Choosing products for his family, everyone wants to get the most useful and easy to prepare products.
Asparagus can replenish the list of such products, taking the right not the least place, as it is a very tasty product with useful properties.
It is considered a real pantry of valuable vitamins and minerals.
Varieties of Asparagus
Asparagus is a herbaceous or bushy plant, used for food as a vegetable crop.
Edible in the plant are young shoots, have the appearance of straight rods with small scales-like leaves.
Her varieties are many, but the main distinguishing feature is the color of the stem.
The food is white, green and purple asparagus.
The most affordable is green, its yield is much higher than that of other species, and it is harvested almost all the year round, so it does not need long-term storage, nor does it yield to its counterparts in terms of the number of useful properties.
The white, very long time was considered the most useful, but the collection period from May to June very limited its availability.
And grown without getting sunlight.
Violet asparagus, very interesting color, but it is advisable to use only fresh, at the slightest heat treatment the color changes to green.
Many people still know soy asparagus, it is also famous for its useful properties for the body, it is often sold in departments with dishes in Korean, so it is called Korean asparagus.
This product comes from China, and is not even a vegetable.
It is a dried foam of soy milk, and her asparagus was christened for appearance.
The difference between them is enormous – soy asparagus for caloric content is more than twenty times the calorific value – vegetables
, but also has useful properties.
What is in the composition of asparagus and its properties
It is full of useful substances, due to this it is so appreciated.
Of the special substances can be noted saponins and asparagine.
The first substances, significantly increase the permeability of membranes and are an excellent tool in the treatment of bronchitis, tk. have the property of dilution of sputum and stimulate its excretion.
And the second – the amino acid, through which it, got its name in Latin – asparagus.
Two more amino acids – arginine and lysine, which are conditionally indispensable and irreplaceable, respectively.
Arginine is synthesized in adults, but not in children or the elderly, and lysine enters the body only with food.
Arginine is a part of many drugs, mainly immunomodulators, hepatoprotectors, cardiac drugs, as well as people who need AIDS and HIV.
He is a powerful agent that stimulates immunity, as well as male power, especially in old age.
Lysine is necessary during the growth of the body, for the renewal of cells, promotes the process of phagocytosis, is necessary for the production of many enzymes and hormones in the human body.
Young shoots contain many mineral salts of potassium, selenium, and also copper, iron, calcium, etc.
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These elements are in the plant in an easily accessible form, so they are well absorbed and bring the body maximum benefit.
Thanks to these microelements, asparagus has a soothing, haematopoietic effect.
Selenium is considered a very effective means for the prevention of cancer and cancer treatment, and it is also good for the gonads.
It is rich in the following vitamins – A, B (B2, B6, B12), C, K and folic acid.
Carotenes will give the skin a uniform tone, improve vision, will have a beneficial effect on blood flow.
Vitamins of group B contribute to the synthesis of red blood cells, increase immunity, favorably affect the nervous system.
Vitamin K promotes the formation of platelets, so it is prescribed for insufficient blood clotting.
As you know, folic acid is necessary for normal pregnancy and significantly reduces the possibility of developing fetal neural tube disorders.
Asparagus in the diet
Consuming it for food, you want to get the most benefit and gastronomic pleasure.
It has a very pleasant and exquisite taste and can be used as a full-fledged independent dish.
Asparagus is a low-calorie product – 20 kcal in 100 grams of product, practically free of fats, and carbohydrates are mostly complex.
It is eaten raw in salads or independently.
Advantage is given, after all, cooked or steamed asparagus.
When properly prepared, the shoots remain crispy, but soft and acquire an interesting flavor.
Cooking asparagus is taken in an upright position, previously tied with bunches, and falls into the water with a bottom down, and the tip should protrude from the water at 4-5 cm.
This position during cooking will make the stem evenly soft.
White asparagus is cooked longer than 10 – 12 min, and green only 5 min.
And in order to keep the crunchy structure, and in case of green asparagus also the color, boiled shoots quickly cool with ice water.
This dish will be perfect for everyone who follows their health and appearance.
It also helps the liver to recover and perform its functions well, stimulates the urinary excretory system, is very useful for people with diabetes.
Do not leave indifferent and a wonderful dish – marinated asparagus.
Its structure does not suffer from marinating, it looks like a gherkin, only a much more refined taste.
This method of processing will store asparagus almost all winter, while it practically does not lose its useful properties.
It is low in calories, but it satisfies hunger well, this is another useful property of it.
Companions to this may be seafood, or vegetable oil.
Firstly, this will make it possible to get more benefits, because some useful substances are fat soluble, and secondly, it will help the skin to remain supple, even with weight loss.
Restrictions on the use of asparagus
Unfortunately, asparagus, though possessing useful properties, but still has a contraindication.
Some substances are strong allergens (for example, selenium), so the first introduction to the product should be delicate.
And the property of irritating mucous membranes will be a limitation for people with gastritis, ulcers and other gastrointestinal diseases.
We offer your attention a small selection of photos of asparagus, which is so famous for its useful properties.
How to choose asparagus right?
It must be fresh and not over-ripe.
The fresh shoot is elastic, the stems have no pigmentation, the heads are dense, closed, and the sections are dry.
The vegetable is not stored for a long time, only 2-3 a day, it is prone to fungal diseases and quickly loses its properties.
A good way to store is frost, but not fresh shoots (after defrosting they will become soft), but boiled.
Brewing costs a little less than usual.
Prepack it in portions, and serve beforehand with the boiling water.
Marinating is a more labor-intensive process, but the taste of the ready-made dish is very refined!
In this way, you can extend the shelf life from two days to six months.
So, this is an excellent vegetable with a lot of medicinal properties, it is a means of combating cancer and HIV, it is useful for diabetics.
It is a dietary product that is not difficult to prepare and can be stored for a long time under certain conditions.
In this video, we'll look at the recipe for a wonderful side dish of asparagus.
I love making asparagus with salmon on the grill. Literally 7-10 minutes – and it's ready. Salmon gives juice, so the asparagus is not over-dried, just a little crispy. Top a couple drops of wine vinegar – and it's ready)))