Chard: Difference between revisions
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Chard was first described in 1753 by [[Carl von Linné]] as ''Beta vulgaris'' var. ''cicla''.<ref name="tropicos1">[http://www.tropicos.org/Name/7200834 ''Beta vulgaris'' var. ''cicla'' at Tropicos], accessed 2014-02-27</ref> Its taxonomic rank has changed many times, so it was treated as a [[subspecies]], convariety or [[Variety (botany)|variety]] of ''Beta vulgaris''. (Some of the numerous [[Synonym (taxonomy)|synonyms]] are ''Beta vulgaris'' subsp. ''cicla'' <small>(L.) W.D.J. Koch</small> (Cicla Group), ''B. vulgaris'' subsp. ''cicla'' <small>(L.) W.D.J. Koch</small> var. ''cicla'' <small>L.</small>, ''B. vulgaris'' var. ''cycla'' <small>(L.) Ulrich</small>, ''B. vulgaris'' subsp. ''vulgaris'' (Leaf Beet Group), ''B. vulgaris'' subsp. ''vulgaris'' (Spinach Beet Group), ''B. vulgaris'' subsp. ''cicla'' (<small>L.) W.D.J. Koch</small> (Flavescens Group), ''B. vulgaris'' subsp. ''cicla'' <small>(L.) W.D.J. Koch</small> var. ''flavescens'' <small>(Lam.) DC.</small>, ''B. vulgaris'' <small>L.</small> subsp. ''vulgaris'' (Leaf Beet Group), ''B. vulgaris'' subsp. ''vulgaris'' (Swiss Chard Group)).<ref name="MMPND" /> The accepted name for all beet cultivars, like chard, [[sugar beet]] and [[beetroot]], is ''Beta vulgaris'' subsp. ''vulgaris''.<ref name="Tropicos2">[http://www.tropicos.org/Name/50081675?tab=synonyms ''Beta vulgaris'' subsp. ''vulgaris'' at Tropicos], accessed, 2015-02-27</ref><ref name="Uotila">[http://ww2.bgbm.org/euroPlusMed/PTaxonDetail.asp?NameId=17820&PTRefFk=7300000 ''Beta vulgaris'' L. subsp. ''vulgaris''. In: Uotila, P. (2011): Chenopodiaceae (pro parte majore). – In: Euro+Med Plantbase], accessed, 2014-02-27</ref> They are cultivated descendants of the [[sea beet]], ''Beta vulgaris'' subsp. ''maritima''. Chard belongs to the [[Chenopodiaceae|chenopods]], which are now mostly included in the family [[Amaranthaceae]] (''sensu lato''). |
Chard was first described in 1753 by [[Carl von Linné]] as ''Beta vulgaris'' var. ''cicla''.<ref name="tropicos1">[http://www.tropicos.org/Name/7200834 ''Beta vulgaris'' var. ''cicla'' at Tropicos], accessed 2014-02-27</ref> Its taxonomic rank has changed many times, so it was treated as a [[subspecies]], convariety or [[Variety (botany)|variety]] of ''Beta vulgaris''. (Some of the numerous [[Synonym (taxonomy)|synonyms]] are ''Beta vulgaris'' subsp. ''cicla'' <small>(L.) W.D.J. Koch</small> (Cicla Group), ''B. vulgaris'' subsp. ''cicla'' <small>(L.) W.D.J. Koch</small> var. ''cicla'' <small>L.</small>, ''B. vulgaris'' var. ''cycla'' <small>(L.) Ulrich</small>, ''B. vulgaris'' subsp. ''vulgaris'' (Leaf Beet Group), ''B. vulgaris'' subsp. ''vulgaris'' (Spinach Beet Group), ''B. vulgaris'' subsp. ''cicla'' (<small>L.) W.D.J. Koch</small> (Flavescens Group), ''B. vulgaris'' subsp. ''cicla'' <small>(L.) W.D.J. Koch</small> var. ''flavescens'' <small>(Lam.) DC.</small>, ''B. vulgaris'' <small>L.</small> subsp. ''vulgaris'' (Leaf Beet Group), ''B. vulgaris'' subsp. ''vulgaris'' (Swiss Chard Group)).<ref name="MMPND" /> The accepted name for all beet cultivars, like chard, [[sugar beet]] and [[beetroot]], is ''Beta vulgaris'' subsp. ''vulgaris''.<ref name="Tropicos2">[http://www.tropicos.org/Name/50081675?tab=synonyms ''Beta vulgaris'' subsp. ''vulgaris'' at Tropicos], accessed, 2015-02-27</ref><ref name="Uotila">[http://ww2.bgbm.org/euroPlusMed/PTaxonDetail.asp?NameId=17820&PTRefFk=7300000 ''Beta vulgaris'' L. subsp. ''vulgaris''. In: Uotila, P. (2011): Chenopodiaceae (pro parte majore). – In: Euro+Med Plantbase], accessed, 2014-02-27</ref> They are cultivated descendants of the [[sea beet]], ''Beta vulgaris'' subsp. ''maritima''. Chard belongs to the [[Chenopodiaceae|chenopods]], which are now mostly included in the family [[Amaranthaceae]] (''sensu lato''). |
