Asparagus

Asparagus

Since ancient times, asparagus was considered a luxury and praised for its delicate flavour and diuretic properties by different famous historical figures, such as Julius Caesar, Louis XIV and Thomas Jefferson. Asparagus is usually in green, while it can also be white due to the process of etiolation. White asparagus stalk is mounded with dirt to deprive its intake of light, so it
cannot produce chlorophyll. As a result, the stalk is white. White asparagus is considered to be slightly milder in flavor and a bit tenderer than green asparagus. Only fresh young asparagus stalks are commonly eaten; older and thicker stalks are woody, and their flavor is lost.

Nutritional Facts

Asparagus is a good source of potassium, Vitamin C, Vitamin A, dietary fiber and folacin. It is low in calories and carbohydrates. One-half cup of cooked asparagus contains 24 calories. Its fiber helps to clean our gastrointestinal tract and gets rid of the excess water.

Reference

Ontario Ministry of Agriculture. (2010) Food Fact. Retrieved from http://
www.foodland.gov.on.ca/english/vegetables/asparagus/index.html