Chard is a leafy green vegetable produced by the Beta vulgaris var. cicla L. species of plant. The stalks of chard plants are commonly red but may be yellow, pink, or white.

Health considerations

Chard is a good source of thiamin, folate and zinc, and a very good source of fiber, vitamin A, vitamin C, vitamin E, vitamin K, riboflavin, vitamin B6, calcium, iron, magnesium, phosphorus, potassium, copper and manganese. A study of chard extracts found the plant to be a source of antioxidants.

May be found in

Entrées, salads, sold fresh, sold frozen


Nutrition Data

Food Chemistry

Alternative Spellings and Names

Pachyrhizus erosus, Mexican yam, Jicama, Bengkuang, Mexican turnip, Bengkoang

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