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There are two rankless cultivar groups for chard: the Cicla-Group for the leafy spinach beet, and the Flavescens-Group for the stalky Swiss chard.<ref name="MMPND">[http://www.plantnames.unimelb.edu.au/Sorting/Beta.html Sorting ''Beta'' names at MMPND]</ref> |
There are two rankless cultivar groups for chard: the Cicla-Group for the leafy spinach beet, and the Flavescens-Group for the stalky Swiss chard.<ref name="MMPND">[http://www.plantnames.unimelb.edu.au/Sorting/Beta.html Sorting ''Beta'' names at MMPND] {{webcite|url=http://www.webcitation.org/6Fu9TOBWl?url=http%3A%2F%2Fwww.plantnames.unimelb.edu.au%2FSorting%2FBeta.html |date=20130415193249 |dateformat=iso }}</ref> |
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Chard is also known by its many [[common name]]s such as '''Swiss chard''',<ref>[http://www.accessmylibrary.com/coms2/summary_0286-30306665_ITM Characterization and biological activity of the main flavonoids from Swiss Chard (Beta vulgaris subspecies cycla).] Phytomedicine: International Journal of Phytotherapy & Phytopharmacology, 01-FEB-07</ref> '''silverbeet''', '''perpetual spinach''', '''spinach beet''', '''crab beet''', '''bright lights''', '''seakale beet''', and '''mangold'''.<ref name="guardian">{{cite web|url=http://www.guardian.co.uk/lifeandstyle/2003/feb/09/gardens|title=Eat with the beet|author=Monty Don|date=9 February 2003|publisher=The Guardian}}</ref> In South Africa, and parts of Australia, it is simply called spinach.<ref>{{cite web|publisher=Department of Agriculture, Forestry and Fisheries, Republic of South Africa|url=http://www.nda.agric.za/docs/Brochures/prodGuideSwissChar.pdf|title=Production guidelines for Swiss chard|accessdate=21 May 2013}}</ref> <ref>{{cite web|publisher=Macquarie Dictionary|url=https://www.macquariedictionary.com.au/resources/aus/word/map/search/word/spinach/Central%20West%20NSW/|title=Macquarie Dictionary|accessdate=4 June 2016}}</ref> |
Chard is also known by its many [[common name]]s such as '''Swiss chard''',<ref>[http://www.accessmylibrary.com/coms2/summary_0286-30306665_ITM Characterization and biological activity of the main flavonoids from Swiss Chard (Beta vulgaris subspecies cycla).] Phytomedicine: International Journal of Phytotherapy & Phytopharmacology, 01-FEB-07</ref> '''silverbeet''', '''perpetual spinach''', '''spinach beet''', '''crab beet''', '''bright lights''', '''seakale beet''', and '''mangold'''.<ref name="guardian">{{cite web|url=http://www.guardian.co.uk/lifeandstyle/2003/feb/09/gardens|title=Eat with the beet|author=Monty Don|date=9 February 2003|publisher=The Guardian}}</ref> In South Africa, and parts of Australia, it is simply called spinach.<ref>{{cite web|publisher=Department of Agriculture, Forestry and Fisheries, Republic of South Africa|url=http://www.nda.agric.za/docs/Brochures/prodGuideSwissChar.pdf|title=Production guidelines for Swiss chard|accessdate=21 May 2013}}</ref> <ref>{{cite web|publisher=Macquarie Dictionary|url=https://www.macquariedictionary.com.au/resources/aus/word/map/search/word/spinach/Central%20West%20NSW/|title=Macquarie Dictionary|accessdate=4 June 2016}}</ref> |
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Revision as of 18:02, 19 November 2016
| Chard | |
|---|---|
.jpg) Chard | |
| Species | Beta vulgaris |
| Subspecies | Beta vulgaris subsp. vulgaris |
| Cultivar group | Cicla Group, Flavescens Group |
| Origin | Sea beet (Beta vulgaris subsp. maritima) |
| Cultivar group members | see text |
Chard (Beta vulgaris subsp. vulgaris, Cicla-Group and Flavescens-Group) is a leafy green vegetable often used in Mediterranean cooking. In the Flavescens-Group-cultivars, the leaf stalks are large and are often prepared separately from the leaf blade.[1] The leaf blade can be green or reddish in color; the leaf stalks also vary in color, usually white, yellow, or red.[2] Chard has highly nutritious leaves making it a popular addition to healthful diets (like other green leafy vegetables).[3] Chard has been around for centuries, but because of its similarity to other beets and some other vegetables such as cardoon, the common names used by cooks over the centuries can be quite confusing.[4]
