History
The origin of the asparagus is uncertain. However, some believe its cultivation began more than 2000 years ago in the eastern Mediterranean region. Ancient Greeks and Romans believed that asparagus had some healing effect in particular for toothaches and bee stings. Later the American Indians dried the vegetable to use for medical purposes. Louis XIV, among many other historic characters, had his own greenhouse in which he grew the delicious asparagus. Primary production of asparagus in the United States is in California. However, the first growth of asparagus in the United States occurred in New England.
Asparagus Facts
Asparagus belongs to the lily family together with onions, leeks, and garlic. Its name comes from Greek and means "sprout" or "shoot". Asparagus exists in three different colors; green, white, and purple. The green and most common type is slightly sweet in flavor with a tender and crisp texture. It is grown in sunlight where photosynthesis makes its color green. The white asparagus is considered a delicacy in Europe. It costs almost twice that of green asparagus due to its limited supply. White asparagus is grown in the dark, thus requires specific procedure to yield its white color. Purple asparagus is deeply fruity flavored with 20% more sugar than the green and its purple color is due to an anthrocyanin pigment.
Nutrition Facts
Asparagus has many health beneficial properties. It has a positive effect on the kidneys, liver, and bowel by functioning as a natural diuretic and laxative. Therefore, the vegetable is helpful in reducing constipation, bowel disorders, and symptoms of diabetes. The vegetable contains glutathione, which is an antioxidant, and is believed to prevent some forms of cancer. Asparagus is rich in vitamin A, C, and E, and does contain folate and dietary fiber. The vegetable is free from fat and cholesterol.
Serving size: 5.3 oz (about 5 spears); Calories 20 kcal; Protein 3 g; Carbohydrate 3 g; Fat 0 g; Cholesterol 0 mg; Sodium 5 mg; Vitamin A 8 % of US-RDA; Vitamin C 20 % of US-RDA; Thiamin 15 % of US-RDA; Riboflavin 6 % of US-RDA; Niacin 6 % of US-RDA; Calcium 2% of US-RDA; Potassium 400 mg; Dietary Fiber 3 g; Vitamin B6 10 % of US-RDA; Folate 60 % of US-RDA