Ingredients


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    Asparagus

    Asparagus officinalis is a spring vegetable, a flowering perennial plant species in the genus Asparagus.Only young asparagus shoots are commonly eaten: once the buds start to open, the shoots quickly turn woody and become strongly flavoured. Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. The amino acid asparagine gets its name from asparagus, the asparagus plant being rich in this compound.