source of the B vitamin folate. A portion of six cooked fresh asparagus
spears has one g dietary fiber, 490 IU vitamin A, 10 mg vitamin C and 131
mcg folate. Besides, it's also low fat, sodium and practically no
cholesterol. As such it is inspired to take asparagus when it is fresh.
Look for bright green stalks when purchasing asparagus. The tips should be
purplish and closed tight and the stalks should be firm. When storing,
keep it fresh in the refrigerator. To keep it as crisp as feasible, wrap
it in a humid paper towel and then put the whole package into a plastic
bag. Keeping asparagus cool helps it to hold onto its vitamins. At room
temperature, it would lose up to 75 percent of its folic acid in a few
days and 50 percent of the vitamin C in twenty-four hours. Eating
asparagus might also interfere with the effectiveness of anticoagulants
whose job is to thin blood and dissolve clots because asparagus is high in
vitamin K, a vitamin produced naturally by bacteria in our intestines, an
acceptable supply of which enables blood to clot normally. The white part
of the fresh green asparagus stalk is woody and indecorous, so you can
bend the stalk and snap it right at the line where the green starts to
turn white. If the skin is very thick, peel it, but save the parings for
soup stock. What occurs when we cook asparagus? Chlorophyll, the pigment
that makes green plants green, is delicate to acids. Let us present to you
how to cook asparagus. We will stop this chemical reaction by cooking the
asparagus so fast that there is no time for the chlorophyll to react with
acids, or by cooking it in heaps of water that will water down the acids,
or by leaving the lid off the pot so that the fluctuating acids can float
off into the air. Water escapes from its cells and they collapse. Adding
salt to the cooking liquid slows the loss of moisture.
Asparagus juice is usually taken in the number of a sherry-glassful 3
times per day before meals. Asparagus extract has been used not only to
get rid of water from the body but as a purifier of the blood, to tone up
the nervous system and as a mild laxative. The thickness of the asparagus
used has tiny effect upon the price, only upon the price. The white, woody
base of the stem helps prevent it from losing moisture. It can be stored
for some days wrapped with a wet cloth round the base and kept in a cool
place. Asparagus is a luxury vegetable that still grows wild in
Mediterranean states. The asparagines is much reduced in quantity during
cooking, so the use of quite a small amount of the raw juice produces a
good diuretic effect. Not only is the piss coloured, the asparagus also
provides quite a robust smell to it, so do not think anything is astray
should this phenomenon surprise you. The essential oils which give
asparagus its distinctive and pleasant flavour are terribly powerful
because they are present in such little amounts that special analytical
methods have to be employed to detect them.
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