Nutrition facts and Nutritional information of Asparagus

Asparagus (Asparagus officinalis, спаржа, الهليون) is a seasonal green vegetable (a perennial flowering plant species) in the genus asparagaceae. Aside from its role in nutrition, asparagus is extremely popular all over the globe because it can be cooked quickly, taste delicious and fits well in various kitchens. Moreover, Asparagus develops a lovely and rich flavor when steamed, boiled, or roasted.

Nutritional values

Asparagus is an excellent source of folate, a key nutrient in pregnancy and a cofactor in the synthesis of heme (a component of hemoglobin, RBC) that is known to reduce the levels of homocysteine in blood and thus helps in preventing cardiovascular diseases.

Asparagus is a natural source of vitamins A, C, and K, as well as it is high in antioxidants that reduce the risk of cardiovascular and inflammatory diseases. Eating asparagus constantly promotes general health by preserving the internal homeostasis.

Additionally, asparagus contains inulin, a prebiotic essential for preserving and promoting a healthy intestinal tract.

How to eat it

Asparagus should be eaten fresh, and in a period of few hours after collecting it, as it loses much of its nutritional values and spoils quickly especially after chopping.

Chop an amount of asparagus, and fry with eggs for an easy breakfast.

Fry an amount of chopped asparagus in two teaspoons of olive oil, fry for 5 min, or as necessary until noticing that asparagus is getting tender, following add few drops of lemon over it and keep on fire for a couple of minutes, until it develops a brownish crust, add salt/pepper as per taste.

Verified by: Dr.Diab (June 27, 2017)

Citation: Dr.Diab. (June 27, 2017). Nutrition facts and Nutritional information of Asparagus. Medcoi Journal of Medicine, 4(2). urn:medcoi:article18242.