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Chard Vegetable

Swiss chard is a member of the beet family; there are a number of Swiss chard varieties, some of which have white, yellow, or orange stalks while others have red, pink, or purple stalks.

 

The dark green leaves and the juicy leaf-stalks (petioles), however, are completely edible and have high nutritional value.

 

This leafy green was identified by a Swiss botanist and is a variety of Beta vulgaris. Today, Swiss chard is most popular in Mediterranean countries.

 

Chard is a source of a phytonutrient called betalains, which are found in the veins and stem of Swiss chard.

 

Betalains have an antioxidant, anti-inflammatory and detoxifying effect on the body.

 

Swiss chard is considered to be one of the healthiest vegetables available, and is a valuable addition to a healthy diet.

 

Swiss chard is also known by its many common names such as chard, silver beet, perpetual spinach, spinach beet, crab beet, bright lights, seakale beet and mangold.

 

Swiss chard is an excellent source of calcium, magnesium and vitamin K all of which add to the strengthening of bones and teeth.

 

Swiss chards contain fiber and syringic acid, both of which are involved in regulating blood sugar levels by altering the rate at which sugar is absorbed into the blood from the intestine.

 

It is also rich source of minerals like copper, calcium, sodium, potassium, iron, manganese and phosphorus.

 

Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium.

 

Because of its high vitamin K content, patients on anti-coagulant therapy such as warfarin are encouraged to avoid this food since it increases the vitamin K concentration in the blood, which is what the drugs are often attempting to lower.

 

This effectively raises the dose of the drug and causes toxicity.

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