The nutritional value of asparagus and how to eat asparagus

　　Basic introduction to asparagus

　　Asparagus is native to the east coast of the Mediterranean and Asia Minor. It was introduced to China in the early 20th century and is now cultivated in various countries around the world, with the United States having the most. Cao County, Heze City, Shandong Province, my country, is known as the "Hometown of Asparagus" and holds a grand Asparagus Festival every spring.

　　Asparagus belongs to the Liliaceae family and is a perennial plant. The tender stems of asparagus are rich in protein, vitamins, minerals and trace elements needed by the human body. In addition, asparagus contains unique asparagine and a variety of steroidal saponins. Therefore, the edible part of asparagus is the stem, which is pulled out from the underground stem in spring. The stem is tender and plump, with round top buds and tight scales. Those harvested before they are unearthed are white and tender, which is called white asparagus; the young stems turn green when exposed to light, which is called green asparagus. White asparagus is often canned, while green asparagus is eaten fresh. It has a fresh texture, delicious flavor, and is tender and delicious. Cut into thin slices during cooking and can be stir-fried, boiled, stewed or served cold.

　　The young stems of asparagus are shaped like reed buds and bamboo shoots, so many people in China are accustomed to calling asparagus asparagus. Asparagus branches and leaves are shaped like whiskers, so it is also known as "asparagus", "pig tail", "ant pole" and "wolf tail root".

　　Asparagus is known as the "King of Vegetables" because it contains more amino acids, proteins and vitamins than ordinary fruits and vegetables, especially asparagine and trace elements such as selenium, molybdenum, chromium and manganese. They have the effect of regulating body metabolism and improving body immunity. They have strong inhibitory and pharmacological effects on the prevention and treatment of hypertension, heart disease, leukemia, blood cancer, edema, cystitis, etc. Therefore, long-term consumption of asparagus is beneficial to the spleen and stomach and has many benefits for the human body. disease It has a very good therapeutic effect.

　　Nutritional value of asparagus

　　Asparagus is eaten with its tender stems. It can be seen that the nutrition of asparagus is mainly concentrated in the stems. The stems are fresh and tender in texture, delicious in flavor, tender and delicious, which can stimulate appetite and help digestion.

　　According to modern nutritional analysis, asparagus tender stems are rich in protein, vitamins, minerals and trace elements needed by the human body such as selenium, molybdenum, magnesium, manganese, etc. In addition, they also contain a large amount of non-protein nitrogenous substances with asparagine as the main body and asparagine unique to asparagus, as well as a variety of steroidal saponin substances. Its protein composition contains various essential amino acids for the human body. At the same time, the quality of multiple vitamins and trace elements contained in asparagus is better than that of ordinary vegetables.