Asparagus caloric content

Asparagus – a universal plant which is used in cookery, in the medical and decorative purposes. People knew about useful properties of an asparagus since ancient times. In Ancient Egypt this plant was held in special high esteem, the image of an asparagus was even applied to monuments. Residents of Ancient Rome grew up an asparagus on the personal plots.

The asparagus can be white and green. The white asparagus is especially popular in Germany. It has soft escapes and more gentle taste. The number of calories in an asparagus of white color are more, than in green because of higher content of sugar. That the plant became white, its escapes and the socket are completely hilled the soil. Escapes of an asparagus without sunshine do not make photosynthesis. Thanks to quite low caloric content the asparagus has high dietary value.

Structure, advantage and caloric content of an asparagus

At the low caloric content an asparagus – an excellent source of minerals, vitamins, carbohydrates, proteins and other useful components. The structure of its shoots and roots includes group B vitamins, vitamins A, K and E. V a plant manganese, folic acid, potassium, copper, carotene, coumarin, Riboflavinum, food cellulose and other useful connections contains. Asparagus caloric content much less, than at other vegetables. Low caloric content of an asparagus (30 kcal on hundred grams of draws) is explained by the fact that it for 93% consists of water. In it there is practically no fat, carbohydrates – 4,5%, protein – 1,9%.

Despite the fact that how many calories the asparagus, in this plant contains enough useful carbohydrates. So, this product can give a necessary charge of energy to a human body for the whole day.

As coumarins are a part of an asparagus and, considering how many calories in an asparagus, are especially useful to use it at cardiovascular diseases. Coumarins, as we know, regulate coagulability of blood. They prevent formation of blood clots in vessels. Well influence vessels and heart potassium which also contains in a product in a significant amount. Karotina plants help to warn oncological diseases and to improve sight. Asparagus saponins at hit in a stomach irritate its mucous, and it leads to strengthening of function of all glands. The asparagus well influences a condition of kidneys, a liver, an urinogenital and nervous system. At the regular use this product considerably facilitates a state at bronchopulmonary diseases.

Thanks to low caloric content the asparagus perfectly resembles for dietary food. Nutritious properties of a product are high therefore it is very useful to include it in a diet after serious illnesses, operations, and also during pregnancy. At a combination to other products the asparagus does not lose the curative properties.

Asparagus in food

The fresh-gathered asparagus has the greatest nutritional value and fine tastes. It is accepted to eat draws of this plant. Optimum terms of its removal from a bed – May-June. By the number of calories the asparagus in a freshly frozen look does not differ from a fresh product. The preserved, frozen asparagus has many useful properties though it is not so nutritious and tasty.

Ways of preparation of this product are various. Asparagus caloric content directly depends on a way of preparation. It is steamed, fried on a grill or in oil, boiled. Some use a plant in the raw that allows to receive in full all available microelements and vitamins. At heat treatment the number of calories in an asparagus increases, and the quantity of useful components decreases. The plant can be used as a garnish or a main course, it is added to various sauces, soups, salads.

Useful properties and caloric content of an asparagus in Korean

Asparagus in Korean (a yucca, to a fuchzh, a soy asparagus) – a soy semi-finished product, a popular dish of ethnic Chinese cuisine. In Russia this product is called still the Chinese fern. The soy asparagus considerably surpasses a true asparagus in caloric content. It is made of soy milk. At boiling on the surface of milk the film (fup) is formed. The film when drying gets the extended form. The received product is also called an asparagus in Korean. At the small caloric content the asparagus in Korean represents a proteinaceous concentrate which contains irreplaceable amino acids.

As the caloric content of a soy asparagus makes about 234 kcal on hundred grams of a ready-made product, it can be included in a vegetarian and lenten menu to compensate deficit of protein.

The use of a soy asparagus is useful for prevention of oncological and cardiovascular diseases.

Though the caloric content of a soy asparagus low, it it is desirable to use in moderate quantities. As soy contains phytoestrogen, at the daily use of this product the risk of development of diseases of a thyroid gland in women increases.

Recipe of preparation of an asparagus in Korean

Preparation of an asparagus in Korean requires hundred grams of a dry soy asparagus, one small garlic glove, a small amount of soy sauce and vegetable oil, it is a little seasoning and pertsevy sauce.

The dry asparagus (soy semi-finished product) should be filled in with boiled water and to allow to infuse about an hour. At the same time on the warmed frying pan to fry the onions cut by half rings in vegetable oil. There to add pepper sauce, the crushed garlic, one tablespoon of soy sauce, carefully to fry everything.

Then to add all ingredients to an asparagus, in advance having filtered a product from water. After that to add seasoning and to allow a dish to cool down.

Thanks to small caloric content the asparagus in Korean can be used in dietary food. Fresh garlic reduces cholesterol level, reduces arterial pressure, increases immunity. Onions as a part of a soy asparagus reduce hypostases, stimulate appetite, stimulate a peristaltics.