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Silverbeet

In season all year

Food Description:

Often called spinach but is quite different to English spinach which has smaller more delicate leaves. Silverbeet is related to the same family as beetroot - but unlike beetroot it has no bulb. It is thought to have been discovered by accident in Switzerland when a beet shrivelled in the cold ground, but the greens kept growing. The leaves are dark green and glossy with strong white stalks. The Americans call silverbeet Swiss chard, the British call it spinach.
Buy fresh, glossy, moist-looking bunches that are not wilting or withered looking and have no insect damage. Look for crisp, white stalks with little brown discolouration at the end.
Remove the string and the ends of the stalks and store in a plastic bag (unwashed) in the crisper section of the refrigerator for up to 4 days.

General Information:

Category: Vegetable
To Buy: Buy fresh, glossy, moist-looking bunches that are not wilting or withered looking and have no insect damage. Look for crisp, white stalks with little brown discolouration at the end.
To Store: Remove the string and the ends of the stalks and store in a plastic bag (unwashed) in the crisper section of the refrigerator for up to 4 days.
Tips and Tricks: The Europeans consider the stalks a delicacy but I think they taste quite unpleasant. I would suggest removing them completely - even the slightly thick veins. Note: Nutrition content refers to one cup of raw silverbeet.

Nutrition (1 Cup):

Weight (grams): 49
Carbohydrates, g: 0.6
Protein (g): 0.9
Saturated Fat, g : 0.0
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands. Contraindications: Large doses can cause diaorrhea or gas.
Iron, mg: Main function is synthesis of red blood cells, thus delivering oxygen around the body and maintaining all bodily functions. Contraindications: Excess accumulation may play a role in development of heart disease.
Antioxidants:
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High
Energy (kJ): 43
Fibre, g:
Fat (g): 0.1
Monosaturated Fat , g: 0.0
Vitamin K: Vitamin K is used in the body to control blood clotting and is essential for synthesizing the liver protein that controls the clotting. It is involved in creating the important prothrombin, which is the precursor to thrombin - a very important factor in blood clotting. It is also involved in bone formation and repair. In the intestines it also assists in converting glucose to glycogen, this can then be stored in the liver. There are some indications that Vitamin K may decrease the incidence or severity of osteoporosis and slow bone loss. Contraindications: Be careful not to take too much Vitamin K in the last stages of pregnancy, since it could be toxic for the baby.
Folic Acid: Important during pregnancy as this vitamin is involved in the duplication of chromosomes, preventing birth defects. Lowers the risk of heart disease and is necessary for proper brain and gut function.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very High
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips: Tear the green leaves along the veins to smaller, more manageable pieces. Add to plenty of salted, boiling water and boil for 2 minutes. Drain off all water and serve with a drizzle of olive oil and a little lemon juice.

Benefits the Following Health Conditions:*

Anaemia
Premature Aging
Cold and Flus

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.





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