54:
478:
1042:
of chard include green forms, such as 'Lucullus' and 'Fordhook Giant,' as well as red-ribbed forms, such as 'Ruby Chard' and 'Rhubarb Chard.' The red-ribbed forms are attractive in the garden, but as a general rule, the older green forms tend to outproduce the colorful hybrids. 'Rainbow Chard' is a
1053:
Chard may be harvested in the garden all summer by cutting individual leaves as needed. In the
Northern Hemisphere, chard is typically ready to harvest as early as April and lasts until there is a hard frost, typically below −4 °C (25 °F). It is one of the hardier leafy greens, with a
490:
Chard is a biennial. Clusters of chard seeds are usually sown, in the
Northern Hemisphere, between June and October, the exact time depending on the desired harvesting period. Chard can be harvested while the leaves are young and tender, or after maturity when they are larger and have slightly
1479:
National
Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.).
1171:, with vitamin and mineral contents reduced compared to raw chard, but still present in significant proportions of the DV, especially for vitamin A, vitamin K, vitamin C, and magnesium (see table).
165:
1025:
1210:
1458:
1665:
1392:
1238:
1109:
In a 100-gram (3.5 oz) serving, raw Swiss chard provides 84 kilojoules (20 kcal) of food energy and has rich content (> 19% of the
423:
The two rankless cultivar groups for chard are the Cicla Group for the leafy spinach beet and the
Flavescens Group for the stalky Swiss chard.
1491:
1167:
Cooked chard is 93% water, 4% carbohydrates, 2% protein, and contains negligible fat. In a reference 100 g serving, cooked chard supplies 20
1264:
1531:
200:; the Cicla Group is the leafy spinach beet. The leaf blade can be green or reddish; the leaf stalks are usually white, yellow or red.
456:
The origin of the adjective "Swiss" is unclear. Some attribute the name to it having been first described by a Swiss botanist, either
1486:. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US).
1324:
1450:
1505:
464:(although the latter was German, not Swiss). Be it as it may chard is used in Swiss cuisine, e.g. in the traditional dish
1446:
1432:
1670:
1358:
83:
1389:
1693:
1584:
1639:
1644:
1703:
1607:
1021:
31:
1698:
1012:
883:
491:
tougher stems. Harvesting is a continual process, as most species of chard produce three or more crops.
1125:, with 122%, 1038%, and 50%, respectively, of the DV. Also having significant content in raw chard are
1585:"Nutrition Facts and Analysis for Chard per 100 grams, USDA National Nutrient Database, version SR-21"
1097:
region, being known as "queen of the
Dalmatian garden" and used in various ways (boiled, in stews, in
1423:
935:
896:
461:
1553:
1157:
53:
870:
850:
589:
272:
38:
1271:
1224:
1497:
1487:
948:
722:
471:
1270:. Department of Agriculture, Forestry and Fisheries, Republic of South Africa. Archived from
1090:
1047:
739:
264:
207:
leaves. Chard has been used in cooking for centuries, but because it is the same species as
193:
145:
1396:
1328:
1134:
432:
1317:
1024:
for adults, except for potassium, which is estimated based on expert recommendation from
457:
439:
409:
182:
96:
1687:
1339:
1126:
647:
545:
413:
248:
173:
70:
1366:. In: Uotila, P. (2011): Chenopodiaceae (pro parte majore). – In: Euro+Med Plantbase
1153:
521:
1377:
1652:
1110:
1083:
505:
216:
212:
1481:
922:
756:
705:
655:
381:
260:
204:
197:
78:
1630:
1149:
1141:
1137:
1130:
1122:
1118:
1114:
1050:
that range in color from white to yellow to red, depending on the cultivar.
909:
828:
815:
802:
678:
643:
450:
380:(Swiss Chard Group)). The accepted name for all beet cultivars, like chard,
185:
1501:
215:
that cooks and cultures have used for chard may be confusing; it has many
17:
1624:
1098:
1094:
1079:
1039:
688:
397:
385:
208:
189:
111:
1295:
1168:
1071:
789:
623:
477:
446:
64:
1657:
1213:. Cornell Garden Based Learning. Ithaca, NY: Cornell University. 2016.
259:. Its taxonomic rank has changed many times: it has been treated as a
1075:
772:
652:
466:
1601:
1043:
mix of colored varieties often mistaken for a variety unto itself.
1408:
1067:
535:
476:
1190:
Larousse
Gastronomique: The World's Greatest Cooking Encyclopedia
1145:
1055:
961:
1605:
1161:
565:
148:
151:
37:"Silverbeet" redirects here. For the album by The Bats, see
1451:"Daily Value on the Nutrition and Supplement Facts Labels"
1411:, Centre for Urban Education about Sustainable Agriculture
1054:
harvest season that typically lasts longer than that of
1227:. Growing Guide. Ithaca, NY: Cornell University. 2006.
