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Bio / Ecological
Bio / Ecological
Chard is a vegetable that stands out for its high water content and for having insignificant amounts of carbohydrates, proteins, and fats in its composition.
It belongs to a family of plants native to coastal areas or temperate saline soils. Swiss chard is a biennial plant with a long cycle that does not form edible roots or fruits; the leaves are the edible part.
Like other vegetables, Swiss chard has nutritional properties that benefit our bodies. Including them in cooking is a smart choice for maintaining our health.
Swiss Chard: Properties of the Vegetable
As is the case with other vegetables, Swiss chard is notable for its high water content and for having insignificant amounts of carbohydrates, proteins, and fats in its composition. Therefore, it is a low-energy vegetable. According to the functional classification of foods, Swiss chard falls into the category of regulatory foods, as it has a significant content of vitamins and minerals. In this regard, its outer leaves are richer in vitamins.
Minerals: Swiss chard stands out for its higher content of magnesium, sodium, iodine, iron, and calcium, with potassium being the mineral found in the highest concentrations. Potassium is a mineral necessary for the generation and transmission of nerve impulses and normal muscle activity. It also plays a role in maintaining the body's water balance.
Magnesium is associated with the functioning of the intestines, the nervous system, and motor functions; it is a part of bones and teeth, improves immunity, and has a mild laxative effect. Iodine, on the other hand, is an essential mineral for the proper functioning of the thyroid glands, which produce thyroid hormones.
Vitamins: Regarding vitamin content, it is notable for its high contribution of vitamin A and folic acid. As mentioned earlier, the vitamins in Swiss chard are found in greater proportions in the outer leaves of the plant. It also contains vitamins C, E, and K.
Additionally, Swiss chard contains a significant amount of oxalic acid, an antinutritional substance that interferes with the absorption of certain nutrients such as calcium. In this regard, it is important to know that oxalic acid ceases to have a negative effect when exposed to high temperatures, such as during cooking.
Chard is a vegetable that stands out for its high water content and for having insignificant amounts of carbohydrates, proteins, and fats in its composition.
It belongs to a family of plants native to coastal areas or temperate saline soils. Swiss chard is a biennial plant with a long cycle that does not form edible roots or fruits; the leaves are the edible part.
Like other vegetables, Swiss chard has nutritional properties that benefit our bodies. Including them in cooking is a smart choice for maintaining our health.
Swiss Chard: Properties of the Vegetable
As is the case with other vegetables, Swiss chard is notable for its high water content and for having insignificant amounts of carbohydrates, proteins, and fats in its composition. Therefore, it is a low-energy vegetable. According to the functional classification of foods, Swiss chard falls into the category of regulatory foods, as it has a significant content of vitamins and minerals. In this regard, its outer leaves are richer in vitamins.
Minerals: Swiss chard stands out for its higher content of magnesium, sodium, iodine, iron, and calcium, with potassium being the mineral found in the highest concentrations. Potassium is a mineral necessary for the generation and transmission of nerve impulses and normal muscle activity. It also plays a role in maintaining the body's water balance.
Magnesium is associated with the functioning of the intestines, the nervous system, and motor functions; it is a part of bones and teeth, improves immunity, and has a mild laxative effect. Iodine, on the other hand, is an essential mineral for the proper functioning of the thyroid glands, which produce thyroid hormones.
Vitamins: Regarding vitamin content, it is notable for its high contribution of vitamin A and folic acid. As mentioned earlier, the vitamins in Swiss chard are found in greater proportions in the outer leaves of the plant. It also contains vitamins C, E, and K.
Additionally, Swiss chard contains a significant amount of oxalic acid, an antinutritional substance that interferes with the absorption of certain nutrients such as calcium. In this regard, it is important to know that oxalic acid ceases to have a negative effect when exposed to high temperatures, such as during cooking.
