Chard
(Swiss) chard is a green leafy vegetable and is one of the key vegetables of the power of green in the vegetable garden. It is a typical spring vegetable that is light, digestible and refreshing. Let us find out what properties make it suitable for everyone’s diet, from children to adults and the elderly, sportspeople and even sedentary people. Chard is a vegetable with very few calories, since it is made up of about 95% water whence it derives its very low calorie content: 19 kcal per 100g. It is extremely rich in WATER, MINERALS and VITAMINS, especially iron, magnesium, calcium, vitamin C, beta-carotene, vitamin K and folic acid (very important in pregnancy and breastfeeding), especially in the leaves, while the stalks are very rich in potassium, which is extremely important for the cardiovascular system. IT CONTAINS NO FATS and, being a vegetable, it has a reasonable amount of vegetable proteins, but above all soluble (pectin) and insoluble FIBRES. But above all, chard contains valuable PIGMENTS and is an important source of PHYTOCHEMICAL COMPOUNDS that have beneficial effects on health. In addition to chlorophyll, chard also contains other pigments such as beta-carotene and lycopene.
It contains FLAVONOIDS such as apigenin and vitexin, phytochemical compounds with strong antioxidant, anti-inflammatory and anti-proliferative properties. It also contains p-Coumaric acid, classified as a phytochemical and nutraceutical, capable of reducing oxidative stress and inflammatory reactions, and rosmarinic acid, a powerful antimicrobial.
It contains FLAVONOIDS such as apigenin and vitexin, phytochemical compounds with strong antioxidant, anti-inflammatory and anti-proliferative properties. It also contains p-Coumaric acid, classified as a phytochemical and nutraceutical, capable of reducing oxidative stress and inflammatory reactions, and rosmarinic acid, a powerful antimicrobial.
The functional benefits of chard
It has a long history of use in folk medicine, and modern pharmacology has proven that chard possesses ANTI-HYPERTENSIVE and HYPOGLYCAEMIC PROPERTIES, as well as a high ANTIOXIDANT ACTION. Indeed, it can be considered a multi-functional food! Precisely because of the presence of numerous antioxidant molecules, the consumption of chard can be considered a useful aid for the prevention and treatment of cell and tissue ageing; in addition, the presence of calcium contributes to healthy bones and teeth, while, thanks to the presence of photosynthetic material, we find vitamin K, directly involved in the process of photosynthesis and the functioning of the nervous system. The soluble and insoluble fibres contained in the leaves and ribs of chard, as well as aiding intestinal motility, help to reduce the absorption of starches, thus reducing the possibility of developing metabolic disorders. The fibre contained in chard COUNTERACTS HYPERCHOLESTEROLEMIA and DIABETES. To maintain the nutritional characteristics of this vegetable, it is imperative to eat it when it is fresh!
Key facts
– RICH IN WATER and SOLUBLE AND INSOLUBLE FIBRES
– RICH IN IRON, MAGNESIUM AND CALCIUM
– LOW IN FATS AND CALORIES
– RICH IN ANTI-INFLAMMATORY AND ANTIOXIDANT SUBSTANCES
– HELPS INTESTINAL REGULARITY
– FILLS YOU UP RAPIDLY TO HELP YOU STAY IN SHAPE
– REGULATES GLYCAEMIA and CHOLESTEROL
– IS A PRECIOUS FOOD FOR THE BACTERIAL FLORA
– CONTRIBUTES TO HEALTHY BONES HEALTH DURING MENOPAUSE
– THE FIRST LEAFY ELEMENT IN BABY FOODS
– RICH IN IRON, MAGNESIUM AND CALCIUM
– LOW IN FATS AND CALORIES
– RICH IN ANTI-INFLAMMATORY AND ANTIOXIDANT SUBSTANCES
– HELPS INTESTINAL REGULARITY
– FILLS YOU UP RAPIDLY TO HELP YOU STAY IN SHAPE
– REGULATES GLYCAEMIA and CHOLESTEROL
– IS A PRECIOUS FOOD FOR THE BACTERIAL FLORA
– CONTRIBUTES TO HEALTHY BONES HEALTH DURING MENOPAUSE
– THE FIRST LEAFY ELEMENT IN BABY FOODS