Variety
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