Swiss chard, also known as mangold or silverbeet, scientific name Beta vulgaris, is a green leafy vegetable belonging to the Chenopodiaceae family that includes also the beetroot. Swiss chards are characterized by large green leaves, are rich in folates but contain also water, that makes the chard a diuretic vegetable useful to counteract water retention and cystitis. In addition to this, mangold is a source of mineral salts such as potassium, magnesium, sodium, manganese, selenium and iron and vitamins A, group B, C, that plays a pivotal role in iron absorption, E and K. Thanks to this richness in vitamins and mineral salts Swiss chards are a perfect choice to counteract anemia and tiredness, when you sweat a lot or if you are facing a stressing period. Moreover, Swiss chards are also a source of antioxidants, including lutein, beta-carotene and chlorophyll, with a powerful action against the aging processes, the free radicals and cancers. These vegetables contain fibers for the proper intestinal functioning with a beneficial action in case of constipation and to take under control the levels of blood sugar and cholesterol, are a low calorie food, 17kcal for 100 grams, and for this reason are suitable to be inserted in the diet of those people who are overweight. Finally Swiss chards help also digestion by promoting the production of gastric juices. You can use Swiss chards for cooking or to prepare decoctions or external applications. Let’s see the main uses
Swiss chards can be a tasty side dish. You just have to boil them a few minutes or steam them and then cook these vegetables in a frying pan with a clove of garlic, a little olive oil and a tablespoon of extra virgin olive oil. But the Swiss chards are also an interesting ingredient for soup or sauce for pasta recipes but can also be used as a filling for salty cakes.
Swiss chards can be used to prepare decoction useful to treat inflammations of the urinary tract such as cystitis but also to act against constipation and hemorrhoids. Bring to boil 1 liter of water together with 50 g of leafs, let it simmer for twenty minutes, then filter and once lukewarm drink up to two cups a day.
Against acne, pimples, abscesses, burns and sunburns you can boil for a few minutes the leafs in water, then drain the vegetables, squeeze and chop them up. Let them cool down and then apply on the part.