ASPARAGUS
January 10th, 2012 → 1:05 am @ Shanti
“Vitamins and minerals in fresh food”
ASPARAGUS
The asparagus has been around for centuries and was first cultivated around the Mediterranean. Today they are grown all around the world and the way they grow them is in mounds, usually in rows, and the vegetable cut as soon as it shows its head above the soil in the mound. These are the yellow asparagus you see. The green ones, more popular these days, are allowed to grow above the soil and the sun turns them green. The taste is almost the same, but I prefer the yellow ones. They seem to be naturally sweeter. Beautifully served with some butter sauce and mashed, hard boiled egg, they are a magnificent snack, especially as they are low in calories and high in dietary fibre. Alright, a little butter added won’t kill you, as long as it is butter and not margarine.
Vitamins: K, A, B3, B5, E, C, B6, B9, B2, B1, all high.
Minerals: Copper, Iron, Phosphorous, Manganese, Calcium, Potassium, Zinc.
Eat them as fresh as possible, because they deteriorate very quickly once picked. A nice plant to grow and the stems are favoured by florists for flower decorations, the very fine ferny leaves.
