Asparagus Facts
Some Asparagus Facts You Should Know
Asparagus is a natural diuretic and a birth defect fighter!
• Asparagus grows as a native species of plant in Europe, west Asia and North Africa. It has been used for many hundreds of years both as a medicine and as a vegetable. It has pronounced diuretic properties, and was grown by the ancient Romans, Greeks and Egyptians.
• Asparagus, facts say, grows in green fleshy spears that are tender and succulent. They have been considered since ancient times to be a delicacy. Asparagus arrives in the early part of spring, and the growing season extends into July in the east and Midwest United States.
• Asparagus is actually related to the lily, and the spears that we find in stores to buy are actually shoots. When asparagus is planted originally, it can take up to three years to produce enough crowns to make it edible, but after that time, they can continue producing spears for twenty years.
• One cup of boiled asparagus has only forty-three calories, and contains almost 115% of your RDA of Vitamin K. It's also blessed with Vitamins C and A, folate, tryptophan and fiber, among other vitamins and minerals.
• The folate in asparagus, facts confirm, works to help you build a healthy cardiovascular system. It has been estimated that if everyone in the U.S. consumed 400 mcg's of folate in a day, it would reduce the total number of heart attacks suffered here by 10%. One serving of asparagus gives you over 60% of your daily recommended allowance of folate.
• Asparagus, facts state, is also a good source of potassium, and it's very low in sodium. These levels give asparagus a strong diuretic effect. Asparagus has also been used to help in treating swelling, which accompany diseases like rheumatism and arthritis. It is believed that it can also be effective for water retention related to PMS.
• A unique type of carbohydrate is found in asparagus, facts confirm. It's called inulin, and it is something we don't digest, but the “friendly” bacteria in our large intestine do digest it. The friendly bacteria multiply when there are sources of food for them, like inulin, and this leaves less room for “unfriendly” bacteria in your intestines.
• Eat lots of asparagus if you're pregnant or planning to become pregnant. One cup of asparagus has large amounts of folate in it, which is necessary for proper cell division, and in the synthesis of DNA. Lack of folate during pregnancy is linked with some birth defects, including spina bifida.
A few serving ideas to add asparagus to your daily diet:
• Make a wonderful and refreshing salad by combining steamed asparagus with a light and lemon vinaigrette dressing.
• Roast other vegetables like beets, mushrooms and squash with roasted asparagus, to make great hors d'oeuvre.
• Toss asparagus with some freshly-cooked pasta, and add pasta spices and olive oil.