Asparagus

Asparagus – the plant relating an asparagus family to family. Plants of this sort about 100 types are known and they grow worldwide, preferring an arid climate. Not all are considered as edible types of an asparagus. Among those which are good in food also distinguish various kinds of a plant depending on color of its escapes: green, white and violet types. At the same time coloring indicates maturity degree. It is considered that the most gentle and soft taste at a white asparagus. If the plant of such color a long time is in the sun, then its color will change on green or violet. At the same time taste of two last kinds of vegetable differs from a white asparagus in presence of a scarcely noticeable slightly bitter taste.

Cultivated plant the asparagus became many thousands years ago, and already then its tastes were estimated by right by governors and kings. In our country the asparagus began to gain popularity only in the 18th century, however only wealthy persons delighted with tenderness and juiciness of escapes of this vegetable at that time could afford it.

Structure and caloric content of an asparagus

In addition to bright tastes the asparagus has the whole set of useful properties. A number of vitamins and microelements is its part: vitamins C, B1, PP, B2, provitamin A, and also calcium, copper, selenium, manganese, potassium and iron. Escapes of this plant contain mineral and nitrogenous substances and important amino acids, one of which is asparagine. Allocated in 1806 from asparagus juice, asparagine belongs to the elements necessary for normal functioning of a nervous system.

Caloric content of an asparagus does not exceed 20 Kcal on 100 гр. This plant is considered one of the most low-calorie while the amount of useful substances in it abounds.

Useful properties of an asparagus

In some countries the asparagus is considered a medical plant, which is not surprising. The advantage of an asparagus at fight against the hypostases caused by disturbances in cardiac performance and/or kidneys is widely known. Also this vegetable promotes lowering of blood pressure and expansion of blood vessels, possesses diuretic action and increases activity of a muscle of heart.

Thanks to the content of phenolic connections the asparagus increases elasticity and durability of walls of blood vessels.

According to some sources the advantage of an asparagus for men is very high: first, it promotes strengthening of a potentiality, secondly (in a combination to beet, carrot and cucumber juice) is fine medicine at a prostate inflammation. This vegetable will be useful to women as "means for appearance": for this purpose it is necessary to eat a tablespoon of small chopped asparagus mixed up with parsley and fennel on an empty stomach.

Ability of an asparagus to split oxalic acid in muscles and kidneys does it irreplaceable at treatment neuritis, rheumatism and other diseases which reason – excess of urea.

Harm of an asparagus

The asparagus can do harm only in case of individual intolerance of those substances that contain in it. With care persons are recommended to use it with digestive tract diseases in the period of their aggravation as the plant irritates mucous a stomach. It is recommended to exclude an asparagus from a diet and at prostatitis, cystitis and rheumatism.

Storage and preparation of an asparagus

The asparagus is recommended to be used fresh when in it the content of useful substances as much as possible. So, so useful asparagine in the course of cooking and conservation collapses. Long storage also does not do well to an asparagus. It is recommended to put escape in glass with water which needs to be changed periodically, and to update a cut of a plant. It is necessary to store a plant in the refrigerator, having covered with a film.

In addition to the use in the raw the asparagus is used as a garnish, added to soups.

If the plant is fresher, it does not need special processing. It is enough to rinse a plant and to remove an upper fibrous layer. It is necessary to cook the escapes of an asparagus connected in a bunch no more than 10 minutes (according to other data – no more than 5), considering that the bottom of stalks cooks slightly longer than tops. In order that the asparagus was welded evenly, it is recommended to cook it in a narrow pan, having arranged bunches of plants vertically. After cooking vegetable should be lowered in cold water that all vitamins remained, and color remained so bright.