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Chard is used both raw (young leaves) and cooked. It is often stewed, stir-fried or used in soups, quiches and stews. It is popular for its versatility and nutritious, sturdy leaves.
The vegetable is rich in vitamins K, A and C, and also contains good amounts of magnesium, iron and calcium. The colorful stems are not only decorative but also a sign of the different varieties, such as the well-known rainbow chard. Fresh chard has crisp leaves without wilting and firm, juicy stems.