Classification
Chard was first described in 1753 by Carl von Linné as Beta vulgaris var. cicla.[5] Its taxonomic rank has changed many times, so it was treated as a subspecies, convariety or variety of Beta vulgaris. (Some of the numerous synonyms are Beta vulgaris subsp. cicla (L.) W.D.J. Koch (Cicla Group), B. vulgaris subsp. cicla (L.) W.D.J. Koch var. cicla L., B. vulgaris var. cycla (L.) Ulrich, B. vulgaris subsp. vulgaris (Leaf Beet Group), B. vulgaris subsp. vulgaris (Spinach Beet Group), B. vulgaris subsp. cicla (L.) W.D.J. Koch (Flavescens Group), B. vulgaris subsp. cicla (L.) W.D.J. Koch var. flavescens (Lam.) DC., B. vulgaris L. subsp. vulgaris (Leaf Beet Group), B. vulgaris subsp. vulgaris (Swiss Chard Group)).[6] The accepted name for all beet cultivars, like chard, sugar beet and beetroot, is Beta vulgaris subsp. vulgaris.[7][8] They are cultivated descendants of the sea beet, Beta vulgaris subsp. maritima. Chard belongs to the chenopods, which are now mostly included in the family Amaranthaceae (sensu lato).
There are two rankless cultivar groups for chard: the Cicla-Group for the leafy spinach beet, and the Flavescens-Group for the stalky Swiss chard.[6]
Chard is also known by its many common names such as Swiss chard,[9] silverbeet, perpetual spinach, spinach beet, crab beet, bright lights, seakale beet, and mangold.[10] In South Africa, and parts of Australia, it is simply called spinach.[11] [12]
Etymology
The word "chard" descends from the fourteenth-century French carde, from Latin carduus meaning artichoke thistle (or cardoon, including the artichoke).[13]
The origin of the adjective "Swiss" is unclear, since the Mediterranean plant is not native to Switzerland, nor particularly commonly cultivated there. Some attribute the name to it having been first described by a Swiss botanist, either Gaspard Bauhin [14] or Karl Heinrich Emil Koch[15] (although the latter was German, not Swiss).
Growth and harvesting
Chard is a biennial. Clusters of chard seeds are usually sown, in the Northern Hemisphere, between June and October, depending on the desired harvesting period. Chard can be harvested while the leaves are young and tender, or after maturity when they are larger and have slightly tougher stems. Harvesting is a continuous process, as most species of chard produce three or more crops.[16] Raw chard is extremely perishable.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 84 kJ (20 kcal) |
4.13 g | |
| Sugars | 1.1 g |
| Dietary fiber | 2.1 g |
0.08 g | |
1.88 g | |
| Vitamins | Quantity %DV† |
| Vitamin A equiv. | 34% 306 μg34% 3652 μg11015 μg |
| Vitamin A | 6124 IU |
| Thiamine (B1) | 3% 0.034 mg |
| Riboflavin (B2) | 7% 0.086 mg |
| Niacin (B3) | 2% 0.36 mg |
| Pantothenic acid (B5) | 3% 0.163 mg |
| Vitamin B6 | 5% 0.085 mg |
| Folate (B9) | 2% 9 μg |
| Choline | 5% 28.7 mg |
| Vitamin C | 20% 18 mg |
| Vitamin E | 13% 1.89 mg |
| Vitamin K | 273% 327.3 μg |
| Minerals | Quantity %DV† |
| Calcium | 4% 58 mg |
| Iron | 13% 2.26 mg |
| Magnesium | 20% 86 mg |
| Manganese | 15% 0.334 mg |
| Phosphorus | 3% 33 mg |
| Potassium | 18% 549 mg |
| Sodium | 8% 179 mg |
| Zinc | 3% 0.33 mg |
| Other constituents | Quantity |
| Water | 92.65 g |
| †Percentages estimated using US recommendations for adults,[17] except for potassium, which is estimated based on expert recommendation from the National Academies.[18] | |
Cultivars
Cultivars of chard include green forms, such as 'Lucullus' and 'Fordhook Giant', as well as red-ribbed forms such as 'Ruby Chard' and 'Rhubarb Chard'.[10] The red-ribbed forms are very attractive in the garden, but as a general rule, the older green forms tend to outproduce the colorful hybrids. 'Rainbow Chard' is a mix of other colored varieties that is often mistaken for a variety unto itself.
