Asparagus is native to the Mediterranean.
Asparagus has a long history. /kloc-entered China at the end of 0/9, mainly divided into three types: white, green and purple, and it has the title of "the king of vegetables" in Europe.
Nutritional efficacy: clearing away heat and toxic materials, reducing blood fat and weight, and preventing and treating cancer.
Heat: 20/ kcal per 100 grams. Cold storage: 3/day.
Cooking method: When cooking, you can remove the old skin from the roots and blanch for 2-3 minutes. Asparagus comes in many colors.
Rich in nutrition, with various methods, it can be fried, roasted and made into soup.
Suitable match: eggs, shrimp, pork, mushrooms; Avoid food: mutton-causes diarrhea, zucchini-reduces nutrition.
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Nutritional value of asparagus
Asparagus is nutritious, rich in amino acids, vitamins, minerals, folic acid, selenium, iron, zinc and other nutrients; Its selenium content is similar to that of selenium-enriched mushrooms, and even comparable to that of marine fish and shrimp, which helps to prevent cancer! Contains antioxidants, which can help the human body delay aging!
Asparagus contains dietary fiber, which helps to promote intestinal and renal peristalsis, moisten intestines and relieve constipation, and contains B vitamins, which can resist fatigue and improve physical vitality. Asparagus is also a low-calorie and low-fat food, which is very suitable for weight loss and fitness.
Classic food about asparagus
There are three main colors of asparagus, namely white asparagus, green asparagus and purple asparagus: the latter two are all grown in the soil, and purple asparagus will turn green when cooked, while white asparagus is a bit special. When planting, it will be covered with soil and greenhouse to prevent sunlight from hindering the photosynthesis of asparagus to form chlorophyll, so white asparagus will taste fresher and sweeter than green asparagus, but its storage time will be shorter! Moreover, the labor intensity of planting is greater, which is also the reason why there are few white asparagus in the market.
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History and culture of asparagus
Asparagus originated in the Mediterranean region. Asparagus was found in the tombs of ancient Egypt 5000 years ago. Entered Europe before 2000. The ancient Greeks first ate it. Later, it was widely planted in Holland and other places from16th century and became one of the important ingredients in many European countries. /kloc-was introduced to America in the 0/7th century, and/kloc-entered China at the end of 0/9th century. China is now the country with the largest asparagus production in the world, and Cao Xian County is known as the hometown of asparagus in China.
In Europe, April to June is the asparagus season every year. In France and Germany, there will be asparagus festivals and various grand activities, such as chefs competing for asparagus cooked food. Experience in picking asparagus. Asparagus is also an important ingredient in western food. The chef will judge the grade according to the shape of asparagus. The longer the length, the whiter the color and the straighter the hardness, the higher the grade of asparagus will be!
Asparagus is also a perennial plant. Planting asparagus is more difficult and time-consuming than conventional vegetables such as tomatoes and cucumbers, but the advantage is that it can be harvested for a long time. As the saying goes, "plant for one year and eat for twenty years", the harvested asparagus will be much easier to make. Can be used for cooking, barbecue, soup or soup base, and the food is worth waiting for.