Wednesday, August 8, 2012

K and C from Asparagus



A good source of vitamins K and C, potassium and folate, asparagus is a perennial with 20 edible varieties. A springtime favorite, it may help support heart health, healthy fluid balance and prevent birth defects. Asparagus is prized worldwide as a gourmet vegetable, yet it is easy to grow, fairly inexpensive to buy and simple to cook. Look for:
1.    Green asparagus - the most common variety.
2.    White asparagus - grown underground to inhibit its development of chlorophyll content, it has a more delicate flavor and texture.
3.    Purple asparagus - smaller than the green or white varieties, it has a fruitier flavor. Purple asparagus also provides benefits from phytonutrients called anthocyanins that give it its distinctive hue.
When selecting asparagus, look for stems that are thin and firm, with closed tips that are deep green or purple in color. When preparing to eat, an easy way to determine where to cut the ends of asparagus stems is to hold one stalk and snap it in two - wherever the break naturally occurs is your guideline for trimming the rest of the stalks.

source:
http://www.asparagus.org/

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Jayson Cabrera Gali
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