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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored properly in a plastic bag in the crisper drawer, it typically lasts 3 to 5 days.
Yes, the stems are completely edible and have a crunchy texture similar to celery. They just require a few extra minutes of cooking compared to the leaves.
Mature spinach, kale, or beet greens are the best substitutes in most recipes.
Look for leaves that are bright green, crisp, and not wilted. The stalks should be firm and free of brown spots.
Yes, but it should be blanched in boiling water for 2 minutes and then cooled in ice water before freezing to preserve quality.
Compared to other vegetables, Swiss chard is naturally higher in sodium, containing about 213mg per 100g.
Submerge the leaves in a bowl of cold water and swish them around to let grit sink to the bottom, then rinse under running water.
Both are nutritious. Raw chard is higher in Vitamin C, while cooking reduces oxalates and can make some minerals more bioavailable.
raw swiss chard is a versatile ingredient found in cuisines around the world. With 19 calories per 100g and 1.8 grams of protein, it's a nutritious addition to many dishes.
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