Cádiz leads the national production of this vegetable native to the Mediterranean. Its great contribution to the diet is fiber.
Oxalic acid and calcium are also present in its leaves, generating one of its few weak points. When boiling the leaves, part of them is eliminated, since both compounds are transferred to the cooking broth, which is why it is advisable to discard it after boiling them. It is an unknown product on half the planet. Its epicenter is Europe, whose main producers are Germany, France, Italy and Holland.