Green Chard

Green chard is a leafy green vegetable, a variety of the beet family. It is grown for its large, dark green leaves and thick, colorful stalks, which can be red, yellow, or white. The entire plant is edible, with the leaves and stalks often cooked separately due to their different textures and flavors.

Green chard is used as a fresh vegetable in salads, sautéed, steamed, or added to soups and stews. Manufacturers include it in packaged salads, prepared meals, and vegetable mixes for its nutritional value and fresh, slightly bitter taste.

Green chard is a nutrient-dense vegetable, rich in vitamins A, C, and K, as well as minerals like magnesium and potassium. It is not an additive and does not require FDA approval as a food ingredient. Like other leafy greens, it is a source of fiber and antioxidants, which are beneficial for overall health. No specific regulatory evaluations by bodies like JECFA or EFSA are applicable as it is a whole food.