Green chard

Green chard is a leafy vegetable belonging to the amaranth family, valued in cooking for its mild flavor and versatility in multiple preparations. It is characterized by its large green leaves and white or light-colored stems, although there are varieties with colorful stems.

Native to the Mediterranean region, chard has been cultivated since ancient times and is a fundamental ingredient in many Latin American cuisines, where it is used in stews, omelets, soups, as well as in salads and stir-fries.

Among its nutritional properties, green chard stands out for its high content of fiber, vitamins A, C, and K, as well as minerals such as calcium, magnesium, and potassium. Furthermore, it is low in calories and possesses antioxidants that help improve cardiovascular health and strengthen the immune system.

In different regions of Latin America, green chard may also be known by other names such as "common chard", "white chard", or simply "chard", although the term "green chard" is usually the clearest to distinguish this variety from others with colorful stems.