Reap the health benefits of spring's superstar veggie, the humble chard

Chard, sometimes referred to as beetroot, has long been a staple in Polish cuisine, often found in cold soup and a variety of other dishes. It is especially flavorful in spring when its stalks and leaves are tender and need little preparation.

The harvest season for chard begins in mid-April and ends in August. It contains beneficial nutrients like vitamins A, C, and D, B vitamins, magnesium, iron, sulfur, copper, calcium, biotin, flavonoids, and dietary fiber.

Chard is a low-calorie food that provides a long-lasting feeling of fullness, making it a good choice for those trying to lose weight. It also aids digestion and helps eliminate built-up food debris in the intestines.

Regularly incorporating chard into your diet can help reduce LDL cholesterol levels, thus reducing the risk of atherosclerosis, stroke, and heart attack. Its antioxidant content also lowers the risk of cancer, combats oxidative stress caused by free radicals, and slows down the body's natural aging process.

Moreover, it improves skin, hair, and nail health, prevents dermatological issues, supports liver function, boosts memory and concentration, eases heartburn symptoms, and may help relieve sleep disorders.

Chard also boosts resistance to various infections, enhances red blood cell quality, and helps maintain the body's acid-alkaline balance. However, not everyone can fully benefit from it. Chard should be avoided by those with kidney stones or diabetes.