Asparagus is a shrub from the asparagus family. The shoots of asparagus are used not only in the culinary business, they are used as a preventive medicine in their raw form. It is both an element of gastronomy and a medicinal plant. Asparagus began to be used in ancient Egypt a couple of thousand years ago.
The composition and benefits of asparagus
Asparagus contains many useful substances: carotene, potassium, proteins, coumarins, carbohydrates, organic acids. And although asparagus is not very high in calories, it saturates the body with everything it needs, giving strength.
It also cleanses the body of toxins, has a beneficial effect on the nervous system. Coumarins are substances that are very useful for the heart, they prevent the formation of blood clots in blood vessels, and control blood clotting.
But for people with diabetes, the consumption of asparagus is contraindicated. If a person has any stomach problems, asparagus should be eaten with caution.
Uses of asparagus
Mostly in cooking, the shoots of the rhizomes of this plant are used, which appear around the asparagus in the spring. It is preferable to use young shoots, since within a couple of days they become coarser and are no longer suitable for consumption.
Asparagus can be boiled, stewed, frozen, and baked. It is added to vegetable salads, meat dishes and soups are prepared with it. Asparagus is also a good full-fledged side dish.
