Chard, a member of the beet family, is selectively bred for its leaves rather than its roots. It is rich in iron, calcium, magnesium, vitamin C and cartenoids. Chard should be eaten cooked as it contains oxalic acid that may irritate the mouth and intestinal tract. These are neutralized during cooking. Chard is a favorite in stir fry, and the stem may be used in place of celery for some color in your green or potato salad.