Introduction:
White asparagus is harvested before the shoot reaches the surface of the soil. Once exposed to light, it turns green and is known as green asparagus. White asparagus is milder than green asparagus with its strong aromatic, somewhat nutty flavour.
Use/Preparation:
Asparagus can be boiled, steamed, fried, deep-fried, cooked in the oven, served with rice and pasta dishes or added to salads.
Health:
Asparagus contains important minerals such as potassium, zinc, iron and folic acid as well as vitamins A and C. With a water content of 93.5%, it is one of the most water-rich vegetables. It has a dehydrating and diuretic effect and stimulates kidney activity.
Alternatives:
Broccoli has a similar taste and nutritional profile to asparagus. Artichokes, celery, courgette or aubergine can also serve as a vegetable side dish. Black salsify is also often used as a substitute.
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|
Average nutritional values raw |
per 100 g |
|---|---|
| Energy (kcal/kJ) | 20/85 |
| Fat | 0,1 g |
| Healthy fatty acids | 0,04 g |
| Carbohydrates | 3,9 g |
| Sugar | 1,9 g |
| Protein | 2,2 g |
| Salt | 0 g |
