Asparagus is a cultural plant that many more attracts to vegetables. It belongs to the Sparazhev family. The asparague itself has about two hundred varieties, but only a few are particularly popular. In the cooking, asparagus stalks are mainly actively used. For medicinal purposes, stalks and leaves, and shoots, and berries, and seeds are used. Consider the most popular species of asparagus.
Soyuz Asparagus
This is a peculiar product obtained from soybeans. The process of obtaining the soy asparagus is very laborious. To begin with, soybeans are soaked, with a sufficiently long time, until they increase in size by about 2 times. Then they are crushed, it turns out a homogeneous mash, which is separated by a solid and liquid parts. Liquid - it is also called soy milk - boiled, removing the resulting foam, it is dried about 2 weeks. The result of all these manipulations is soy asparagus.
In medicine, such asparagus is used mainly to treat the manifestations of osteoporosis. Also, such asparagus has unusual taste and is actively used in cooking.
At the same time, there is a large amount of vitamins and nutrients in the veil, among which:
- Vitamins B, D, E.
- Potassium.
- Calcium.
- Iron.
- Lecithin.
- Choline.
Green Asparagus
Green asparagus is used not only in cooking, but also for therapeutic purposes. The birthplace of this type of asparagus is Caspian, but over time this plant spread throughout and asparagus this species can be found even in the northern harsh edges of our country.
Green Asparagus has a rich composition, it includes:
- Wide vitamins.
- Selenium.
- Potassium.
- Phosphorus.
- Magnesium.
- Niacin.
- Iron.
- Magnesium.
- Manganese.
White Asparagus
It is considered true delicacy, food of aristocrats. It is grown in special soil, in full dark, it is precisely that its color is explained. This type of asparagus is quite expensive, due to the fact that the cultivation of a white grade requires great effort and costs.
The taste of it is quite neutral compared to other types of asparagus. If someone had the opportunity compared, then it can even be called tasteless. That is why most people surprise the fact that it is so expensive and is popular in high circles.
However, white asparagus is rich in useful substances, including:
- A wide range of vitamins.
- Potassium.
- Calcium.
- Phosphorus.
Purple asparagus
The color of this type of asparagus was created artificially. The thing is that it is grown in the dark, dosed by sunshine. Accordingly, special pigments are formed in the plant, painting asparagus into an exotic purple color.
Purple asparagus is a rare phenomenon. Its taste is different from the traditional asparagus, it is a bit bitter, but it is in this bitterness that is a special piquancy of the variety. When cooking asparagus acquires a regular green color and loses its exoticism, so you need to be ready for this so that in the process of cooking do not experience disappointment.
Bean Asparagus
So many spar beans are called. It is distinguished by the variety of colors and an unusual delicate taste. This asparagus must necessarily be processed thermally, since it is capable of becoming a reason for poisoning.
the basis of the bean asparagus is a protein that is perfectly absorbed by the body, which is why this type of asparagus is so popular among those who sits on a diet and dreams to lose weight.
Sea Asparagus
Marine asparagus grows on the soils rich in salts. Her taste gives a little in iodine, which resembles the sea, which is why this asparagus has such a name. This type of asparagus of God is minerals and vitamins and can be used in food both in cheese and in thermally processed form.
Asparagus - a useful plant. Of course, her taste on an amateur, but, as they say, there are no bad products, there are those who simply do not know how to cook. Properly cooked asparagus is really tasty. It is capable of diversifying the menu and benefit the body by the fact that the plant includes many useful substances.
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