Chard (Beta vulgaris var. cicla)

Common Names
Chard, Swiss chard, silverbeet, spinach beet, leaf beet (En); bette, poirée, blette (Fr); acelga (Sp); 菾菜 (Cn)

Plant Distribution

Edible Parts
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.

Health Values
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.