Chard (Beta vulgaris var. cicla)
Leaves and petioles are consumed boiled, steamed, or sautéed. Often boiled and soaked in water after boiling to remove the strong flavor and acrid taste.
Beta-carotene: medium; vitamin E: low; riboflavin: low; folic acid: low; ascorbic acid: medium; calcium: low; iron: medium; protein: 2.0%. Young leaves and stems contain antioxidative syringic acid (phenolic acid), kaempferol, and oxalic acid (ca. 0.6%).
Read more: Chard, in Discovering Indigenous Treasures: Promising Indigenous Vegetables from Around the World. 2009. AVRDC – The World Vegetable Center.