The red ribbed chard has thick leaves and fleshy stems. Like all dark green leafy vegetables, chard contains large quantities of vitamin A. It also contains good quantities of: water, mineral salts such as potassium and iron, vitamin C, beta-carotene, fiber and chlorophyll a vegetable pigment that gives leaves a beautiful bright green color, but which during digestion is transformed into a substance with an important protective function against cancer. Chard is used in the kitchen as a side dish, during preparation it is important to avoid losing its precious nutrients: using appropriate cooking methods, such as steaming or boiling in a pot.
equates to €8.80 per 1 kg(s)