1082:
wrap. Chard leaves and stalks are typically boiled or
203:
Chard, like other green leafy vegetables, has highly
1390:
Forget Hip Kale, Get Your Green Fix From Swiss Chard
154:
1614:
997:
985:
960:
947:
934:
921:
908:
895:
882:
869:
848:
827:
814:
801:
788:
771:
755:
738:
721:
704:
687:
677:
642:
621:
586:
562:
544:
534:
518:
504:
499:
125:
107:
95:
77:
63:
46:
1483:Dietary Reference Intakes for Sodium and Potassium
860:
633:
196:are large and often prepared separately from the
1245:. Missouri Botanical Garden, St. Louis, MO. 2017
431:The word "chard" descends from the 14th-century
181:, Cicla Group and Flavescens Group) is a green
500:Nutritional value per 100 g (3.5 oz)
412:, which are now mostly included in the family
8:
1089:It is one of the most common ingredients of
1046:Chard has shiny, green, ribbed leaves, with
494:
1579:
1577:
1575:
1534:. UnlockFood.ca, Dietitians of Canada. 2017
1602:
1447:United States Food and Drug Administration
1205:
1203:
1201:
1199:
603:
493:
52:
43:
1616:Beta vulgaris subsp. vulgaris Cicla Group
1554:"Blitva – Queen of the Dalmatian garden"
1526:
1524:
1522:
1421:Dobbs, Liz (2012). "It's chard to beet".
481:Swiss chard for sale at an outdoor market
396:. They are cultivated descendants of the
1313:
1311:
1265:"Production guidelines for Swiss chard"
1180:
1192:. The Hamlyn Publishing Group Limited.
1086:; the bitterness fades with cooking.
247:Chard was first described in 1753 by
7:
1078:. The raw leaves can be used like a
25:
1152:. Raw chard has a low content of
1399:, Clifford Wright, Zester Daily.
1380:, Online Etymological Dictionary
1013:Full Link to USDA Database entry
144:
1508:from the original on 2024-05-09
1461:from the original on 2024-03-27
1188:Librarie Larousse, ed. (1984).
1066:Fresh chard can be used raw in
445:meaning artichoke thistle (or
1:
1560:. Croatia Week. 5 August 2023
192:of the Flavescens Group, the
102:Cicla Group, Flavescens Group
1020:Percentages estimated using
495:Swiss chard, cooked, no salt
1433:Royal Horticultural Society
1058:, spinach, or baby greens.
126:Cultivar group members
1720:
36:
29:
1019:
1009:
1005:
981:
973:
844:
840:
617:
613:
606:
602:
582:
578:
558:
554:
514:
510:84 kJ (20 kcal)
51:
449:which also includes the
1532:"All about Swiss chard"
1211:"Swiss chard varieties"
1022:US recommendations
408:. Chard belongs to the
1368:, accessed, 2014-02-27
1349:, accessed, 2015-02-27
1026:the National Academies
482:
331:(Spinach Beet Group),
271:. (Among the numerous
263:, a convariety, and a
32:Chard (disambiguation)
1305:, accessed 2014-02-27
608:Vitamins and minerals
486:Growth and harvesting
480:
27:Green leafy vegetable
343:(Flavescens Group),
30:For other uses, see
1105:Nutritional content
740:Pantothenic acid (B
496:
372:(Leaf Beet Group),
323:(Leaf Beet Group),
1587:. Conde Nast. 2014
1395:2016-12-25 at the
1327:2013-05-04 at the
1243:(Leaf Beet Group)"
1113:, DV) of vitamins
987:Other constituents
483:
39:Silverbeet (album)
1681:
1680:
1608:Taxon identifiers
1493:978-0-309-48834-1
1032:
1031:
977:
976:
472:canton of Grisons
367:
360:
353:
342:
314:
303:
296:
285:
225:perpetual spinach
133:
132:
58:Red-stemmed chard
16:(Redirected from
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1185:
1135:dietary minerals
1091:Croatian cuisine
864:
776:
760:
743:
726:
709:
692:
644:Vitamin A equiv.
637:
604:
497:
365:
358:
352:(L.) W.D.J. Koch
351:
340:
312:
301:
295:(L.) W.D.J. Koch
294:
284:(L.) W.D.J. Koch
283:
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150:
56:
44:
21:
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1694:Leaf vegetables
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1558:croatiaweek.com
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1397:Wayback Machine
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1329:Wayback Machine
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1277:on 6 April 2016
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488:
429:
341:L.) W.D.J. Koch
286:(Cicla Group),
245:
164:
163:
162:
147:
143:
129:Many; see text.
