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Useful properties of asparagus

Types of Asparagus
To date, several hundred are grownKinds of asparagus, each of which is valuable and tasty in its own way. The most common type of asparagus is Asparagus officinalis. In agriculture white and green asparagus is cultivated. White is softer and more delicate, it contains more sugars in the composition, however it grows underground, and therefore it contains fewer vitamins. Green asparagus has a more pronounced taste and an increased content of vitamins and antioxidants, including folic acid.

Food composition of asparagus
Asparagus is an exceptionally low-calorie vegetable,About 22 kcal per 100 g. This is a wonderful dietary product that saturates the body with numerous minerals and vitamins. Asparagus is easy to digest, and thanks to its high fiber content, it provides a long feeling of satiation. As part of the asparagus in large quantities, there are vitamins B, A, E and C, minerals: calcium, magnesium, potassium, iron, phosphorus, copper, zinc, as well as saponins and aspartic acid involved in protein synthesis.

Nutritional value of asparagus: proteins - 2.4 g, fats - 0.1 g, carbohydrates - 4.1 g and about 2 g of fiber in 100 g of boiled asparagus.

The effect of asparagus on the body
It is difficult to name the organs and systems of the body,Which did not have a beneficial effect on the regular use of asparagus. Normalization of the nervous system, liver and kidneys, healing of the bronchi and lungs, cleansing the body of toxins. Complexly acting, vitamins and trace elements contained in asparagus, strengthen the bone and connective tissues, improve the work of the heart and the organs of hematopoiesis, promote the fastest healing of wounds.

Asparagus contains a significant amountAspartic acid, which is a natural diuretic. Potassium salts in combination with aspartic acid facilitate the state of infections and inflammatory diseases of the urinary tract.

Asparagus is a product rich in fiber, whichStimulates and regulates digestion, reduces gas production and normalizes the intestinal microflora, tones the muscles of the gastrointestinal tract, improves metabolic processes.

Saponins in the composition of asparagus have a beneficial effect onFat metabolism, reduce the level of cholesterol in the blood, free the bronchi from sputum, acting as a natural bronchodilator. Carotene protects the body from the development of cancer cells and restores sight. Kumarin strengthens blood vessels, normalizes coagulability of blood and has a beneficial effect on the cardiovascular system as a whole.

Asparagus - the leader in the content of folic acidAmong other vegetables. A serving of 200 grams will cover 80% of the body's needs for this vitamin. Pregnant women and those who only plan pregnancy, it is recommended to include asparagus in the menu to promote the proper development of the child and reduce the risk of congenital pathologies. Also, folic acid helps in the fight against chronic fatigue syndrome and heart problems, so that asparagus can be safely recommended to urban residents who are constantly experiencing stress.

In a significant amount are contained in the asparagus antioxidants, protecting the body from premature aging and development of cancer.

Asparagus is certainly useful. However, not all people can consume it in unlimited quantities. For example, it can not be eaten with exacerbation of diseases of the gastrointestinal tract, since saponin causes irritation of the gastric mucosa. Asparagus is not recommended for rheumatism, cystitis and prostatitis. There are also cases of individual food intolerance to this vegetable.

How to cook asparagus
To preserve all nutritional and healingProperties, asparagus must be properly cooked. It is best to boil it for a couple of 10 minutes, this method will save a maximum of vitamins and allow you to enjoy the exquisite taste of this vegetable. You can also lower the asparagus in boiling water for 5-8 minutes, and then abruptly cool under a stream of cold water, the color of the asparagus will remain bright green, and it will crunch nicely. Serve boiled asparagus with creamy or egg sauces.
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