Mangold relates to plants of the family Amaranth, which are closely related to sugar and fodder beet. Externally plant like spinach leaves has a length of 30 cm curly or straight type which is edible.
Biological characteristics and distribution
There are two main types of chard - stem and chives. Stem type plants first appeared in Switzerland and is similar to asparagus. It has a reddish color streaks, fleshy and aromatic leaves that are eaten.
Chard chives deciduous type is hardy, early plant that looks like a socket and a loose leaf. Sheet chard varieties must be sown on non-acidic soils with good moisture at a distance of about 20 cm from each other, then the plant will have large leaves and pleasant taste.
A large number of varieties of chard common in Western Europe and Latin America, India, the Baltic States, Japan and western regions of Russia and Ukraine.
In chard contains vitamins A, E and K, sodium, magnesium, potassium and iron. The roots of the plant a lot of sugar as well as sugar beet.
Calorie chard is 19 kcal. In each plant contained 1, 7 g protein, 0, and 2 g fat 3 g carbohydrate and fatty acid 0 03 g, 1 g disaccharides, ash and water.
Useful properties of chard
Use chard is high and has been described in ancient treatises on medicine, which indicated that the leaves of the plant juice is a laxative, diuretic and tonic means, and also helps to treat dandruff.
Meaty and juicy leaves chard are rich in vitamins PP, A, B and E, and also contain large amounts of nitrogenous substances, organic acids, phosphorus, calcium, iron, lithium, potassium and carbohydrates.
Use chard saved when you use it in salads, soups, cold dishes and stews. Petioles plants can boil or fry in oil, as well as with the cabbage to ferment.
Due to the beneficial properties of the chard is effective for the treatment of urolithiasis, hypotension, diabetes and anemia.
With regular eating chard improves the function of the cardiovascular system, liver, brain and lymphatic system. The plant strengthens the immune system and enhances the protective functions of the body.
Mangold is useful in the composition of dietary food for cooking borsch, salads and appetizers. With the constant addition of plants in various dishes from the body are derived toxins and harmful substances.
Mangold is popular around the world and is part of many dishes, not only as the main ingredient, but also for decoration. On the chard leaves can be spread various snacks, salads and meat dishes. Fresh cut chard is perfect for salads and garnishes.
Traditional Italian food is salad "beats" with fleshy and succulent leaves of the plant. Also, in many European countries are popular beetroot, vinaigrettes, soups and flood with the addition of this plant. Petioles chard are used for canning cucumbers and other vegetables.
Contraindications to eat
Mangold should not eat if you are hypersensitive and the presence of allergic reactions. This plant can cause drowsiness, nausea and vomiting, a sharp drop in blood pressure, as it contains a lot of volatile substances.
It is not recommended to use a large number of leaf juice of the plant, which can cause a decrease in heart rate, dizziness and headache.