Red chard (bunch)

Origin: Sanlúcar de Barrameda. Red chard has been considered a rare type of spinach. It is a very robust plant and the taste of its leaves is somewhat earthy and stronger than that of white chard. The leaves can be eaten raw, but in this case, the stems must always be cooked. It is a very cold-resistant plant, which allows it to be cultivated in many parts of the world. Properties and benefits: Among its most notable vitamins, we can find Vitamins A, C, E, and essential for our ocular health, bones, and teeth. It is rich in calcium to strengthen the bones, potassium, and magnesium. Red chard has a low glycemic index, making it a good food for diabetics. It is a fiber-rich food that helps with constipation and reduces cholesterol, in addition to helping with our cardiovascular health. Red chard contains a high concentration of antioxidants, allowing it to fight against free radicals. Having a low glycemic index helps us reduce blood sugar and our glucose levels. Nutritional Value per 100g: Calories: 21 kcal Proteins: 2.1g Fiber: 1g Fats: 0.2mg Calcium: 80mg Potassium: 378mg Vitamin C: 35mg Storage and tips: Chard should be stored in the refrigerator, inside a plastic bag with holes and dry kitchen paper inside. Recipe and uses in the kitchen: A simple and quick way to consume this vegetable is with baked potatoes and eggs. All you have to do is cook the chard and potatoes beforehand, once cooked, place them in an oven-safe dish and add the eggs and season to taste. Bake for 5 minutes and it's ready.