Chard Vegetable

Chard Vegetable

1/2 cup swiss chard (cooked) contains:

13 cal;
1.35 gm protein  ( incomplete);
.15 gm fat;
2.5 gm carbohydrate;
55 mg calcium;
18 mg phosphorus;
1.35 mg iron;
64 mg sodium;
240 mg potassium;
4050 units A;
.03 mg B-1;
.08 mg B- 2;
.3 mg niacin;
12 mg C;
49 mg magnesium.

A versatile vegetable, chard vegetable has green leaves that may be used in salads or cooked like spinach and a white stalk that may be cooked like asparagus. Chard vegetable is a good source our potassium, which is necessary for energy and helps against water retention, high blood pressure, and low blood sugar, and an outstanding source of vitamin A, necessary to the health of the skin and eyes and an aid against many types of infections. It is rich in iron, sulphur, B-1, B-2, E, and the trace vitamins and minerals necessary for growth. The leaves are an especially good source of vitamins C, which aids against circulatory problems such as atherosclerosis, varicose veins, and bruising.