59:
42:
35:
28:
23:
22:
15:
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1401:
1382:
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1322:names at MMPND
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458:Gaspard Bauhin
428:
425:
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243:Classification
241:
131:
130:
127:
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122:
109:
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99:
97:Cultivar group
93:
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81:
75:
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61:
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49:
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26:
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14:
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4:
3:
2:
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1704:Edible plants
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1398:
1394:
1391:
1386:
1383:
1379:
1374:
1371:
1367:
1365:
1361:
1360:Beta vulgaris
1355:
1352:
1348:
1346:
1342:
1341:Beta vulgaris
1336:
1333:
1330:
1326:
1323:
1321:
1314:
1312:
1308:
1304:
1302:
1298:
1297:Beta vulgaris
1292:
1289:
1273:
1266:
1260:
1257:
1244:
1242:
1241:Beta vulgaris
1234:
1231:
1226:
1225:"Swiss chard"
1220:
1217:
1212:
1206:
1204:
1202:
1200:
1196:
1191:
1184:
1181:
1174:
1172:
1170:
1165:
1163:
1159:
1155:
1154:carbohydrates
1151:
1147:
1143:
1139:
1136:
1132:
1128:
1127:dietary fiber
1124:
1120:
1116:
1112:
1104:
1102:
1100:
1096:
1092:
1087:
1085:
1081:
1077:
1073:
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1034:
1027:
1023:
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988:
984:
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972:
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933:
926:
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894:
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872:
868:
863:
858:
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843:
839:
832:
830:
826:
819:
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813:
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787:
780:
778:
770:
763:
761:
754:
747:
745:
737:
730:
728:
720:
713:
711:
706:Riboflavin (B
703:
696:
694:
686:
682:
680:
676:
660:
657:
654:
649:
648:beta-Carotene
645:
641:
636:
631:
628:
626:
625:
620:
616:
612:
605:
601:
595:
592:
591:
585:
581:
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546:Dietary fiber
543:
539:
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527:
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522:Carbohydrates
517:
513:
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498:
492:
485:
479:
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469:
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463:
459:
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448:
444:
441:
437:
434:
426:
424:
421:
419:
415:
414:Amaranthaceae
411:
407:
403:
402:Beta vulgaris
399:
395:
391:
390:Beta vulgaris
387:
383:
379:
375:
371:
364:
357:
350:
346:
338:
334:
330:
326:
322:
318:
311:
307:
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293:
289:
282:
278:
277:Beta vulgaris
274:
270:
269:Beta vulgaris
266:
262:
258:
254:
253:Beta vulgaris
250:
249:Carl Linnaeus
242:
240:
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230:
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222:
218:
214:
210:
206:
201:
199:
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180:
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174:Beta vulgaris
166:
159:
141:
137:
128:
124:
121:
119:
115:
114:Beta vulgaris
110:
106:
103:
100:
98:
94:
91:
90:
86:
85:Beta vulgaris
82:
80:
76:
73:
72:
71:Beta vulgaris
68:
66:
62:
55:
50:
45:
40:
33:
19:
1699:Beta (plant)
1615:
1589:. Retrieved
1562:. Retrieved
1557:
1548:
1536:. Retrieved
1510:. Retrieved
1482:
1474:
1463:. Retrieved
1454:
1441:
1428:
1422:
1416:
1404:
1385:
1373:
1363:
1359:
1354:
1344:
1340:
1335:
1319:
1300:
1296:
1291:
1279:. Retrieved
1272:the original
1259:
1247:. Retrieved
1240:
1233:
1219:
1189:
1183:
1166:
1108:
1088:
1065:
1062:Culinary use
1052:
1045:
1038:
991:
986:
861:
856:
849:
634:
629:
622:
588:
564:
520:
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268:
256:
252:
246:
236:
233:seakale beet
232:
229:beet spinach
228:
224:
220:
217:common names
213:common names
202:
178:
172:
139:
135:
134:
117:
113:
101:
88:
84:
69:
1653:iNaturalist
1347:at Tropicos
1303:at Tropicos
1111:Daily Value
1074:, soups or
689:Thiamine (B
374:B. vulgaris
363:B. vulgaris
345:B. vulgaris
333:B. vulgaris
325:B. vulgaris
317:B. vulgaris
313:(L.) Ulrich
306:B. vulgaris
288:B. vulgaris
275:for it are
221:silver beet
194:leaf stalks
140:Swiss chard
1688:Categories
1591:2013-04-15
1538:5 November
1512:2024-06-21
1465:2024-03-28
1424:The Garden
1362:L. subsp.
