Chard or white beet is a vegetable with long and firm stalks, the leaves can be opaque or shiny in green or reddish color. There are reports on its use from the IV century; C., in the coastal region of the Mediterranean Sea, where it was part of the peasants' staple diet. Then it was taken from Europe to other continents.
It was used in antiquity by the Romans, Greeks and Egyptians.
Chard is rich in niacin, vitamin A and vitamin C, fibers that help with intestinal function. Vitamin A is good for vision, healthy skin and mucous membranes, aids in growth and is part of the formation of tooth enamel. Vitamin C prevents infections, skin problems, bleeding, bone fragility. Niacin prevents digestive and nervous system problems.
It contains few calories, is used in salads, a great option for those on a diet. It can be eaten raw, cooked or braised, mixed with raw fruits and vegetables, pasta, chicken, tuna and meat. Chard juice mixed with a tablespoon of oil is indicated as a laxative.
When buying it, prefer new leaves, without blemishes and shiny, light green and whitish-green stalk. Chard consumption should be moderated by the high content of the oxalate substance, which impairs the absorption of calcium in the body.
As for medicinal use, it can be used in ringworm, scars, circulatory diseases, acts as an antioxidant and is effective against gallstones.
In a refrigerator, the storage period is 5 to 7 days.
The harvest period is from June to October.
By Patricia Lopes