Chard has shiny, green, ribbed leaves, with petioles that range from white to yellow to red, depending on the cultivar.
Chard is a spring harvest plant. In the Northern Hemisphere, chard is typically ready to harvest as early as April and lasts through May. Chard is one of the hardier leafy greens, with a harvest season typically lasting longer than kale, spinach or baby greens. When daytime temperatures start to regularly hit 30 °C (86 °F), the harvest season is coming to an end.
Culinary use
Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked (like in pizzoccheri) or sauteed; the bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach. [citation needed]
In Egyptian cuisine, chard is commonly cooked with taro root and coriander in a light broth.[19] In Turkish cuisine, chard is cooked as soup, sarma or börek.
Nutritional content
In a 100 gram serving, raw Swiss chard provides 19 calories and has rich content (> 19% of the Daily Value, DV) of vitamins A, K, and C, with 122%, 1038%, and 50%, respectively, of the DV.[20] Also having significant content in raw chard are vitamin E and the dietary minerals, magnesium, manganese, iron and potassium.[20] Carbohydrates, protein, fat and dietary fiber have low content.[20]
When chard is cooked by boiling, vitamin and mineral contents are reduced compared to raw chard, but still supply significant proportions of the DV (table).
References
- ^ Librarie Larousse, ed. (1984). Larousse Gastronomique: The World's Greatest Cooking Encyclopedia. The Hamlyn Publishing Group Limited.
- ^ "Recipes for Health: Chard". The New York Times. Retrieved January 10, 2015.
- ^ "Swiss Chard". World's Healthiest Foods. Retrieved January 10, 2015.
- ^ "Swiss Chard". CliffordAWright.com. Retrieved January 10, 2015.
- ^ Beta vulgaris var. cicla at Tropicos, accessed 2014-02-27
- ^ a b Sorting Beta names at MMPND Template:Webcite
- ^ Beta vulgaris subsp. vulgaris at Tropicos, accessed, 2015-02-27
- ^ Beta vulgaris L. subsp. vulgaris. In: Uotila, P. (2011): Chenopodiaceae (pro parte majore). – In: Euro+Med Plantbase, accessed, 2014-02-27
- ^ Characterization and biological activity of the main flavonoids from Swiss Chard (Beta vulgaris subspecies cycla). Phytomedicine: International Journal of Phytotherapy & Phytopharmacology, 01-FEB-07
- ^ a b Monty Don (9 February 2003). "Eat with the beet". The Guardian.
- ^ "Production guidelines for Swiss chard" (PDF). Department of Agriculture, Forestry and Fisheries, Republic of South Africa. Retrieved 21 May 2013.
- ^ "Macquarie Dictionary". Macquarie Dictionary. Retrieved 4 June 2016.
- ^ Chard, Online Etymological Dictionary
- ^ Forget Hip Kale, Get Your Green Fix From Swiss Chard, Clifford Wright, Zester Daily.
- ^ Chard, Centre for Urban Education about Sustainable Agriculture
- ^ Dobbs, Liz (2012). "It's chard to beet". The Garden. 137 (6). Royal Horticultural Society: 54.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
- ^ "Recipe for Colcasia in Egyptian Cuisine". Egyptian Cuisine Recipes. Retrieved January 10, 2015.
- ^ a b c "Nutrition Facts and Analysis for Chard per 100 grams, USDA National Nutrient Database, version SR-21". Conde Nast. 2014. Retrieved 2013-04-15.
External links
