Chard benefits

What are chards good for?

What are chards?

chard photo
Chard photo

Chard (Beta vulgaris) is a vegetable.

It is made up of bright, thick leaves with a thick stem in the center that may be yellowish, redder, or green in color.

The leaves can also be greenish or reddish depending on the variety.

They have a slightly bitter taste, similar to spinach.

What does chard contain?

As a source of energy, 100 grams of chard provide us with 19 kilocalories.

Its proportion of nutrients is divided into:

  • More than 92% is water, close to 0.2% fat.
  • About 2% protein.
  • More than 3.7% carbohydrates.
  • More than 1.6% fiber.

From the point of view of minerals, it is a vegetable rich in potassium, magnesium, calcium and iron, but it also contains phosphorus and sodium, as well as small amounts of copper, manganese and zinc.

From the point of view of vitamins, it is a fruit rich in vitamin A, vitamin C and vitamin B9. It also contains other B vitamins and vitamin E.

chard drawing
Chard drawing (

Composition of chard

  • It has a very high water content that prevents us from becoming dehydrated.
  • It provides us with very little energy in the form of calories.
  • It contains very little fat. It has a moderate protein content.
  • It has a low sugar content. It shows a low fiber content.
  • It helps to eliminate toxins from our body, due to its potassium content.
  • Calcium, together with phosphorus, maintains the balance of the formation of strong bones.
  • Thanks to its magnesium content, it helps the contraction and relaxation of the muscles.
  • Its iron content helps us to prevent anemia.
  • Because of its vitamin B9 content, it helps us grow properly.
  • It keeps our skin and helps keep it healthy, because of its vitamin A content.
  • It protects us from colds and helps to heal wounds, due to its content of vitamin C.
  • It protects us from toxins and aging, due to its content of vitamin A, C, E and the mineral zinc.

punto rojo More information on chard

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

18 December, 2020

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