Green asparagus contains more Vitamin C and Pro-vitamin A than white
A few weeks ago, the asparagus season has begun in Germany. The majority of people in this country, the precious vegetable is extremely popular. It scores points not only with the delicious taste, but because of the vitamins and minerals contained with its positive impact on health. In addition, the asparagus rods are extremely low in calories.
Due to the lack of work forces the asparagus started to harvest this year, a little bumpy. However, because of the demand for gastronomy is eliminated almost completely, need to consumers in times of Corona-pandemic’t Worry about a little local asparagus. The consumer indicates Central Bremen, in the current message. The asparagus season traditionally ends on 24. June, the Midsummer’s day.
Asparagus is composed of approximately 93% water and is therefore extremely low in calories. However, the rods are rich in potassium, folic acid, Vitamin C, B-vitamins and secondary plant. Green asparagus contains, in comparison to the white even more Vitamin C and Provitamin A.
The Federal centre for nutrition (BZfE) indicates on its website on more health benefits of asparagus:
- Asparagus lingers for a relatively long time in the stomach and makes long tired of.
- Asparagus is easy to digest and also for sensitive stomachs easy to digest.
- The fiber and phytochemicals (saponins) in asparagus stimulate the digestion and encourage healthy intestinal function.
- The protein building block asparagine in asparagus stimulates the kidneys and promotes the excretion of urine.
The typical delicious taste comes from the sulfur compounds contained.
People with gout should be cautious
Despite the health benefits of the precious vegetables for some people can be sometimes harmful. So people suffering from gout, asparagus, better cautious.
These patients should not include the sound BZfE usually not more than 500 mg of uric acid per day (or 3,000 mg per week) with food. A “side dish portion” (200 g) asparagus contains 48 mg of uric acid, and for these persons is usually totally trouble-free.
However, a “gourmet portion of” (500 g), in the asparagus season, often to the plate, already hit with 125 mg of uric acid to beech. Together with Meat dishes and other foods consumed throughout the day, is exceeded, the value quickly.
Caution is also appropriate for patients with kidney disease: you should vote for the asparagus-eating with your doctor, as the stimulating effect may have an impact on the activity of the Kidneys in these individuals negatively.
And those who suffer from increased blood fat values, should asparagus without fat-rich sauces, ideal as a salad or with a low-fat diet combined.
Difference between white and green asparagus
As the Bremen consumer explains, is the Botanical name Asparagus officinalis.
White asparagus, which grows under the ground, it changes to violet, when he comes in contact with sun light. Therefore, it is harvested shortly before the bars break through the earth.
Green asparagus grows, however, above-ground, and contains Chlorophyll which is the green color.
Division into classes is not mandatory
The classification in the classes Extra, I and II are no longer mandatory, voluntary, however, it is still possible.
When sorting by class, it depends on the head resistance, the coloring of the heads in the case of white asparagus and the white portion of the rod in the case of green asparagus. Also the rod shape, and the sorting according to the rod thickness play a role.
The indication of the country of origin is, according to the experts, both in loose as well as Packed asparagus mandatory.
Best to prepare fresh
“Asparagus tastes best when it is processed as fresh as possible,” says Sonja roadside Becker, a consultant for food and nutrition of the consumer advice centre Bremen.
“Therefore, it is recommended to buy locally grown asparagus — then he has a climate with no long way, and this protects in addition to that,” explains the expert.
The rods are used later, they should be best stored in damp towels wrapped in the fridge. So you keep one to two days fresh.
The asparagus should be prior to the preparation washed thoroughly, and then from the head down with a potato peeler peeled. Green asparagus does not need to be peeled.
Because the tail is often woody, it should be about one to three inches reduced. Into the cooking water a little salt and a pinch of sugar, which mellows the bitter taste.
A classic in this country is al dente steamed asparagus with melted Butter. Mostly parsley potatoes and Hollandaise Sauce to come to the plate. On the Internet, you can find more delicious asparagus recipes. (ad)