Chards belong the same family as spinach and beetroot, and are, in fact, even just referred to as spinach in some parts of the world. Chards are extensively used as leafy greens, particularly because of their distinct dark green leaves and rainbow of reds, purples and yellows in its stalks and veins. Fresh young chard is used raw in salads, whereas mature chard leaves and stalks are typically cooked or sauteed. Chards grow best in cooler climates and ready to harvest in a little over a month.
% of Daily Recommended Dietary Allowance satisfied by 100g of raw produce.