In this article we will tell you about the chemical composition of asparagus, its calorie content, types of vegetables, how to choose and cook it, as well as useful properties. The content of the article:
- Delicacy vegetable - asparagus
- The composition of vitamins and calorie content
- Beneficial features
- Contraindications
- Facts
- How to choose
- Recipes
Many people write about asparagus as a healthy exotic vegetable. This delicacy has about two hundred types and has been known for about 2000 years. The botanical name of the plant is Asparagus, asparagus family, angiosperm division, monocotyledonous class. There are species that look like grass, some look like shrubs. The most common variety is medicinal asparagus. The upper part of the sprouts, about 20 centimeters from the root and above the soil surface, is used as a delicacy in cooking.
Delicacy vegetable - asparagus
Asparagus is a perennial plant. Numerous beneficial stems grow from a bulb that sits deep in the soil. Tender sprouts of asparagus germinate for only two months (April - end of June). They are just at this time taken for cooking in the kitchen. If you are late, and take an already overgrown stem, then it will be rough and tasteless. In total, a delicious vegetable comes in three colors: white, green, purple. The aristocrats took only white sprouts for food. But later, green asparagus was also cooked in elite restaurants in Europe. So, we can safely say that this delicious vegetable came to us from expensive Belgian, French and German restaurants.
The queen of vegetables is another name for asparagus. White - does not have such a specific taste as green and is considered classic. It is combined with other foods (such as cheese) and can be used in mixed culinary dishes. Green asparagus - has more useful properties, is prepared and served as a separate dish. Its flavor is bright and distinct and is more commonly used in the kitchen. Something in between is purple asparagus. It was invented by the French. The variety is rare, has its own taste. When cooked, it changes its color to green.
You can grow (cultivate) a plant and collect its shoots all year round. There is also wild asparagus, which can be found in the Crimea, the Caucasus and even in Western Siberia, southern Europe, Africa, and the Middle East. Connoisseurs of delicacies believe that wild asparagus sprouts are much tastier than cultured sprouts, and more nutritious.
Asparagus: composition of vitamins and calories
The calorie content of asparagus per 100 g is 21 kcal.
Chemical composition:
- Water - 93 g
- Starch - 1 g
- Organic acids - 0.1 g
- Proteins - 2 g
- Fat - 0.1 g
- Carbohydrates - 3 g
- Dietary fiber - 1.5 g
- Monosaccharides and disaccharides - 2, 2 g
- Ash - 0.5 g
Macro and microelements:
- Sodium - 2 mg
- Calcium - 21 mg
- Iron - 1 mg
- Phosphorus - 62.1 mg
- Potassium - 195, 8 mg
- Magnesium - 20.2 mg
Vitamins:
- A - 82, 8 mcg
- B1 (thiamine) and B2 (riboflavin) 0.1 mg each
- C - 20, 2 mg
- E - 1, 9 mg
- Beta-carotene - 0.6 mg
- PP - 1, 1 mg
Useful properties of asparagus
There are almost no calories in the stalks of a delicious vegetable, but a lot of minerals and vitamins. For fasting days, you will not find a product more useful. Substances contained in asparagus stems are able to form connective tissue, strengthen bones, participate in the hematopoietic process, and help the heart, kidneys and liver. Potassium salts, asparagus acid are involved in the work of the genitourinary system. When a person has a cold or some kind of bacterial infection develops, then asparagus is a very good remedy to help the body cope with this trouble. Pregnant women can no doubt include this folate-rich food in their diet. It helps the little organism inside the expectant mother to grow.
For patients who have had a heart attack, doctors recommend an asparagus diet. Since this product contains asparagine, it lowers blood pressure, dilates blood vessels and stimulates the work of the heart muscle. The beneficial properties of asparagus are manifested not only when using this dietary dish. This is a good cosmetic product: asparagus juice, no worse than peeling, cleanses the skin, softens and nourishes it. If you rub corns and small warts with asparagus juice for a while, they will disappear.
Video about the beneficial properties of asparagus:
Contraindications for asparagus
Contraindications to the consumption of asparagus exist for people who cannot tolerate the substances contained in this plant. For example, such a paradox: both the benefits and harms of saponin. It irritates the stomach and in case of exacerbation of diseases, it is contraindicated to use asparagus. It is not recommended to include asparagus in your diet if you have cystitis, prostatitis, articular rheumatism.
And one last word of warning: Some supermarkets sell "Korean" asparagus. They have nothing to do with a real gourmet product.
Interesting Facts
Real connoisseurs of delicacies eat asparagus with their hands: they decisively take the stem and dip it in sauces. This product belongs to those dishes that are not accepted to eat with a fork and knife.
In Ancient Greece, they did not eat asparagus at all, but used it decoratively: they decorated the bed for newlyweds. This vegetable was considered a symbol of love.
How to choose healthy and fresh stems
It is impossible to eat freshly cut asparagus in our country. Although this is the most useful and delicious vegetable. The best thing is to learn how to grow asparagus yourself or be able to choose the freshest on the supermarket counter.
Fresh shoots have a smooth, delicate, shiny skin. If the stems rub against each other, you will hear a creak. They not only need to be firm, but also have tightly closed heads. The thickness of the asparagus is not so important, the length is much more important. Approximately 15 x 18 centimeters is normal.
If it was not possible to eat the vegetable immediately, then the product can be stored in the refrigerator, but not more than 4 days. And pre-wrapped with a damp cloth.
How to cook asparagus: recipes
For cooking, take fresh stems. In general, asparagus should not be stored for more than four days. For cooking, it is boiled in salted water for 8 to 19 minutes (depending on the thickness) over low heat. A little oil (vegetable, butter) is added during cooking. To keep the stems crisp, rinse them with cold water after boiling.
There are cooking rules. For example, to make the stiffer bottom of the stem softer, cook the asparagus vertically. So, the sprouts are tied to the stems in a bunch, and a load is placed in the middle (so that the "bouquet" does not pop up). Placed in a saucepan with the bottom down, and the top must be steamed. Then the pan is closed. Time must be observed, because there is no point in eating overcooked asparagus.
European housewives pickle the stems and serve them as a separate dish. But there are recipes for cooking soups, salads, desserts, and snacks.
Watch the video on how to cook asparagus in a pan (we fry it correctly):
Video recipe for beef steak with asparagus:
Creamy soup made from this vegetable:
