Analyzing the nutritional information of asparagus you will find that it has a beneficial effect on the body. 4 pieces of this plant contain only 13 calories, no fat, cholesterol and only 8 mg of sodium. Asparagus has the property of burning fat, due to the fiber it contains, fibers that force the body to burn more calories to process these 4 small pieces of asparagus. With a very low sugar content and only 1 g of protein, there is no reason not to take advantage of the nutritional qualities of asparagus. Asparagus contains a lot of vitamins, including vitamins A, E, K, and B6, in relatively large quantities. Just a few pieces of asparagus contain 22% of the recommended daily value of folic acid, which is responsible for maintaining health. This plant contains smaller or larger amounts of essential minerals, which include calcium, iron, potassium, copper, manganese and selenium. Although asparagus is practically free of fats, it contains significant amounts of omega-3 fatty acids.
There are many reasons to eat asparagus. - Antioxidants - Glutathione found in asparagus, contains 3 amino acids, combined in a single molecule, which serves as a powerful anti-oxidant in your body. Along with antioxidants vitamin C, vitamin A (beta-carotene), zinc, manganese and selenium, asparagus glutathione fights free radicals that cause aging and cell damage. Cancer - It is well known that chronic inflammation and oxidation of cells can increase the risk of cancer. With its anti-inflammatory and antioxidant properties, asparagus is a perfect fighter against bladder, breast, colon, lung, prostate, ovarian, etc. cancer. Heart Health - Folic acid, a B vitamin complex, is essential for a healthy cardiovascular system and is found in abundance in asparagus. First, folic acid is involved in a biochemical event called the methylation cycle, which allows the correct transcription of DNA, the conversion of norepinephrine into adrenaline and serotonin into melatonin. Second, folic acid regulates the amino acid homocysteine, which at high levels can be a strong risk factor in the development of heart disease. And finally, B vitamins such as choline, biotin, and pantothenic acid balance blood sugar levels by properly metabolizing sugars and starches. Take full advantage of asparagus through the correct methods of buying and cooking. Tip 1 If you are going to eat asparagus in a day or two, keep it in the vegetable drawer in the refrigerator. For more than that, store the asparagus in the refrigerator, in a bowl of water, and then cover it with a paper towel. Tip 2 The asparagus has a natural breaking point between the bottom which is woody and the middle delicate - break each stem by hand and find out where this breaking point is. If the stem is too thick, peel it with a vegetable peeler. Tip 3 Thick stalks are more fragrant, but thin ones do not need to be peeled, so choose asparagus according to your tastes. Whatever you choose, the cut edge should always be moist. How to cook it? Heat a large saute pan over medium-high heat with olive oil and butter. Add the asparagus and coat in the cooking fat. Cover and cook until the asparagus are bright green and crisp, 3 minutes. Remove cover and turn heat to high. Season with salt and pepper.
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