Asparagus belongs to the same family as leek, onion and garlic. Despite their taste and nutritional qualities, they are still not particularly popular in the daily diet. Perhaps because they are regarded as an exquisite dish. Those who have not yet tasted asparagus are welcome to read it.
What is Asparagus actually?
There are three types of edible asparagus: white, green and violet. First of all, they are easily digestible and low in calories. 100 grams of asparagus is only 18 kcal. However, don’t let anyone be fooled by their low-calorie content because they are nevertheless very nutritious. They contain large amounts of protein – glutathione. It helps the liver to cleanse itself of toxins.
- It is rich in minerals such as potassium, zinc, selenium, phosphorus, iron and fibre
- Fibre improves the functioning of the digestive system
- They contain little sodium, so they can be consumed by people with hypertension
- They are a valuable source of vitamins C, K, A and B vitamins
Thanks to asparagine contained in asparagus, asparagus stimulates kidney function. They have mildly laxative and diuretic properties. They are therefore useful for urinary tract infections. When using a cleansing diet, it is recommended to drink water that has been left over after cooking the asparagus.
However, asparagus is not recommended for people suffering from urinary tract infections due to its purine content.
When eating asparagus
- we increase blood clotting
- we prevent the blood capillaries from breaking
- we improve the work of the heart
The shoots contain an extensive amount of antioxidants, which slow down the skin ageing process. Probably thanks to this property they are one of the favourite dishes of many Hollywood stars.
Asparagus in medicine
Folk medicine also benefited from the beneficial effects of asparagus. It was used to treat rheumatism, nerve inflammation, vision disorders and toothache. It was used as a tonic and sedative.
So there is no need to wonder – just run to the shop, buy your asparagus, enjoy its delicate taste and absorb its healthful power. They are easy to prepare, no need to peel, and they blend in with meat, fish and other vegetables.