The asparagus is a member of the lily family. His name comes from the Greek word meaning “shoot” or “sprout.” Нow widely cultivated throughout the world, this regal vegetable is believed to have originated 2,000 years ago in the eastern Mediterranean region, where it was prized for its unique texture and alleged medicinal and aphrodisiac qualities.
Asparagus can grow 10 inches in a 24-hour period, under ideal conditions. The most common types are green, but you may see two others in supermarkets and restaurants: white, which is more delicate and difficult to harvest, and purple, which is smaller and fruitier.
Asparagus is a good source of many nutrients, like folic acid, potassium, fiber, vitamin B6, vitamins A and vitamin c, and thiamine. Еxtensive research into asparagus nutrition has resulted in this funny-looking vegetable being ranked among the top fruits and vegetables for its ability to reduce the effect of cell-damaging free radicals.
Packed with antioxidant and anti-inflammatory properties, it’s well worth adding to your diet. Asparagus has been used as a medicinal vegetable for 2,500 years. Nutrients that are present in asparagus, carry with them many benefits which help your heart, digestion, bones and even cells.
Asparagus pairs nicely with a lot of alternative spring vegetables and flavors—think peas, garlic or new potatoes. One cup of cooked asparagus has 40 calories, 4 grams of protein, 4 grams of fiber and 404 milligrams of potassium.
Potassium is good for pressure and asparagus also contains asparagine, that helps improve blood flow and in turn, helps lower pressure.
Benefits from Asparagus
1. Contains anti-inflammatory and antioxidant properties
Antioxidants are compounds that help protect your cells from the harmful effects of free radicals and oxidative stress. Oxidative stress contributes to aging, chronic inflammation and lots of diseases, including cancer.
The antioxidant effects which come from anthocyanins, could help to your body with fighting damaging free radicals and also gives red, blue, and purple hues to fruit and vegetables.
In fact, increasing anthocyanin intake has been shown to reduce pressure and also the risk of heart attacks and heart disease. Consumption asparagus along with other fruits and vegetables will provide your body with a range of antioxidants to promote good health.
When preparing asparagus, try to not either overcook or undercook it. If you allow your vegetables to boil or sauté for too long, you will negate some nutritional benefits, because while cooking the veggie, it helps to activate their cancer-fighting potential. Overcooking asparagus might cause the vitamins to leach out into the water.
Asparagus, like other green vegetables, is high in antioxidants. These include various flavonoids and polyphenols, and also many vitamins like vitamin e, vitamin c, and glutathione. Asparagus is especially high in the flavonoids quercetin, isorhamnetin and kaempferol.
These substances are found to have blood pressure-lowering, anti-inflammatory, antiviral and anticancer effects in a number of human, test-tube and animal studies.
2. Asparagus is a brain booster
Another anti-aging property of this delicious spring veggie is that it should help our brains fight cognitive decline. Like leafy greens, asparagus delivers folate, that works with vitamin B12—found in fish, poultry, meat, and dairy—to help prevent cognitive impairment.
Older adults performed better on a test of response speed and mental flexibility because they are with healthy levels of folate and B12, this comes from one study from Tufts University (If you’re 50-plus, be sure you’re getting enough B12: your ability to absorb it decreases with age.)