Swiss Chard (Beta vulgaris cicla) is salty, cooling and alkaline in nature. This green is a good source of calcium, beta-carotene. vitamin C, phosphorus, sodium, potassium and iron. It is a digestive aid and beneficial for people suffering from a cold. When selecting, look for brightly colored, firm leaves.
Note: Swiss chard contains oxalic acid, which can inhibit the absorbtion of calcium and iron, and so should be consumed only in moderation, especially if cooked.
If anyone has any suggestions on great ways to prepare Swiss chard, please share.
Happy Eating!
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