benefits of swiss chard

It is also rich source of omega 3 fatty acids; vitamin A, and flavonoids anti oxidants like

It is also rich in B complex group of vitamins such as folates, niacin, vitamin B 6 (pyridoxine), thiamin and pantothenic acid that are essential for optimum cellular metabolic functions. Chard has a thick, crunchy stalk to which fan like wide green leaves are attached. The leaves may either be smooth or curly, depending upon the variety, and feature lighter colored ribs running throughout. The stalk, which can measure almost two feet in length, comes in a variety of colors including white, red, yellow and orange. Sometimes, in the market, different colored varieties will be bunched together and labeled rainbow chard.

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.

Swiss chard is available at its best during summer months from June until October. Chard can be harvested while its leaves are young and tender or after maturity when the leaves are larger and attained slightly tougher stems. In the store, buy fresh chard leaves featuring crispy, crunchy, brilliant dark green color.

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.

As in spinach, chard leaves should be washed thoroughly in clean running water and rinsed in saline water for about 30 minutes in order to remove soil, dirt and any insecticide/fungicide residues. Do not wash Swiss chard before storing as the exposure to water encourages spoilage. Place chard in a plastic storage bag and wrap the bag tightly around the chard, squeezing out as much of the air from the bag as possible. Place in refrigerator where it will keep fresh for up to 5 days. If you have large batches of chard, you can blanch the leaves and then freeze them.

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.

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.

Swiss chard contains oxalic acid, a naturally occurring substance found in some vegetables, which may crystallize as oxalate stones in the urinary tract in some people. It is, therefore, advisable to avoid eating chard in people with known oxalate urinary tract stones. Adequate intake of water is therefore advised to maintain normal urine output.

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.