Chard its beneficial properties-2

Chard Properties

Has numerous medicinal and food applications,for being refreshing, digestive, laxative and diuretic. By its low energetic value provides an opportunity to prepare vegetable dishes, especially recommended for those who following a thinning diet.

For its excellent folates content, is a cornerstone in the pregnant woman nutrition. For its fiber richness has laxative properties, which prevents or improves constipation. Because of its abundant water content and potassium, is a diuretic, which is beneficial in a number of conditions, such as hypertension , fluid retention and oliguria ( scantiness of urine).


In the chard highlights the presence of oxalic acid, which has the ability to form in the intestine a complex with minerals such as calcium and iron which prevents its absorption.


This same substance is responsible that the chard is recommended to consume with moderation to those who have a tendency to form kidney stones, arthritis. However, to form oxalate stones the amount of the substance ingested must be considerable, and further the most of oxalic acid is removed by discarding the cooking water of this vegetable.


Deficiency in iron or acid is associated with different types of anemia. In the chard these nutrients protrude, which makes it interesting for inclusion in anemia  cases. If eaten raw in salads, its natural content of vitamin C enhances the absorption of iron.


Furthemore:
• High in potassium and calcium , sodium, magnesium and iodine.

• Source of vitamin A ( beta -carotene ) and high in folic acid, niacin and vitamin C or ascorbic acid.

• Chard is a food of high nutritional value and low caloric intake.

• It is an excellent supply of fiber.


How to eat it
Chard can be cooked in two parts : first the leaves, which are prepared in a similar way to spinach, and secondly, the stalk, that you can skip and fill with ham and shrimp. If the leaves are left to cool, can be consumed as an ingredient in salads.


Another option is Swiss chard omelet, with the most tender leaves and stalks, with ham and potato. The most common way to eat it is boiled alone or with carrot and potato and seasoned with oil.


Cooked in pressure cooker or steam ensures that  most vitamins and minerals are exploited. And if you choose to boil it , it is advisable to consume the cooking broth or use it in other culinary preparations (unless due the care about potassium and oxalic acid intake ).

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