It’s an outstanding 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 while purchasing asparagus. The tips should be purplish and tightly closed and the stalks ought to be firm. 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 entire package into a plastic bag. Keeping asparagus cool helps to hold onto its own vitamins. At 32 degrees F, asparagus will keep all its folic acid for at least 2 weeks and almost 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 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 can 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, a decent source of that enables blood to clot normally.
The white portion of the new green asparagus stem is woody and tasteless, so it is possible to bend the stalk and snap it right in the point 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 which makes green vegetables green, is sensitive to acids. When we heat asparagus, its chlorophyll will react with acids in the asparagus or in the cooking water to form pheophytin, which is brown. Because of this, 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 a great deal of water that will dilute the acids, or by leaving the lid off the pot so the volatile acids may float into the atmosphere.
Cooking also changes the feel of asparagus. Water flows out of its cells and they fall. Adding salt to the cooking liquid slows the loss of moisture.