There are more than one reasons to eat them. Low-calorie and rich in fiber, they are perfect for those who follow a low-calorie regime, as well as being available for most of the year and easy to cook
The coasts, also known as coast chard, are perfect for those who have decided to get in diet. The reason is simple: the low calorie of this vegetable, both raw and cooked. This vegetable may even fall into the category of superfood, even if perhaps the gastronomic narrative is not as interesting as, on the other hand, many other more special and therefore more captivating "special foods".
The best in early winter or spring
The secret of the coasts lies in theirs nutritional properties as well as in the easy to find throughout Italy for most of the year. There Beta vulgaris it is, in fact, a biennial cycle variety. Where the climate is mild, it can be grown all year round, while where it is colder only between April and October or at the latest in November. The best harvest you have early winter is in spring. The plant has large leaves and fleshy stems mostly white, but there are also red or yellow ribbed varieties. The chard from the coastit should also not be confused with that for cutting also called herb, whose leaves are mainly used, which are smaller and with more pronounced ribs.
Coste, how many calories do they have and how do they cook?
The coasts, besides being Low calorie, and therefore suitable for those who want to lose a few extra pounds, are also a lot rich in fiber. A hectogram of raw vegetables contains only 17 kcal, while out of 100 grams 7 are of fiber. Even when cooked, the calorie content is still low, 36 kcal per 100 grams, of which 4.4 grams are fiber. The best way to cook them it is steamed or boiled. To flavor them better, sauté them in a pan with a clove of garlic. Or you can make a Ribs gratin or one Ribbed velvety. But they are also good raw, seasoned with a drizzle of oil. The only precaution, in this case, is not to overdo it, especially for those who have kidney problems or suffer from hypertension because they contain a high amount of oxalic acid, a substance that binds with calcium to form calcium oxalate, which it is an insoluble salt and therefore difficult for the body to dispose of.