Nutrients and benefits of asparagus

Asparagus has dietary fiber, vitamins A and C. It is an excellent source of folate, vitamin B A serving of six cooked fresh asparagus spears has 1 g dietary fiber, 490 IU of vitamin A, 10 mg of vitamin C and 131 micrograms of folate. In addition, it is also low in fat, sodium and almost no cholesterol.

The easiest way to serve nutritious serving fresh asparagus, cooked and drained. Canned asparagus may be less than half the nutrients in freshly cooked spears. As such, he was invited to take asparagus when it is fresh.

Look for bright green stalks when buying asparagus. Boards must be tightly closed and purple and the stems should be firm. Asparagus is in season from March to August Always avoid wilted stalks and asparagus whose buds have opened. When storing, keep the cool in the refrigerator.

Keep it sharp as possible, wrap in wet paper and then put the whole package in a plastic bag. Keep the cold asparagus helps stick to the vitamins. At 32 degrees, asparagus retains all of its folic acid for at least two weeks, and nearly 90 percent of its vitamin C for a maximum of five days. At room temperature, you lose up to 75 percent of folic acid in three days, and 50 percent of vitamin C in 24 hours.

Side effects associated with asparagus is that after eating, we will remove the sulfur compound methyl mercaptan, a smelly waste, we in the urine. Eating asparagus may also interfere with the effectiveness of anticoagulants, whose job is to thin the blood and dissolves blood clots because asparagus is high in vitamin C, vitamin produced naturally by bacteria in our intestines, so to allow the blood to clot normally.

The white of fresh green asparagus stalk is woody and tasteless, so you can bend the right of the bar and add the line where the green begins to turn white. If the skin is very thick, peel it, but put the stock of waste.

What happens when you cook asparagus? Chlorophyll, the pigment that gives green vegetables, is sensitive to acids. Heat the asparagus that we, the chlorophyll will react chemically with acids in asparagus or in the cooking water to form pheophytin, which is brown.Consequently, the asparagus is cooked olive green. We can prevent this chemical reaction by cooking the asparagus so fast that there is no time for the chlorophyll to react with acids, or by cooking in a large amount of water will dilute acids, or letting the cover pot so that the volatile acids can float in the air.

Cooking also changes the texture of asparagus. leakage of water from their cells and their collapse. Add salt to the cooking water reduces moisture loss.