About this PDF

Dark leafy greens with vibrantly colored stems and veins are trademark features of Swiss chard (Beta vulgaris subsp. cicla). This plant is a mineral delivery powerhouse. Eating Swiss chard and other green, leafy vegetables improves your food quality score (FQS).

Read about the magic that happens when Swiss chard is combined with buckwheat.

Other materials in the Color of Food series include:

• Color of Food Overview
• Fruits and Vegetables
• Featured Crops: Nutrient and Phytonutrient Profiles:
  • Beetroot
  • Buckwheat
  • Peavine
  • Spanish Black Radish
  • Kale
  • Brussels Sprouts
  • Alfalfa
  • Barley
  • Kidney Beans
  • Oats
  • Turnip Greens

Learn more about the importance of a whole food philosophy.