benefits of swiss chard

Benefits of Swiss Chard

41. Origins of Swiss chard
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 features distinctly large dark green leaves with prominent petiole well developed edible stalk. Generally, its leaves are harvested at various stages of maturity. While the whole plant with its tender young leaves can be harvested for salad preparation, individual large size, mature leaves with slightly tough texture stem may be picked up for sauting and cooking in dishes.
42. Alternative names for Swiss chard
The plant has numerous monikers, including silverbeet, Roman kale, and strawberry spinach. Chard leaves are an excellent source of antioxidant vitamin, vitamin C. Its fresh leaves provide about 33% of recommended levels per 100 g. As a powerful water soluble antioxidant, vitamin C helps to quench free radicals and reactive oxygen species (ROS) through its reduction potential properties.
43. The goosefoot family
The tall leafy vegetable is a part of the goosefoot family aptly named because the leaves resemble a gooses foot. Other members are beets and spinach. 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. Manganese is used by the body as a co factor for the antioxidant enzyme, superoxide dismutase. Iron is required for cellular oxidation and red blood cell formation.
44. Swiss chard rainbow
The thick stalks are red, white, yellow, or green. All have a mildly bitter taste. Chard is an extremely perishable leafy vegetable, and for the same reason it should be used as early as possible once harvested. If at all to store inside the refrigerator, then, set its temperature below 35 degree F and high humidity level to retain vitality for 1 2 days.
45. Swiss chard growth
Swiss chard plants can grow to 28 inches high. Fresh young chard leaves can be used raw in salads. Mature chard leaves and stalks are typically cooked, braised or sauted; the bitter flavor fades with cooking. However, antioxidant properties of chard are significantly decreased on steaming, frying and boiling.
46. Cooking Swiss chard
Prepare Swiss chard by rinsing the crisp leaves several times in warm water. Leaves and stalks can be boiled, steamed, or roasted. The health benefits of swiss chard are amazing, and include the ability to regulate blood sugar levels, prevent various types of cancer, improve digestion, boost the immune system, reduce fever and combat inflammation, lower blood pressure, prevent heart disease, increase bone strength and development, detoxify the body, and strengthen the functioning of the brain.
47. Still more health benefits of Swiss chard
One cup of chopped Swiss chard has just 35 calories and provides more than 300% of the daily value for vitamin K. But skip this veggie if youre prone to kidney stones; it contains oxalates, which decrease the bodys absorption of calcium and can lead to kidney stones.
48. Why It s Healthy
A half cup of cooked Swiss chard provides a huge amount of both lutein and zeaxanthin, supplying 10 mg each. These plant chemicals, known as carotenoids, protect your retinas from the damage of aging, according to Harvard researchers. That s because both nutrients, which are actually pigments, appear to accumulate in your retinas, where they absorb the type of shortwave light rays that can damage your eyes. So the more lutein and zeaxanthin you eat, the better your internal eye protection will be.
49. How to Eat It
Chard goes great with grilled steaks and chicken, and it also works well as a bed for pan seared fish. Wash and dry a bunch of Swiss chard, and then chop the leaves and stems into 1 inch pieces. Heat a tablespoon of olive oil in a large saut pan or wok, and add two garlic cloves that you ve peeled and lightly crushed. When the oil smokes lightly, add the chard. Saut for 5 to 7 minutes, until the leaves wilt and the stems are tender. Remove the garlic cloves and season the chard with salt and pepper.
50. Swiss chard is a member of the beet family
Swiss chard is a member of the beet family, but it doesn t produce an edible bulbous root. The dark green leaves and the juicy leaf stalks (petioles), however, are completely edible and have high nutritional value. Thanks to its broad range of nutrients, Swiss chard is a real superfood with a whole range of health benefits.