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A rippled leaf vegetable with a white or red stalk and green leaves that have white veins running throughout the stalk. Chard grows in clumps as either a white or red variety. The common red chards include rhubarb or ruby chard while the common white chard is also known as green chard. Typically, this vegetable green is sold in loose leaf bunches rather than clumps. The leaf and stalk can be eaten raw or the leaves can be prepared in same manner as spinach and the stalks can be prepared like asparagus. Chard is a member of the beet family, however, it is a plant that grows upward rather than downward like the garden beet that is considered a root vegetable. Chard is available throughout the year but its peak season is during the summer. When selecting, choose fresh, tender greens and crisp stalks, avoiding those that are wilted or have blemished leaves. To store, wrap in a plastic bag and keep in the refrigerator for up to 3 days. Chard is also known as Swiss chard, spinach beet, leaf beet, seakale beet, silver beet, and white beet.
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White (or Green) Chard | | 
Red (Swiss or Ruby) Chard |
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USDA Nutrition Facts |
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| Serving Size 1 cup, chopped |
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| Calories 20 |
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| Protein 1g |
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| Total Fat 8g |
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| Total Carbohydrates 4g |
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| Dietary Fiber 2g |
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| Sugars 1g |
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| Potassium 549mg |
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| Sodium 415mg |
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| Cholesterol 0mg |
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| Serving Size 1 cup, chopped |
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| Calories 20 |
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| Protein 1g |
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| Total Fat 8g |
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| Total Carbohydrates 4g |
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| Dietary Fiber 2g |
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| Sugars 1g |
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| Potassium 549mg |
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| Sodium 179mg |
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| Cholesterol 0mg |
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| Serving Size 1 cup |
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| Calories 19 |
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| Protein 1g |
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| Total Fat 0g |
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| Total Carbohydrates 3g |
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| Dietary Fiber 1g |
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| Sugars 1g |
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| Potassium 379mg |
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| Sodium 213mg |
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| Cholesterol 0mg |
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Chard term - Related Content |
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| A rippled or smooth-leafed vegetable that has a white, red or yellow stalk with white veins running throughout the stalks. Swiss Chard grows in clumps as either a white or red ... |
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| A crinkly leafy vegetable, which is a member of the beet family, that has a bright red stalk with green leaves that have red veins running through them. Chard grows in clumps but ... |
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| This crustless, vegetable custard makes a delicious light lunch or brunch dish. Any kind of Swiss chard will work equally well, but the red-stemmed varieties will make a more colorful pie. |
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