Asparagus has high nutritional value, good beauty and anti-cancer effect
Asparagus is named for its resemblance to a reed shoot, which looks like a spring shoot.
Tips
Asparagus has been cultivated for more than 2,000 years and is native to the eastern coast of the Mediterranean and Asia Minor.
It was introduced to China in the 19th century, and Cao County, Heze City, Shandong Province, is known as the “home of asparagus” and holds a grand asparagus festival every spring.
In the World Health Organization’s 2016 health food rankings, asparagus was ranked No. 3 on the vegetable list, behind sweet potatoes and corn.
It is known as the “King of Vegetables” in the international market and is also listed as one of the top 10 most famous dishes.
Asparagus is a low-fat, low-sugar, high-fiber and high-vitamin vegetable, rich in a variety of amino acids, proteins and vitamins, the content of which is higher than that of ordinary fruits and vegetables, especially asparagus asparagus and trace elements of selenium, molybdenum, chromium, manganese, etc., has the effect of regulating the body’s metabolism and improving the body’s immunity, while selenium is known as a natural detoxifier of heavy metals.
Asparagus is rich in rutin and asparagus saponin, which can be called champions among vegetables and fruit crops, and these nutrients are effective substances for preventing cardiovascular diseases, preventing and treating cancer.
Esophageal cancer, cardia cancer, lung cancer patients can use asparagus juice, plus pear juice, lotus root juice or sugar cane juice and so on, when drinking has an auxiliary therapeutic effect. For liver cancer jaundice, liver dysfunction, also has auxiliary therapeutic value.
Asparagus is rich in folic acid. Pregnant women take folic acid supplements for the development of their babies’ intelligence, and eating more asparagus is an important food source for folic acid supplementation. Regular consumption of asparagus has a therapeutic effect on heart disease, tachycardia, hypertension, fatigue, gallstones, nephritis, edema and cystitis. In the summer, it has a cooling effect on fire, quenches thirst, increases appetite and helps digestion.
The edible part of asparagus is its young stems. In the spring, the young stems emerge from the underground and are fat, with rounded top buds and tight scales, and those harvested before they emerge are white and tender, called white asparagus, and are mostly canned.
The top part of young asparagus stems is the richest in various nutrients and has a fresh, tender and aromatic flavor, so it can be sliced into thin slices, stir-fried, boiled, stewed and served cold.
Some famous asparagus dishes include stir-fried shrimp with asparagus, sliced pork with asparagus, roasted scallops with asparagus, fried eggs with asparagus, egg salad with asparagus, asparagus with mushrooms, stir-fried asparagus with vegetables, asparagus with sweet and sour sauce, abalone soup with asparagus, shredded chicken soup with asparagus, etc.
Health tips
Asparagus should not be eaten by gout patients because it contains a small amount of purine.
Folic acid in asparagus is easily destroyed and should be avoided if used to supplement folic acid by cooking at high temperatures.
Asparagus should not be eaten raw or stored for long periods of time, and should not be consumed if stored for more than a week.
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