It’s an excellent source of the B vitamin folate. A serving of six cooked fresh asparagus spears contains 1 gram dietary fiber, 490 IU vitamin A, 10 mg vitamin C and 131 mcg folate. Besides, it’s also low in sodium, fat and practically no cholesterol.
Canned asparagus may have less than half of the nutrients found in freshly cooked spears. As such it’s encouraged to take asparagus when it’s fresh.
Search for bright green stalks when buying asparagus. The tips should be purplish and tightly closed and the stalks should be firm. Asparagus is in season from March through August. When storing, keep it fresh in the fridge.
To keep it as crisp as possible, wrap it in a moist paper towel and then put the whole package into a plastic bag. Keeping asparagus cool helps to hold onto its own raccoon removal cost . At 32 degrees F, vitamin will keep 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 folic acid in three days and 50 percent of the vitamin C in one day.
The adverse effects associated with asparagus is that after eating, we will excrete the sulfur compound methyl mercaptan, a smelly waste product, in our urine. Eating asparagus may also interfere with the efficacy of anticoagulants whose occupation is 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 you can bend the stalk and snap it right at the line where the green begins to turn white. If the skin is extremely thick, peel it, but save the parings for soup stock.
What happens when we cook asparagus? Chlorophyll, the pigment that makes green vegetables green, is sensitive to acids. Because of this, cooked asparagus is olive-drab. We can prevent this chemical reaction by cooking the asparagus so fast that there’s no time for the chlorophyll to react with acids, or by cooking it in a great deal of water that will dilute the acids, or by leaving the lid off the pot so that the volatile acids may float off into the atmosphere.
Cooking also changes the texture of asparagus. Water escapes from its cells and they collapse. Adding salt to the cooking liquid slows the loss of moisture.