Category : Leafy VegetablesSwiss chard belongs to the same vegetable family as spinach and beets, but is more frequently grouped with mustard greens, kale, and collards. Broad leaves and a thick, crisp stalk characterize Swiss chard. Often referred to as "Rainbow Chard," the stem can range in color from white to hot pink or scarlet. The leaves get darker as they move closer to the vegetable's crowns. Both the leaves and the stalk can be eaten. You can consume Swiss chard either raw or cooked. .JGBC is the leading
Swiss Chards Wholesaler in India.
The leaves and stalk are also edible when eaten raw, making it a fantastic salad or greens replacement. Both give any meal a crunchy crunch. For the greatest results, steam, boil, or stir-fry when cooking. Swiss chard is one of the most striking greens at the farmers' market thanks to its vivid and multicolored stems. It can be cooked in a variety of ways. For example, the leaves can be chopped into ribbons and added raw to a salad, sautéed with the stems, or braised.
Flavors : A little milder than spinach; the leaves are mild, sweet, earthy, and barely bitter.
- ● Extremely good source of magnesium and potassium.
- ● Rich in minerals, including fiber, that may reduce blood sugar levels.
- ● Help you shed pounds and keep them off permanently.
- ● Calcium and vitamin K-rich foods are vital for sustaining bone health.
- ● Used as an old-fashioned treatment to decrease blood sugar levels.
- ● Contains anti-inflammatory and anti-proliferative qualities that combat colon cancer.
- ● Include vitamin K, vitamin C, and vitamin A, as well as vitamin E, riboflavin, and vitamin B6.