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Mexican Rice Asparagus, for naturally care

This plant has been attributed over the centuries and even aphrodisiacs healing powers, but aside from all that popular tradition which is indisputable is that the studs are a source of health and flavor.

Asparagus comes from Mediterranean lands, and Egyptians and Greeks and incorporated into your diet. However, it was not until Roman times when its use became widespread because of its excellent therapeutic properties. In fact, the Romans themselves were responsible for introducing them into Spain, and the decline of their empire also influenced consumption of this plant decreased significantly. It was not until the year 1300 when his popularity began to grow because, a priori, its supposed medicinal qualities. In the seventeenth century, for example, became a favorite food of the bourgeoisie. In the nineteenth century appears the white variety.



Variety

asparagus come from the young and tender stalks of asparagus, a herbaceous plant of the Liliaceae family that reaches five feet in height . This family are also other vegetables such as onions and leeks, but far in flavor and properties. There are two varieties asparagus according to their color, white and green. The first grows underground and wears this shade because direct sunlight failure prevents the action of chlorophyll. Within this group, there are two varieties: the Argentevil and Darbonne. For his part, also called asparagus green asparagus black, bitter or triguero) develops in contact with sunlight and is prized for its taste. In the market it can be found between November and March. Another criteria used to classify the thickness: extra thick (between 14 and 19 mm) thick (11 to 14 mm) medium (9 to 11 mm) and thin, the latter with a smaller size than at 9 mm. It is also possible to distinguish different categories of asparagus on the basis of other parameters such as degree of uniformity or turbidity.

Nutritional properties

Fresh specimens consist mostly of water, and highlights the fact that they are one of the richest vegetable protein fiber. By contrast, the sugar and fat content is very low. Further source of folate and vitamins B, C, EYA, its taste gives the body with important antioxidants. As group minerals,
have significant amounts of potassium, iron, phosphorus and iodine, calcium and magnesium as well, although to a lesser extent. Know that white asparagus contain fewer vitamins than green. They also have less esparragina, a substance that is part of the essential oil volatile and is responsible for its particular flavor. And a fact perhaps unknown to many: when eaten asparagus, urine acquires a distinctive odor as a result precisely of asparagine which are removed by the own urine.





As

consume When buying fresh asparagus have to select specimens with closed, compact tips, straight stem, firm, without discoloration. Should refuse to submit bruises, or marks. To retain the best way possible, they should be wrapped with a damp cloth in the refrigerator up to three weeks. If placed in a plastic bag, kept only two to three days. And as time passes they are becoming harder, it is more appropriate to consume as soon as possible. Asparagus also supported the freeze, but lose strength after thawing. It is also possible find preserved. The best season for this vegetable consumption takes place during the months of April and May, but thanks to greenhouse crops can buy them and enjoy them throughout the year.






Curiosities

Initially, asparagus was cultivated for its supposed medicinal qualities. In addition, during the Renaissance was thought to be a potent aphrodisiac, so long consumption was banned in the convents.

Source: Cooking Healthy and Natural


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