Mangiare spinaci due volte alla settimana è una buona idea, ma quando si mangiano tutti i giorni, l'ossalato causerà problemi come i calcoli renali.

In generale, la diversità nel cibo è importante per i nutrienti, i minerali e le vitamine e soprattutto per il microbioma che è dimostrato essere molto importante per la salute.

Yes, you can! It’s delicious!

It’s an excellent source of vitamines (A, K and C) and minerals, such as potassium, calcium and iron. See also Chard - Wikipedia.

However you must not eat Swiss chards raw. It’s also a source of nitrate of oxalic acid. I have no idea why Wikipedia suggests to eat it raw. Maybe eat the leaves only raw, but not the stems?

Once cooked and then cooled off do not heat it up again (just like spinach), because the nitrate turns into nitrite.

I have no idea why this plant (beta vulgaris) is called Swiss chard. In German it’s Mangold, Swiss Germans call it mostly Krautstiel although the term Mangold is well known too. In french it’s bettes, it Italian bietola, and in Vallader and Puter (which are two of the romonsh dialects spoken in Switzerland) it’s called manget. A few miles west it’s called urtais (Sutsilvan) and again a few miles more to the west it’s urteis (Sursilvan). But Swiss?

But other than that it’s delicious.

In the eastern part of Switzerland they feature a fantastic dish: Capuns, made with Swiss chard leaves (Capuns). Of course you can cook that everywhere in the world, given you have Swiss chards. And not afraid of extensive kitchen work. I could eat Capuns every day.