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It belongs to a family of plants typical of coastal areas or temperate saline soils. Chard is a biennial plant with a long cycle that does not form edible roots or fruits, with the edible part being the leaf. Chard, like other vegetables, has nutritional properties that benefit our body. Including them in cooking is a smart choice to take care of our health. Chard: vegetable properties As with other vegetables, chard stands out for its high water content and low levels of carbohydrates, proteins, and fats. Therefore, it is a low-energy vegetable. Chard would be classified as a regulatory food, as it has significant amounts of vitamins and minerals. In this sense, the outer leaves are richer in vitamins. Minerals: Chard is rich in magnesium, sodium, iodine, iron, and calcium, with potassium being the mineral found in higher concentrations. Potassium is essential for nerve impulse generation and transmission, normal muscle activity, and maintaining water balance in the body. Magnesium is important for intestinal, nervous system, and motor function, bone and teeth health, immunity, and has a gentle laxative effect. Iodine is essential for the proper functioning of the thyroid glands, which produce thyroid hormones. Vitamins: Chard has a high content of vitamin A and folic acid. Vitamin C, E, and K are also present. In addition to these nutrients, chard contains a significant amount of oxalic acid, an antinutritive substance that interferes with the absorption of certain nutrients like calcium. It is important to note that oxalic acid loses its negative effect when exposed to high temperatures during cooking.