出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2016/06/06 00:21:13」(JST)
| Chard | |
|---|---|
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Core eudicots |
| Order: | Caryophyllales |
| Family: | Amaranthaceae |
| Subfamily: | Betoideae |
| Genus: | Beta |
| Species: | B. vulgaris |
| Subspecies: | B. vulgaris subsp. vulgaris |
| Synonyms[1] | |
|
|
Chard (Beta vulgaris subsp. vulgaris, Cicla-Group and Flavescens-Group) is a leafy green vegetable often used in Mediterranean cooking. In the Flavescens-Group-cultivars, the leaf stalks are large and are often prepared separately from the leaf blade.[2] The leaf blade can be green or reddish in color; the leaf stalks also vary in color, usually white, yellow, or red.[3] Chard has highly nutritious leaves making it a popular addition to healthful diets (like other green leafy vegetables).[4] Chard has been around for centuries, but because of its similarity to other beets and some other vegetables such as cardoon, the common names used by cooks over the centuries can be quite confusing.[5]
Chard was first described in 1753 by Carl von Linné as Beta vulgaris var. cicla.[6] Its taxonomic rank has changed many times, so it was treated as a subspecies, convariety or variety of Beta vulgaris.[1] The accepted name is Beta vulgaris subsp. vulgaris.[7][8] There are two rankless cultivar groups within this subspecies: the Cicla-Group for the leafy spinach beet, and the Flavescens-Group for the stalky Swiss chard.[1]
Chard is in the same subspecies as beetroot (garden beet) and all other beet cultivars. They are cultivated descendants of the sea beet, Beta vulgaris subsp. maritima. Chard belongs to the chenopods, which are now mostly included in the family Amaranthaceae (sensu lato).
Chard is also known by its many common names such as Swiss chard,[9] silverbeet, perpetual spinach, spinach beet, crab beet, bright lights, seakale beet, and mangold.[10] In South Africa, and parts of Australia, it is simply called spinach.[11] [12]
The word "chard" descends from the fourteenth-century French carde, from Latin carduus meaning artichoke thistle (or cardoon, including the artichoke).[13]
The origin of the adjective "Swiss" is unclear, since the Mediterranean plant is not native to Switzerland, nor particularly commonly cultivated there. Some attribute the name to it having been first described by a Swiss botanist, either Gaspard Bauhin [14] or Karl Heinrich Emil Koch[15] (although the latter was German, not Swiss).
Chard is a biennial. Clusters of chard seeds are usually sown, in the Northern Hemisphere, between June and October, depending on the desired harvesting period. Chard can be harvested while the leaves are young and tender, or after maturity when they are larger and have slightly tougher stems. Harvesting is a continuous process, as most species of chard produce three or more crops.[16] Raw chard is extremely perishable.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 84 kJ (20 kcal) |
|
Carbohydrates
|
4.13 g
|
| Sugars | 1.1 g |
| Dietary fiber | 2.1 g |
|
Fat
|
0.08 g
|
|
Protein
|
1.88 g
|
| Vitamins | |
| Vitamin A equiv.
beta-carotene
lutein zeaxanthin
|
(38%)
306 μg (34%)
3652 μg11015 μg
|
| Vitamin A | 6124 IU |
| Thiamine (B1) |
(3%)
0.034 mg |
| Riboflavin (B2) |
(7%)
0.086 mg |
| Niacin (B3) |
(2%)
0.36 mg |
| Pantothenic acid (B5) |
(3%)
0.163 mg |
| Vitamin B6 |
(7%)
0.085 mg |
| Folate (B9) |
(2%)
9 μg |
| Choline |
(6%)
28.7 mg |
| Vitamin C |
(22%)
18 mg |
| Vitamin E |
(13%)
1.89 mg |
| Vitamin K |
(312%)
327.3 μg |
| Minerals | |
| Calcium |
(6%)
58 mg |
| Iron |
(17%)
2.26 mg |
| Magnesium |
(24%)
86 mg |
| Manganese |
(16%)
0.334 mg |
| Phosphorus |
(5%)
33 mg |
| Potassium |
(12%)
549 mg |
| Sodium |
(12%)
179 mg |
| Zinc |
(3%)
0.33 mg |
| Other constituents | |
| Water | 92.65 g |
|
Full Link to USDA Database entry
|
|
|
|
| Percentages are roughly approximated using US recommendations for adults. | |
Cultivars of chard include green forms, such as 'Lucullus' and 'Fordhook Giant', as well as red-ribbed forms such as 'Ruby Chard' and 'Rhubarb Chard'.[10] The red-ribbed forms are very attractive in the garden, but as a general rule, the older green forms tend to outproduce the colorful hybrids. 'Rainbow Chard' is a mix of other colored varieties that is often mistaken for a variety unto itself.
Chard has shiny, green, ribbed leaves, with petioles that range from white to yellow to red, depending on the cultivar.
Chard is a spring harvest plant. In the Northern Hemisphere, chard is typically ready to harvest as early as April and lasts through May. Chard is one of the hardier leafy greens, with a harvest season typically lasting longer than kale, spinach or baby greens. When daytime temperatures start to regularly hit 30 °C (86 °F), the harvest season is coming to an end.
Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked (like in pizzoccheri) or sauteed; their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach.[citation needed]
In Egyptian cuisine, chard is commonly cooked with taro root and coriander in a light broth.[17] In Turkish cuisine, chard is cooked as soup, sarma or börek.
In a 100 gram serving, raw Swiss chard provides 19 calories and has rich content (> 19% of the Daily Value, DV) of vitamins A, K, and C, with 122%, 1038%, and 50%, respectively, of the DV.[18] Also having significant content in raw chard are vitamin E and the dietary minerals, magnesium, manganese, iron and potassium.[18] Carbohydrates, protein, fat and dietary fiber have low content.[18]
When chard is cooked by boiling, vitamin and mineral contents are reduced compared to raw chard, but still supply significant proportions of the DV (table).
| Look up chard in Wiktionary, the free dictionary. |
| Wikimedia Commons has media related to Chard. |
全文を閲覧するには購読必要です。 To read the full text you will need to subscribe.
| リンク元 | 「Beta vulgaris」「beet」「フダンソウ」 |
| 拡張検索 | 「Scatchardプロット」「Achard-Thiers syndrome」「Richards-Rundle syndrome」 |
| 関連記事 | 「char」 |