Swiss chard is one of the oldest types of vegetables. In the past, these green leaves had a very high reputation. In the present it is a rather underrated vegetable, due to the high availability and the relatively low price.
But it has many possibilities of preparation and healthy properties.
Magnesium and iron are the minerals most commonly found in Swiss chard.
The high vitamin K content (400μg / 100g) helps with slow-healing wounds, tiredness and slackness and with frequent nosebleeds.
The consumption of chard is good for the stomach and for the intestine, it also has a slightly laxative effect.
Due to the high sodium content, people with hypertension should rather abstain from eating chard.
In order to obtain the best possible vitamin and mineral content, it is advisable to cook the vegetables only briefly, preferably with steam.
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