Us on Asparagus? Our Best Tips!
Whether white, purple or green: Learn how to spot quality and freshness of the vegetables, everything thats inside and how you store asparagus is best and prepare.
Fine vegetables white asparagus
Not forget to St. John. Eat asparagus seven week’s This proverb points out that the asparagus season has started. In laborious hand work stand harvesters white sprouts, which then end up in restaurants or at home on the plate. After Midsummer, ie 24 June is traditionally the time over asparagus. Then the plants recover until next spring.
White, green or purple?
The typical German asparagus is white, the tips sometimes wear purple trains. There are also green asparagus. Appear in the slender rods which color depends on sunlight. Hide the sprouts entirely created by the earthworks remain, they nobly pale. Protrude from the tops of the earth color, they are purple. Green asparagus grows above ground and allowed to sunbathe. He is the green pigment chlorophyll.
White asparagus tastes very mild, violet a little stronger. The green version features a hearty, spicy flavor. Bitter, however, the rods should not be. Then they cut off the asparagus harvesters are too close to the root. Have you caught bitter asparagus, you should cut off the lower ends generous.
Who is on the stand asparagus, must consider to what quality he would like to acquire. Class is white asparagus, if, after the marketing standard of European Union, the criteria for “extra class” meets. This requires the bar, among other things be practically straight, a “waist” of at least twelve millimeters have closed and have brains. Growing asparagus is not accurate, but is slightly bent, he slips in “Class I”. Krummere shoots bear, whose head is slightly open, the greenish bodies and can also be slightly woody belong to the cheaper “Class II”.
What’s inside the asparagus?
Primarily water. In addition, the delicacy scores with a high vitamin content. Through a portion of white asparagus (about 500 grams) to cover their daily requirement of vitamin C and E to about 80 percent. Also, folic acid, other B vitamins and the minerals potassium, are found abundantly. Asparagus contains more vitamin C than the light version. The delicate flavor provides the aspartic acid, which also stimulates the kidneys.
Who among the “aspartic acid decomposers” heard metabolized the acid in the body using a special enzyme in sulfur-containing compounds. Because of these degradation products smell of urine after an asparagus dish often somewhat peculiar. Supposedly, every second person owns this enzyme.
In the gourmet vegetables also put purines. These substances from the body to uric acid builds and separates them from the kidney back. If the uric acid concentration is too high, can form crystals that deposit in joints, for example. People who have gout may therefore may provoke an attack of gout. So, talk with the doctor on how much asparagus you can eat.
Functioning of the kidneys can only be limited to the diuretic effect of asparagus negatively affect the body. Clarify in this case as a precaution with the doctor, whether you are allowed to treat a portion of asparagus. This also applies if you are prone to kidney stones.
How long does asparagus?
The best way to enjoy it fresh. Wrapped in a damp cloth, you can keep asparagus but also two to three days in the refrigerator. Would you like to do without even in winter on this delicacy, you can freeze the sprouts. Wash and peel it off the asparagus, trim the ends, then he can rough in the freezer. To prepare the asparagus be frozen in hot water and just boil. The rods ust do not thaw before.
An ideal vegetable for weight loss
Tip: Asparagus can you eat with a clear conscience, if you want to remove. 100 grams contains only 20 calories. Per serving (500 grams) you come to us only about 100 calories. Remember, however, does not provide the calories, the hollandaise sauce or butter sauce!