Chards find different applications in agriculture.
Some varieties of chard are used for the production of sucrose, 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 variety red chard is characterized by oval glossy green leaves with red veins. The flavor is mild with no bitter hints.
| Energy value | 58 kcal-241kj |
| Proteins | 3,4g |
| Carbohydrates | 8 |
| Fibre | 8,0g |
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