Swiss Chard - 莙達菜 (300g)
Each pack contains 300g.
Is Swiss chard really Swiss?
by Sandra Merazzi (Certified Nutritionist)
Browsing the vegetable selection on a Sunday market in Central a few years ago, I was awestruck by a vegetable named Swiss chard. I thought, wow, those leaves have traveled all the way from Switzerland and – I imagined – by eating them it would feel a bit like home. However, the stall owner informed me that his vegetables came from Italy and that he had no idea why it was called Swiss chard.
After some research I found out that Swiss chard originated in the Mediterranean region, is therefore not native to Switzerland and no reliable source seems to know why it’s still called Swiss chard. The word "chard" descends from the fourteenth-century French “carde”, meaning edible leaf stalk. Swiss chard is part of the beetroot family and is often only referred to as chard. Unlike beets, chard is not grown for its root, but for its stalks and leaves.
Its large mature deep-green leaves are known for its health benefits for the same reason as other dark green leafy vegetables. The stalks, however, ranging from white to yellow, to red and orange, are loaded with beta-carotene, the yellow-orange pigment that gives vegetables and fruit their distinctive colours. Beta-carotene is an antioxidant that converts to vitamin A and plays a very important role in our bodies.
Long story short, Swiss chard is a nutrient powerhouse. Research has shown that Swiss chard is especially good at moving minerals from the soil up into its leaves, providing us with excellent mineral benefits. It’s namely a very good source of magnesium, iron, manganese, potassium, and copper, a relatively good source of calcium and phosphorus and it also contains a small amount of zinc.
When it comes to vitamins, Swiss chard is loaded with Vitamin K, which helps your body heal wounds and keeps your bones healthy. As mentioned above the beta-carotene will be converted into Vitamin A, which will keep your eyes, skin and immune system healthy. And last but not least, Swiss chard, like all dark green leafy vegetables, contains a fair amount of Vitamin C too.
Swiss chard can be eaten raw as a salad or cooked. The following recipe is a quick and easy fix for a healthy weekday dinner. It goes well with brown rice or baked sweet potatoes.