Dark leafy greens with vibrantly colored stems and veins are trademark features of Swiss chard (Beta vulgaris L. subsp. cicla). This plant is a mineral delivery powerhouse and an essential contributor to the whole food matrix.

Key Nutrients

Percentages shown as %DV per serving of 5g dry Swiss chard extract.

Key Phytonutrients

Chlorophyll

Green pigment in plants with potential anti-inflammatory, antioxidant, and anti-bacterial activity 

Flavonols

Promote antioxidant activity and vascular health

• Kaempferol(92 mcg/g)^*
• Quercetin(75 mcg/g)^*

Lignans

Polyphenolic compounds metabolized by gut bacteria that support antioxidant activity.

Betalains

Red pigments with antioxidant, anti-cancer, anti-lipidemic, and antimicrobial properties

Carotenoids

Yellow and green antioxidants with anti-cancer potential and may lower risk of macular degeneration

• Lutein (145 mg/g)^**
• Zeaxanthin(10.6 mg/g)^**
• Beta-carotene (52.26 mg/g)^**

Total Phenolic Content

The phenolic compounds in turnip greens, including ellagic acid, support the B vitamin content in the vegetable to provide strong anti-inflammatory, cardiovascular and nervous system benefit. Explore the bioactive compounds of Swiss chard in our research library.

• Total Phenolics 16.9 mg/g**

*Data is mean values from Phenol-Explorer Database₁

**Data on file with WholisticMatters. Values subject to change based on strain and experimental methods