1249:19 January
1175:References
923:Phosphorus
656:zeaxanthin
453:) itself.
418:sensu lato
382:sugar beet
359:(Lam.) DC.
356:flavescens
261:subspecies
219:, such as
205:nutritious
198:leaf blade
112:Sea beet (
79:Subspecies
18:Beta cicla
1645:242308346
1564:20 August
1150:potassium
1142:manganese
1138:magnesium
1131:vitamin K
1072:stirfries
1040:Cultivars
1035:Cultivars
936:Potassium
910:Manganese
897:Magnesium
829:Vitamin K
816:Vitamin E
803:Vitamin C
773:Folate (B
757:Vitamin B
723:Niacin (B
679:Vitamin A
470:from the
462:Karl Koch
451:artichoke
427:Etymology
410:chenopods
237:leaf beet
190:cultivars
188:. In the
186:vegetable
1625:Wikidata
1506:Archived
1502:30844154
1459:Archived
1449:(2024).
1393:Archived
1364:vulgaris
1345:vulgaris
1325:Archived
1318:Sorting
1169:calories
1133:and the
1101:etc.).
1099:Soparnik
1095:Dalmatia
1080:tortilla
1048:petioles
992:Quantity
917:0.334 mg
857:Quantity
851:Minerals
836:327.3 μg
767:0.085 mg
751:0.163 mg
717:0.086 mg
700:0.034 mg
672:11015 μg
630:Quantity
624:Vitamins
406:maritima
398:sea beet
394:vulgaris
386:beetroot
378:vulgaris
370:vulgaris
329:vulgaris
321:vulgaris
273:synonyms
209:beetroot
179:vulgaris
118:maritima
89:vulgaris
1671:1527200
1631:Q157954
1343:subsp.
1158:protein
1084:sautéed
1076:omelets
1001:92.65 g
969:0.33 mg
891:2.26 mg
871:Calcium
823:1.89 mg
797:28.7 mg
790:Choline
734:0.36 mg
683:6124 IU
669:3652 μg
590:Protein
447:cardoon
443:carduus
438:, from
404:subsp.
392:subsp.
376:subsp.
368:subsp.
347:subsp.
335:subsp.
327:subsp.
319:subsp.
290:subsp.
279:subsp.
265:variety
177:subsp.
116:subsp.
87:subsp.
65:Species
1658:120603
1500:
1490:
1281:21 May
1160:, and
1148:, and
1121:, and
1068:salads
956:179 mg
949:Sodium
943:549 mg
664:306 μg
653:lutein
597:1.88 g
573:0.08 g
536:Sugars
529:4.13 g
506:Energy
467:capuns
433:French
211:, the
108:Origin
1435:: 54.
1431:(6).
1409:Chard
1378:Chard
1301:cicla
1299:var.
1275:(PDF)
1268:(PDF)
998:Water
930:33 mg
904:86 mg
878:58 mg
810:18 mg
550:2.1 g
540:1.1 g
440:Latin
436:carde
388:, is
354:var.
349:cicla
337:cicla
310:cycla
308:var.
299:cicla
297:var.
292:cicla
281:cicla
257:cicla
255:var.
235:, or
183:leafy
161:
136:Chard
47:Chard
1666:NCBI
1566:2023
1540:2019
1498:PMID
1488:ISBN
1320:Beta
1283:2013
1251:2017
1146:iron
1056:kale
962:Zinc
884:Iron
834:273%
784:9 μg
384:and
1640:FoC
1455:FDA
1429:137
1162:fat
1093:in
941:18%
915:15%
902:20%
889:13%
862:%DV
821:13%
808:20%
667:34%
662:34%
635:%DV
566:Fat
460:or
420:).
267:of
251:as
152:ɑːr
138:or
1690::
1668::
1655::
1642::
1627::
1574:^
1556:.
1521:^
1504:.
1496:.
1457:.
1453:.
1427:.
1310:^
1198:^
1164:.
1156:,
1144:,
1140:,
1129:,
1117:,
1070:,
967:3%
954:8%
928:3%
876:4%
795:5%
782:2%
765:5%
749:3%
732:2%
715:7%
698:3%
474:.
400:,
366:L.
361:,
315:,
304:,
302:L.
239:.
231:,
227:,
223:,
171:;
149:tʃ
1594:.
1568:.
1542:.
1515:.
1468:.
1285:.
1253:.
1239:"
1123:C
1119:K
1115:A
1028:.
777:)
775:9
759:6
744:)
742:5
727:)
725:3
710:)
708:2
693:)
691:1
416:(
339:(
158:/
155:d
146:/
142:(
120:)
41:.
34:.
20:)
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