Asparagus - a plant belonging to the family of asparagus.  Asparagus - a low-calorie digestible plant
 Plants of this type is known about 100 species and they grow all over the world, preferring dry climate. Edible species of asparagus are considered not all. Among those that are suitable for food, also feature various species of plants, depending on the color of his escape: green, white and purple types. Thus coloring indicates the degree of maturity. It is believed that the most gentle and mild taste of white asparagus. If the plant is such a long time will color in the sun, then its color will change to green or purple. At the same time the taste of the last two vegetable varieties different from white asparagus by the presence of a faint bitterness.

Cultivated plants asparagus began many thousands of years ago, and even then its palatability rightly assessed the rulers and kings. In our country the asparagus began to gain popularity only in the 18th century, but at that time it could afford only wealthy person, admiring tenderness and juiciness of the shoots of this vegetable.

The composition and caloric content of asparagus

In addition to the bright taste asparagus has a set of useful features. It includes a variety of vitamins and minerals: vitamin C, B1, PP, B2, provitamin A, as well as calcium, copper, selenium, manganese, potassium and iron. Stems of Plants contain mineral substances and nitrogen and essential amino acids, one of which is asparagine. Dedicated in 1806 from the juice of asparagus, asparagine refers to elements essential for the normal functioning of the nervous system.

Calorie Asparagus does not exceed 20 kcal per 100 grams. This plant is considered one of the most low-calorie, whereas the amount of nutrients it abounds.

Useful properties of asparagus

In some countries, asparagus is considered to be medicinal plants, which is not surprising. Widely known for the use of asparagus in the fight against edema caused by disorders of the heart and / or kidney problems. Also this vegetable helps to lower blood pressure, dilation of blood vessels, is a diuretic and increases the activity of the heart muscle.

Due to the content of phenolic compounds asparagus increases the elasticity and strength of blood vessel walls.

According to some sources use asparagus men very large: firstly, it enhances the potency, and secondly (in combination with beetroot, carrot and cucumber juice), it is an excellent drug for prostate inflammation. Women of this vegetable will be useful as a "means for beauty": it is necessary to eat a tablespoon of chopped asparagus mixed with parsley and dill on an empty stomach.

The ability to split the asparagus oxalic acid in the muscles and kidneys makes it indispensable in the treatment of neuritis, rheumatism and other diseases, the cause of which - an excess of urea.  Cream of Asparagus

Harm asparagus

Asparagus can cause harm only in the case of individual intolerance of those substances that it contains. With care it is recommended to use for people with diseases of the gastrointestinal tract during their aggravation, because the plant irritate the stomach. Exclude asparagus from the diet and is recommended for prostatitis, cystitis and rheumatism.

Storage and cooking asparagus

Asparagus is recommended to use fresh when it content of nutrients as possible. Thus, such a useful asparagine during cooking and preserving destroyed. Long-term storage is also not good for asparagus. It is recommended to put the escape in a glass of water, which must be replaced periodically, and cut the plants renew. Keep the plant must be in the refrigerator, covered with foil.

In addition to use raw asparagus used as garnish, added to soups.

If fresh plant, special handling is not required. It is enough to rinse the plant and remove the upper fibrous layer. Related bundled asparagus should cook no more than 10 minutes (according to other sources - not more than 5), given that the bottom of the stalks cooked a little longer tops. To the asparagus was cooked evenly, it is recommended to cook in a narrow pot, placing beams vertically plants. After cooking, the vegetables should be dipped in cold water to keep all the vitamins and colors remain as bright.