Chard, also known by the common names Swiss chard, silverbeet, perpetual spinach, spinach beet, crab beet, seakale beet, and mangold, is a leafy vegetable, and is one of the cultivated descendants of the sea beet, Beta vulgaris subsp. maritima. Although the leaves are eaten, it is within the same species as beetroot (garden beet), which is usually grown primarily for its edible roots.
The word Swiss was used to distinguish chard from French spinach varieties by 19th century seed catalog publishers. The chard is very popular among Mediterranean cooks. The first varieties have been traced back to Sicily.
Swiss chard is high in vitamins A, K and C, with one cup containing 214%,716%, and 53%, respectively, of the recommended daily value.  It is also rich in minerals, dietary fiber and protein.