Health Benefits of Asparagus
Supports in Digestion: Asparagus contains significant amounts of inulin, a unique type of carbohydrate called prebiotic, that help to promote the growth of healthy bacteria like Lactobacilli and Bifidobacteria. The fiber content in asparagus is also beneficial to the digestive tract.
Good for your Heart: The nutrient content in asparagus play an important role in keeping the heart healthy. Asparagus is rich in complex B-vitamin and fiber that can help lower the risk of heart diseases, high blood pressure and stroke.
Fights Cancer: The antioxidant and anti-inflammatory compounds present in asparagus can alter metabolic activity in the bodys cell and ultimately help prevent them from becoming cancerous. A research found that the combination of amino acid with folate and vitamin B6 in asparagus has been shown to have cancer-fighting properties.
Prevents Diabetes: A number of studies have found that eating asparagus may help to control type 2 diabetes. It is useful for improving insulin secretion, and therefore helps to lower the risk from type 2 diabetes.
Rich in Antioxidants and Anti - Inflammatory Properties: Asparagus contain high amount of antioxidants that can help remove toxins from the body. It also helps slow the aging process and keeps your skin looking young and healthy. The anti-inflammatory properties in asparagus such Vitamin C, Vitamin E and beta-carotene are very powerful and aid in reducing the risk of heart problems and type 2 diabetes.
Great source of Folic Acid: Asparagus is a rich source of folate or folic acid, which helps to prevent nervous system defects in babies.
Recipe: Lemony Asparagus Pasta
4 ounces whole- wheat pasta
1/2 bunch asparagus, trimmed and cut into pieces
Ύ cup milk
2 teaspoons flour
1/8 teaspoon salt
Ό teaspoon ground pepper
1 teaspoon olive oil
2 tablespoon minced garlic
1 teaspoon lemon zest
1 teaspoon lemon juice
½ cup freshly parmesan cheese.
Boil water in a large saucepan and cook the pasta for 5-6 minutes.
Add asparagus to the boiling water, stir well until the pasta and asparagus are just tender.
In a medium bowl whisk the milk, mustard, flour, salt and pepper.
Heat oil in a small saucepan over a medium heat, add garlic and stir well until it turn lightly browned.
Add the milk mixture and cook until thickened for 1-2 minutes.
Add lemon juice and zest to it.
Add the mixture in the cooked pasta and stir well over medium heat. Still until the mixture is thick and creamy.
Serve hot pasta topped with parmesan cheese.
Asparagus, cooked, boiled, drained, with salt
|Calcium, Ca||23 mg||2.3 %|
|Copper, Cu||0.16 mg||8.25 %|
|Iron, Fe||0.91 mg||5.06 %|
|Magnesium, Mg||14 mg||3.5 %|
|Manganese, Mn||0.15 mg||7.7 %|
|Phosphorus, P||54 mg||5.4 %|
|Potassium, K||224 mg||6.4 %|
|Selenium, Se||6.1 mcg||8.71 %|
|Sodium, Na||240 mg||10 %|
|Zinc, Zn||0.6 mg||4 %|
|Vitamin A||1006 IU||20.12 %|
|Vitamin C||7.7 mg||12.83 %|
|Vitamin B6||0.08 mg||3.95 %|
|Vitamin E||1.5 mg||5 %|
|Vitamin K||50.6 mcg||63.25 %|
|Riboflavin||0.14 mg||8.18 %|
|Thiamin||0.16 mg||10.8 %|
|Folate, DFE||149 mcg||37.25 %|
|Niacin||1.08 mg||5.42 %|
|Fiber||2 g||8 %|
|Cholesterol||0 mg||0 %|
|Carotene, alpha||0 mcg|
|Carotene, beta||604 mcg|
|View all +|