Asparagus

Asparagus, Display, Grocery, Food

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.
The most nutritious way to serve asparagus is by serving it fresh, boiled and drained. Canned asparagus may have less than half the nutrients found in freshly cooked spears. As such it is encouraged to take asparagus when it’s fresh.
Look 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 refrigerator.
To maintain it as crisp as possible, wrap it in a damp paper towel and then put the whole package into a plastic bag. Keeping asparagus cool helps it to hold onto its vitamins. At 32 degrees F, asparagus will retain 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 will excrete the sulfur compound methyl mercaptan, a smelly waste product, in our pee. Eating asparagus can also interfere with the effectiveness of anticoagulants whose job 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 part of the new green asparagus stalk is woody and tasteless, so you can bend the stalk and snap it right in the point where the green begins to turn white. If the skin is very thick, peel it, but save the parings for soup stock.
What happens when we cook asparagus? Chlorophyll, the pigment which makes green vegetables green, is sensitive to acids. When we heat asparagus, its chlorophyll will react chemically 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 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 the volatile acids can 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.

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