is swiss chard part of the beet family
Chard Chard was first described in 1753 by Carl von Linné as Beta vulgaris var. cicla.[5] Its taxonomic rank has changed many times, so it was treated as a subspecies, convariety or variety of Beta vulgaris. (Some of the numerous synonyms are Beta vulgaris subsp. cicla (L.) W.D.J. Koch (Cicla Group), B. vulgaris subsp. cicla (L.) W.D.J. Koch var. cicla L., B. vulgaris var. cycla (L.) Ulrich, B. vulgaris subsp. vulgaris (Leaf Beet Group), B. vulgaris subsp. vulgaris (Spinach Beet Group), B. vulgaris subsp. cicla (L.) W.D.J. Koch (Flavescens Group), B. vulgaris subsp. cicla (L.) W.D.J. Koch var. flavescens (Lam.) DC., B. vulgaris L. subsp. vulgaris (Leaf Beet Group), B. vulgaris subsp. vulgaris (Swiss Chard Group)).[6] The accepted name for all beet cultivars, like chard, sugar beet and beetroot, is Beta vulgaris subsp. vulgaris.[7][8] They are cultivated descendants of the sea beet, Beta vulgaris subsp. maritima. Chard belongs to the chenopods, which are now mostly included in the family Amaranthaceae (sensu lato).
Small intestine Absorption of the majority of nutrients takes place in the jejunum, with the following notable exceptions:
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Small intestine Food from the stomach is allowed into the duodenum through the pylorus by a muscle called the pyloric sphincter.
Swallowing 5) Closure of the nasopharynx
Cotton Cotton remains a major export of the southern United States, and a majority of the world's annual cotton crop is of the long-staple American variety.[43]