RAINBOW CHARD

A herbaceous plant with a height varying between 20 and 40 cm, the leaves are arranged individually and have a rather smaller central vein compared to the famous Swiss chard with a less fleshy consistency and variable colours. The characteristic of this type of chard is the color of its ribs which varies from more or less intense yellow, to purple, red, orange and white, this multitude of colors is due to the presence of anthocyanins, carotenes and beta carotenes, pigments natural ones that give it its colour. Normally it is mown in the field and tied in bunches with various colors.

We grow our chard close to the coastal area between the municipalities of Monopoli and Fasano, and more precisely near the archaeological site of Egnathia, where the characteristics of the shallow, mineral-rich soils associated with the slightly saline irrigation water give this vegetable has unique organoleptic characteristics.

available all year round

Rich in mineral salts, hence its re-mineralising properties (recommended for subjects suffering from anemia and asthenia), with a good supply of magnesium, sodium, potassium and calcium. The content of vitamins is also high, in particular provitamin A or beta-carotene, essential for the good health of eyes, skin and tissues. To cite a few examples, orange chard with all its shades is a variety whose genes allow the plants to retain greater quantities of beta-carotene, hence the orange color. A higher level of beta-carotene means, from a nutritional point of view, a greater intake of vitamin A. Red chard with all its nuances is rich in carotenoids and anthocyanins which act as antioxidants. The violet/red color of this variety of chard is due precisely to the presence of anthocyanins, substances that are able to reduce the damage caused by the action of free radicals, protect the capillaries and prevent inflammation, not to mention their contrast action against carcinogenic processes. Anthocyanins are also responsible for the blue, red and violet coloring of fruit (grapes, blueberries, etc.) and vegetables (red cabbage, purple cauliflower, red chard). Anthocyanins contribute to the reduction of numerous health risks: high blood pressure, cardiovascular diseases, Alzheimer's and tumors.