The family of chard has several uses in agriculture.
Some varieties of chard are for the production of sucrose, which is obtained from the roots, whereas other varieties are used to produce leaves used either for cooking or to prepare mixed salads in the 4th range. The flavor is mild with no bitter hints.
| Energy value | 25 kcal |
| Proteins | 2,3g |
| Carbohydrates | 0,9g |
| Fibre | 2,3g |
| Sodium | 0,1g |
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