Tuesday, July 19, 2011

Tuesday’s Cupful: Swiss Chard

A leafy green powerhouse

As veggies go, Swiss Chard (aka rhubarb chard, or red chard) has a lot of flavor and nutritional benefits. This plant, known scientifically as Beta vulgaris, belongs to the same family as beets and spinach. Ancient Greeks and Romans ate chard since the plant originated in the Mediterranean. Consumers can generally expect stronger green flavors with more bitterness that’s similar to spinach or kale. Look for this ingredient all-year-long at most supermarkets. Select fresh chard with leaves lacking blemishes, or discoloration, and strong stalks. This ingredient is a rich source of phytonutrients which help promote and maintain a healthy blood and circulatory system. Remember that Swiss Chard didn’t originate in Switzerland.

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