Whether green or white, asparagus are the young stems that grow from the asparagus tree. It is an elongated vegetable, characterized by an intense flavor, especially if they are wild, that is, those that are born in the wild. Likewise, their color depends on the way they are grown: if they are covered with soil and do not come into contact with sunlight, they will remain white and tender. However, if they are allowed to grow on the surface, they take on a greenish tone.
Although its origin is considered to be in modern-day Iraq, asparagus is a food completely integrated into our daily diet. Furthermore, thanks to greenhouse crops, they are available all year round, although the best time is in the months from April to May. Thus, when it comes to cooking them, they can be prepared grilled, scrambled with eggs or in stews.
Although it has a low energy content, asparagus contains a large amount of nutrients, especially the green ones. Furthermore, as it contains almost no fat, it is recommended for people who follow diets aimed at combating overweight.
Likewise, it is a food that contains fiber, which helps combat constipation and regulate intestinal transit. It is also a diuretic, making it convenient to eliminate toxins from our body.
Asparagus contains a large amount of antioxidants, which help delay the signs of cellular aging.
On the other hand, they are rich in vitamins C and E, although some of them are usually lost in cooking. These reinforce the proper functioning of our body’s immune system and act against the action of free radicals.
Calories: 18 kcal
Proteins: 2.7 g
Fat: 0.1
Carbohydrates: 1.1 g
Fiber: 1.5 g
Calcium: 22 mg
Hierro: 1,1 mg
Potassium: 207 mg
Phosphorus: 59 mg
