Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Chard (Beta vulgaris subsp. vulgaris), also known as Swiss chard, has traditionally been used in various cultures to support general health, including for conditions like anemia. The rationale for its traditional use in anemia stems from its relatively high content of non-heme iron and vitamin C, which aids non-heme iron absorption. Folate, another nutrient present in chard, is also important for red blood cell formation. However, the iron content in chard is modest compared to animal sources, and plant-based non-heme iron is less bioavailable, especially in the presence of oxalates and phytates, which chard also contains in significant amounts. Scientific studies specifically evaluating chard’s efficacy in treating or preventing anemia in humans are lacking.

Some ethnobotanical references cite the use of chard leaves or extracts in traditional medicine systems as a dietary adjunct for people with anemia, especially in regions where access to animal sources of iron is limited. Despite its nutrient profile, there is no robust clinical evidence directly supporting its use as a treatment for anemia. Thus, while chard may contribute to dietary iron intake as part of a balanced diet, its role is primarily justified by tradition rather than scientific validation.

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