What is Swiss chard in Tagalog language

What is Swiss chard, how useful and how to use it

Under the name “Chard”, which is not the most common for the Russian ear, hides beetroot, a special kind of lettuce. And it's not about those leaves that grow on beets, although they can also be eaten, which is a separate type of vegetable. Swiss chard is very popular in the Mediterranean countries as well as many European countries, but until recently we hadn't even heard of it ..

Swiss chard - what is it, how to eat it?

Swiss chard is a type of beet, but more of a subspecies of the beet. It has been around for more than three thousand years, belongs to biennial plants and is high in nutrients.

It is also called “Roman cabbage” because in ancient Rome almost no festival could do without it. Today it is used in the kitchens of many countries around the world - especially for the preparation of salads and diet dishes, as well as in soups and as a side dish.

In addition, Swiss chard is widely used to decorate dishes and replace traditional lettuce leaves. This is not surprising, because this plant is also popular as an ornamental plant: the combination of red, yellow and green flowers in the chard leaves makes it possible to decorate not only a garden, but even a flower garden.

Nutritional value and beneficial properties

For nutritional properties, Swiss chard is compared to spinach, which is also used to fortify the body with vitamins. There are 13 antioxidants in the pulp, and one of the most important beneficial components is lilacic acid, which controls blood sugar levels.

It also has the ability to eliminate toxins from the body, normalize blood pressure and improve digestive processes. It contains a lot of phosphorus, carotene and iron, and in 100 grams of home-cooked Swiss chard you will find 40% of the daily value of vitamin A and 300% of the daily requirement for vitamin K ..

Fresh leaves are also high in vitamin C (it breaks down during cooking). Swiss chard is very low in calories - it contains 19 Kcal, 1.8 g. Protein, 0.2 g. Fat and 2.14 grams. Carbohydrates per 100 gr.

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Possible harm and contraindications

For all its extraordinary benefits, Swiss chard can be dangerous. Since it is high in vitamin K - more than the body needs, a level is important in its use.

An excess of vitamin K is linked to an increase in platelets in the blood and an increase in blood viscosity, which is dangerous for people with varicose veins, thrombophlebitis, migraines and high cholesterol.

Also in this plant is oxalic acid, which is banned for people who have gallbladder and kidney problems. Therefore, before use, chard is better to weld - this acid will go away.

Fresh vegetable juice is also dangerous - there are many harmful volatile substances that can cause nausea, vomiting, increased drowsiness, and even lower pulse. To reduce the risk of such side effects, I advise you to drink deficient juice only a few hours after the spin. But if you do not abuse the amount of chard in the diet, then a few leaves in a salad or any other dish will not harm anyone.

How to select and save Swiss chard

When choosing a vegetable, you need to pay attention to the leaves - they should be bright, shiny, crisp and juicy. It is important that there are no brown and yellow spots. It is advisable to choose smaller leaves because they are more tender and tasty.

No need to soak the leaves before cooking or eating - so many of them are lost nutrients - just wash them under cold water.

You can keep the chard in the refrigerator by placing it in a plastic bag so there is no air in it, so it can stay for 5 days. But they just need to be washed and put in the natural state of the refrigerator before use. In addition, like spinach, the vegetables can be washed, cut into pieces, divided into packages and frozen. In this form they remain the maximum advantage.

Cooking recommendations

Swiss chard can be used to make salads, soups, vinaigrette, beetroot soup, cold starters, side dishes, main dishes (when steamed in oil). However, the leaves are cooked like or with cabbage, and cuttings are pickled like cucumbers ..

Vegetables are also used as a leaf for wrapping cabbage rolls and for vegetarian climbing. You can make cakes with it too, and a boiled chard omelette will make a great breakfast ..

In order to get the maximum beneficial properties of this plant, while also making it convenient for human consumption, it is best to cook it quickly.

In the boiling water, the petioles fall first, after a few minutes and leaves they need to be boiled for another three minutes, then drain, put the vegetables in a colander and use for the intended purpose.

For example, mix it with slices of cheese, slices of olives, garlic and season with olive oil - a delicious and vitamin salad is ready. Good Appetite!

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