Asparagus

This vegetable requires but little, as it is well known, and often seen in markets, tied in bundles of a hundred for sale. It is cultivated in gardens; but in the south of england, near the se1a coasts, it grows wild; and the roots of the wild are medicinally better than those in gardens.

The roots generally used, which are very diuretic, aperient, and alterative, or deobstruent; their action being caused by the presence of an alkaloid, called asparagin, given chiefly for dropsy, consumption, and undue action of the heart. It has been known singly to cure the jaundice and dropsy. It is best given in decoction. The dose is a teacupful three times a day. Of the extract from 20 to 60 grains. Of the syrup from 1 to 4 ounces a day. The latter is most useful in phthisis. The roots decocted in white wine, is a good external remedy for pains in the kidneys, bladder, cramp, and benumbed limbs!.

Asparagus has been revered since ancient times by greeks and romans as a prized delicacy. One of the oldest recorded vegetables, it is thought to have originated along the coastal regions of eastern mediterranean and asia minor areas. Botanically this herbaceous perennial plant belongs to the asparagaceae family. It is closely related to liliaceaeafamily members which includes onion, garlic, tulip, daffodilaetc.

This spear vegetable is now grown as a major commercial crop in china, europe, peru, australia, and usa.

To cultivate, asparagus crowns are planted by early spring grows into tall branched stems bearing fine fern-like green needles (phylloclades) giving the plant an overall feathery appearance. The plant can also be established by transplanting of 10-12 week-old seedlings or direct seeding. A fully-grown plant reaches about 5 feet in height. Young scaly edible spears emerge from the extensive matted root systems, which are ready for harvesting by early spring. In general, 7 to 9 inches long young shoots are harvested by either snapping or using a paring knife, cutting close to the ground level. There is no need to cut asparagus shoots far below the soil with a knife. This may injure other erupting buds on the crown. The stump that is left in the soil after snapping dries up and disintegrates. Warm weather makes the spears tip to open prematurely, which may reduce their flavor and quality. Asparagus is normally harvested once a year over a 8 to 10 week period. White or blanched asparagus (spargel) spears are produced by covering erupting shoots with a mound, depriving them of sunlight. This method, like in endive, makes the shoots turn pale through inhibition of photosynthesis. Oftentimes, its blanched spears are preferred in europe due to their delicate taste and pleasant flavor.

Asparagus is a very low calorie vegetable. 100 g fresh spears provides just 20 calories.

In addition, the spears contain moderate levels of dietary-fiber. 100 g of fresh spears provide 2.1 g of roughage. Dietary fiber helps control constipation conditions, decrease bad (ldl) cholesterol levels by binding to it in the intestines, and regulate blood sugar levels. Studies suggest that high-fiber diet help ut down colon-rectal cancer risks by preventing toxic compounds in the food from absorption.

Its shoots have long been used in many traditional medicines to treat conditions like dropsy and irritable bowel syndrome.

Fresh asparagus spears are a good source of anti-oxidants such as lutein, zea-xanthin, carotenes, and crypto-xanthins. Together, these flavonoid compounds help remove harmful oxidant free radicals from the body protect it from possible cancer, neuro-degenerative diseases, and viral infections. Their total antioxidant strength, measured in terms of oxygen radical absorbance capacity (orac value), is 2150 amol te/100 g.

Fresh asparagus are rich in folates. 100 g of spears provide about 54 ag or 14% of rda of folic acid. Folates are one of the important co-factors for dna synthesis inside the cell. Scientific studies have shown that adequate consumption of folates in the diet during pre-conception period and during early pregnancy, help prevents neural tube defects in the newborn baby.

The shoots are also rich in b-complex group of vitamins such as thiamin, riboflavin, niacin, vitamin b-6 (pyridoxine), and pantothenic acid. These group of vitamins are essential for optimum cellular enzymatic and metabolic functions.

Fresh asparagus also contains fair amounts of anti-oxidant vitamins such as vitamin-c, vitamin-a, and vitamin-e.aregular consumption of foods rich in these vitamins helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the body.

Its shoots are also good source of vitamin k; provide about 35% of dri. Vitamin k has potential role bone health by promoting osteotrophic (bone formation) activity. Adequate vitamin-k levels in the diet help limiting neuronal damage in the brain; thus, has established role in the treatment of patients suffering from alzheimer's disease.

Asparagus is good in minerals, especially copper and iron. In addition, it has small amounts of some other essential minerals and electrolytes such as calcium, potassium, manganese, and phosphorus. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is required in the production of red blood cells. Iron is required for cellular respiration and red blood cell formation.