Chard (Beta vulgaris subsp. cicla), also known as Swiss Chard, is a leafy green vegetable that is in the same species as the beet eaten for its root. Classification
Chard allegedly originated in Sicily, but it also said that it was known to the ancient Greeks.
Chard is high in vitamins A, K, and C and in calcium and magnesium. The calcium in chard is poorly bioavailable due to the presence of oxalic acid.