Beneficial properties of chard

Chard is a leaf beet, or more precisely, a subspecies of beet. in appearance it looks like spinach. There are several varieties of chard, they differ in the color of the stems (white, yellow, and green), and the foliage also differs, it can be smooth and curly.

Italians love chard very much; they add it to almost all their traditional dishes; its appearance can decorate any dish. But chard is valued not only for its beauty, but also for the beneficial properties that chard has.

Chard is rich in vitamins and tastes good! The young petioles and leaves of this plant are eaten. The composition of this plant includes: carbohydrates, organic acids, carotene, iron, phosphorus, calcium, vitamins, which are presented in it in an assortment. Chard is especially rich in vitamin C, which makes up 60% of all vitamins.

It is recommended to use it in early spring, when we still do not have many vitamin products, meaning fresh vegetables and fruits. And chard will more than help organize the delivery of vitamins to the human body, which is especially susceptible to vitamin deficiencies in the spring.

Chard is used for cooking both hot and cold dishes, and is also prepared for use.

• salads;
• soups (beetroot soup);
• main courses (stewed chard);
• fry the petioles in breadcrumbs;
• fermented with cabbage;
• pickle the petioles.

Medicinal properties of chard. It is used for diabetes, anemia, high blood pressure, to prevent colds, and it promotes the rapid growth of children.A paste prepared from this plant is used in the fight against baldness.

It is widely used in the fight against colds; for this purpose, juice is made, which is mixed with honey in equal proportions. Drink this juice 1 tbsp. spoon while eating.

Also, chard is widely used in dietary nutrition. It is used to decorate various dishes.