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Chard or Swiss chard (/ tʃ ɑːr d / ⓘ; Beta vulgaris subsp. vulgaris, Cicla Group and Flavescens Group) is a green leafy vegetable. In the cultivars of the Flavescens Group, the leaf stalks are large and often prepared separately from the leaf blade ; [ 1 ] the Cicla Group is the leafy spinach beet.
“Spinach, kale and Swiss chard are packed with potassium, which helps regulate blood pressure, and nitrates, which improve blood vessel function,” says Bannan. “They’re also rich in ...
Leafy greens like spinach, kale, collard greens and Swiss chard are loaded with fiber, potassium and vitamin K, all of which contribute to better heart health. Potassium helps regulate blood ...
Flavescens Group, [12] swiss chard (Syn. B. v. subsp. v. convar. cicla. var. flavescens) [13] - Chard leaves have thick and fleshy midribs. Both the midribs and the leaf blades are used as vegetables, often in separate dishes. Some cultivars are also grown ornamentally for their coloured midribs. The thickened midribs are thought to have arisen ...
Swiss chard. Milder than kale and marked by vibrant red stems, Swiss chard can introduce some variety into your winter meals. Collard greens. Think of collard greens as kale’s softer cousin ...
Capuns is a traditional food from the canton of Graubünden in Switzerland, predominantly made in the eastern part. [1] They are made from Spätzle dough [2] with pieces of dried meat, such as Bündnerfleisch and/or Salsiz, [3] and rolled in a chard leaf.