1 Packet = 125gm (approx.)
Showier than its green cousin, this beautiful chard has ruby-red ribs and veins and a briny, sweet, beetlike taste. Its juicy ribs and robust, crinkled leaves stand up well to extended cooking. Try this chard as a layer in lasagna for color and texture. Red chard is sometimes called "rhubarb chard" in cookbooks, and like all chard varieties, it's an excellent source of vitamin C and the antioxidant beta carotene (a pre-cursor for vitamin A) as well as a good source of potassium and magnesium.