Asparagus has long been considered an aphrodisiac, possibly due to its phallic shape, but also because according to traditional Indian medicine, it increases circulation in the genito-urinary system. Chinese traditionalists believe the roots increase compassion and love, so they save the best ones for their friends and family, while in India it is used to cool fever, increase the production of mother’s milk and reduce the symptoms of menstrual cramping. It is also said to boost vitality.
Cancer fighter
Here in the West there is evidence to suggest that asparagus has tumour reducing properties: a study at Rutgers University in New Jersey showed saponins from asparagus inhibited the growth of human leukemia cells.
Vitamin powerhouse
Low in calories, asparagus shoots are rich in beta-carotene, vitamins B, C and E, potassium, zinc and iodine. It is particularly rich in folate, the B vitamin that helps prevent neural tube birth defects and is therefore recommended for pregnant women. Seven spears provide around 70 percent of the daily recommended allowance.
It is also high in vitamin K, essential for blood clotting and bone health, and rich in the amino acid asparagine, a diuretic that helps dissolve uric and oxalic acids. This can be useful in the treatment of arthritis as the build up of these acids contributes to symptoms. It is asparagine that gives urine that peculiar smell after eating asparagus.
Antioxidant properties
Asparagus contains high levels of glutathione, an important weapon in the battle against free radicals, rutin which helps protect blood vessels and the flavonoid quercetin which is a cancer-fighting anti-inflammatory. The inulin found in asparagus stimulates the growth of friendly bacteria in the gut. Other phytonutrients include alpha carotene, asparasaponins, cyanidins, inulin, lutein and zeaxanthin. Phytonutrients, or plant nutrients, are relatively new discoveries in the nutrition world and outnumber traditional nutrients by around 10,000 to one. They give plants their distinctive bright colours such orange in carrots or dark green leafy vegetables and they help protect us from diseases such as heart disease and cancer.
How to cook
Asparagus can be served either hot or cold. The best way to cook it is to steam it, however the cooking time will vary depending on how thick the stalks are and how fresh it is. A general guide is around three to eight minutes or until tender. Try not to overcook. It can also be roasted for around 10 or 15 minutes in the oven with a little olive oil.
References: Anti-tumor activity of the crude saponins obtained from asparagus, Cancer Letters, Volume 104, Issue 1, 24 June 1996, Pages 31-36, Yu Shao, Chee-Kok Chin, Chi-Tang Ho, Wei Ma, Stephen A. Garrison, Mou-Tuan Huang
 |
