Red Swiss chard has broad, wavy and wrinkled bronzed green leaves with contrasting crimson red leaf stalks. Red Swiss chard’s flavor profile shares the earthiness of a beet green with the salinity of spinach. The red stalks are fibrous, often bitter and succulent, as they carry the bulk of the plant’s water content. Both the leaves and the stalk are edible.
Chard is known to be a nutritional powerhouse vegetable packed with vitamins, nutrients and health benefits. Chard contains high levels of vitamins C, K, E, beta-carotene, calcium and the minerals manganese and zinc, betalain. Betalin pigments have repeatedly been shown to support activity within the body’s detoxification process, activating and processing unwanted toxic substances. Betalians are not heat-stable, though, so longer cooking times can decrease their presence.