Fresh chard

Fresh chard is a leafy green vegetable belonging to the Amaranthaceae family, known for its fleshy stalk and large, soft leaves. It is widely used in cooking for its mild and slightly earthy flavor, ideal for preparing stews, soups, sautés, and fillings. Chard is highly valued for its culinary versatility and its ability to complement various dishes, adding texture and nutrients.

Its origin dates back to the Mediterranean region, where it has been cultivated since ancient times for its nutritional properties and delicate flavor. Today, fresh chard is found in markets all over the world, being a staple ingredient in Mediterranean, Latin American, and Middle Eastern cuisines.

Regarding its properties, fresh chard is rich in vitamins A, C, and K, as well as minerals such as magnesium, potassium, and iron. It also contains antioxidants and dietary fiber, which aids digestion and contributes to cardiovascular health. It is low in calories, making it an ideal choice for healthy and balanced diets.

In the Spanish of Hispanic America, fresh chard may have several synonyms or alternative names depending on the region, although "acelga" is the most common term. In some countries, it is known simply as "acelga" or may also be referred to as "betarraga verde" (green beet) in certain areas of South America, distinguishing it from the red beetroot ("betarraga").