Rainbow chard is actually a mix of green chard, red chard, and golden chard. It has the extraordinary nutritional value of the chards with, the earthy sweetness of red chard, and the mild nutty flavor of golden chard. Look for rainbow chard with a good mix of the different colors with bright green leaves, fresh-cut stems, and no yellowing or wilting. Rainbow chard is an excellent source of magnesium, potassium, iron, calcium, and vitamin K is the most abundant vitamin in Red Chard. It is also very strong in vitamins A, C and E, as well as being an superb source of antioxidants - such as selenium and lutein. In addition to cooking and eating the leafy green, chard stalks are edible and add texture and flavor to the dishes they’re cooked into. Chard is used much like spinach with a heavier texture, which requires longer cooking. Many cooks simply saute it in olive oil and serve it as a side dish.