Love Japanese vegetables. Kabocha (winter squash), renge (lotus root), gobou (burdock root), kyuuri (Japanese cucumber, long thin & very crisp) ninjin (Japanese carrot, shorter & larger around & very sweet), nasu (Japanese eggplant, long and thin with a skin that is tender & not bitter). Cooked Japanese style they are the best!
Chard is one of the excellent vegetable sources for vitamin-K; 100 g provides about 700% of recommended intake. Vitamin K has potential role bone health by promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet help limiting neuronal damage in the brain; thus, has established role in the treatment of patients suffering from Alzheimer's disease.