Asparagus

Appetite, Asparagus, Calories, Catering

Asparagus has some dietary fiber, vitamin A, and vitamin C. It’s an excellent source of the B vitamin folate. A serving of six cooked fresh asparagus spears has 1 gram dietary fiber, 490 IU vitamin A, 10 mg vitamin C and 131 mcg folate. Besides, it is also low in fat, sodium and practically no cholesterol.

Canned asparagus may have less than half the nutrients found in freshly cooked spears. As such it’s encouraged to take asparagus when it is fresh.

Search for bright green stalks when purchasing asparagus. The tips should be purplish and tightly closed and the stalks should be firm. Always avoid wilted stalks and asparagus whose buds have opened. When storing, keep it fresh in the refrigerator.

To keep it as crisp as possible, wrap it in a moist paper towel and then put the entire package into a plastic bag. Keeping asparagus cool helps it to hold onto its vitamins. At 32 degrees F, vitamin will retain all its folic acid for at least two weeks and nearly 90 percent of its vitamin C for up to five days. At room temperature, it would lose up to 75 percent of its Animal Removal in 3 days and 50 percent of the vitamin C in one day.

The negative effects associated with asparagus is that after eating, we’ll excrete the sulfur compound methyl mercaptan, a smelly waste product, in our pee. Eating asparagus may also interfere with the effectiveness of anticoagulants whose job will be to thin blood and dissolve clots because asparagus is high in Vitamin K, a vitamin produced naturally by bacteria in our intestines, an adequate supply of which enables blood to clot normally.

The white part of the new green asparagus stalk is woody and tasteless, so it is possible to bend the stalk and snap it right in the line where the green starts to turn white. If the skin is extremely thick, peel it, but save the parings for soup stock.

Chlorophyll, the pigment that makes green vegetables green, is sensitive to acids. When we heat asparagus, its chlorophyll will react chemically with acids in the asparagus or in the cooking water to form pheophytin, which is brown. As a result, cooked asparagus is olive-drab. We can stop this chemical reaction by cooking the asparagus so fast that there’s no time for the chlorophyll to respond to acids, or by cooking it in lots of water which will dilute the acids, or by leaving the lid off the pot so the volatile acids may float off into the atmosphere.

Cooking also changes the feel of asparagus. Water escapes from its cells and they collapse.

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