its high content of oxalic acid, which is considered harmful to the kidneys, chard should not be eaten in excess.
Alternatives:
The taste of chard is described as a mixture of spinach and sorrel. These two leafy vegetables are excellent alternatives, also because of their similar ingredients. Turnips and beetroot are closely related to chard. The leaves of turnips can be used as a substitute. Asparagus, whose taste is reminiscent of the stems of chard, can also serve as a substitute in various dishes. Pak choi also tastes similar.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 19/79 |
| Fat | 0,2 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 3,7 g |
| Sugar | 1.1 g |
| Protein | 1,8 g |
| Salt | 0 g |
