About food. Asparagus

in #food6 years ago

Ordinary products-vegetables, fruits, nuts, juices and berries – are not just our taste preferences. That's what makes us who we are. It also enriches and enriches the elements necessary for life. But what if we make changes to our usual diet? After all, each product is a storehouse of certain substances that affect the body. Our health, well-being and mood depend on what we eat. And the task of each of us is to learn this information and learn how to use it.


Asparagus

Asparagus belongs to the family of lilies and is a close relative of onions, although it does not at all resemble its appearance or taste. It is an evergreen herbaceous plant, curling or strongly branching. Asparagus comes from the Mediterranean region and is known to people since ancient times.

Asparagus - one of the most delicious, useful and expensive vegetable crops. The first sprouts of asparagus are white, green, pinkish-green or purple, saturated with vitamins, minerals and fiber. Young tender shoots can be eaten raw or cooked in steaming, in water, in the oven or on the grill. Asparagus is one of the earliest vegetables of the new season: harvesting young shoots begins in April and lasts until July.

In food, tender shoots are used, and roots are often used for treatment. In the Renaissance, asparagus was declared an aphrodisiac and therefore banned from being consumed by monks (a fact that makes a modern person smile). In addition to outstanding nutritional qualities, asparagus is a decorative culture that is used in floral arrangements (many are known for delicate "Christmas trees" with orange berries).

Asparagus is bred because of beautiful cirrus or needle-shaped leaves of bright green color. Fruit is a red berry. Usually used to add to bouquets. Medicinal properties have medicinal asparagus (A.officinalis). In the room, asparagus can be obtained by distillation.

Young unfermented, brittle and tender shoots are very tasty and contain many vitamins. Cut them only for the third year after sowing, when they reach a length of 15-20 cm.

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Asparagus contains carbohydrates, carotene, potassium salts, lysine, amino acids, phosphorus, thiamine, calcium, riboflavin, asparagine, coumarin, saponin, a small amount of alkaloids, vitamins B1, B2, C, PP, provitamin A.

Asparagus well stimulates the work of the kidneys, but if you consume it with acute inflammation of the kidneys or use in large quantities can have an irritating effect on them.

Because of the chlorophyll contained in the plant, it is a good hematopoietic product.

The green tops of asparagus are rich in vitamin A, whereas in white it is almost nonexistent. This product leaves an alkaline precipitate in the body. Because of the abundance of rough fiber with a soft diet, you can use only the tops. They have a lot of water, and they are considered an excellent vegetable for a cleansing diet.

Many minerals necessary for active ion exchange in the liver, kidneys, skin, cartilage and bones can be found in green asparagus. Green asparagus also helps in the formation of red blood cells.

The content of nutrients in one pound (453.59 g)

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Asparagus is a diuretic and a blood cleanser. From it soups, salads and other dishes which are irreplaceable at diseases of a liver, kidneys, at gout, a diabetes, edemas prepare.

Green asparagus is the most nutritious. It can be served hot, with melted butter; cold in salads; in soups or as a filling for sandwiches, and also as a flavoring. Some varieties of it with green tips and white petioles; others completely white. Most of the white variety is canned.

Asparagus is best cooked in a stainless steel saucepan on low heat. Then the branches remain tender, and their original color is preserved. If you cook them upwards with tips, more vitamin B and C will remain. You will save the liquid and can use it for vegetable cocktails.

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Traditional medicine has long been using asparagus to treat hypertension, stabilize the heart, improve blood flow in small peripheral vessels. The compounds of mineral salts contribute to the elimination of free radicals, nitrates, urea from the body. Asparagus is treated with rheumatism, gout, kidney disease, with urinary tract damage. Asparagus decoctions are used in diseases of the stomach, as an antiallergic drug, with prolonged constipation.

In dietary nutrition, asparagus takes its rightful place. It is used in the preparation of dietary nutrition in the case of kidney and liver diseases, in the treatment of diabetes mellitus, gout, with cardiac abnormalities accompanied by edema.

Culinary use of asparagus is somewhat limited by the fact that asparagus is still perceived as a dessert vegetable, although lately interest in asparagus has grown and its application has significantly expanded. In the food are young shoots that are in the ground, white. Asparagus is used in cooked form in salads, vinaigrettes, simply mixed with olive oil or sauce, fill her with soups, bake with egg and breadcrumbs. Asparagus can be easily preserved, without losing its many useful properties.

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You can not eat asparagus in case of individual intolerance and during periods of exacerbation of diseases of the gastrointestinal tract (especially stomach and duodenum ulcers), since this vegetable irritates the stomach mucosa.

Also it is worth remembering that there may be an allergic reaction to asparagus. In addition, it is not recommended for people suffering from diabetes.

Doctors do not advise to use asparagus for cystitis, prostatitis and articular rheumatism, since it can cause exacerbations.

When using asparagus, like any other product, it is important to remember that everything is useful in moderation and in no case overeat.


A healthy diet is not a tribute to fashion and not a trend. This is another opportunity to become better, to achieve more! Use it with me! Read the articles and share them in your favorite social networks. Let's make the world healthier together, and ourselves - happier!

The illustrations are used in agreement with the Depositphotos photobank


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