Asparagus: The medicinal vegetable

No other vegetable has quite the aura of luxury about it that asparagus, long known as the food of kings, has. That epithet could date back to Louis XIV of France, who was so besotted with asparagus that he had greenhouses especially built so it could be forced, under controlled conditions, to give him a year-round supply.

Ancient Egyptians made offerings of asparagus to their gods. In those days, both the roots and the spears were used medicinally as both have a restorative and cleansing effect on the bowels, kidneys and liver. Second century physician, Galen, described asparagus as "cleansing and healing." Yes, asparagus is not only a delectable vegetable; it is also a potent medicine.

Nutrition studies have shown that asparagus is a good low-kilojoule source of folate and potassium. Its stalks are high an antioxidants. "Asparagus provides essential nutrients: six spears contain some 135 micrograms (mcg) of folate, almost half the adult RDI (recommended dietary intake), 545 mcg of beta carotene, and 20 milligrams of potassium," notes an article which appeared in 'Reader's Digest.'
Research suggests folate is key in taming homocysteine, a substance implicated in heart disease.

Folate is also critical for pregnant mothers, since it protects against neural tube defects in babies. Several studies indicate that getting plenty of potassium may reduce the loss of calcium from the body. Potassium is also critical for maintaining the heartbeat.

Too little potassium can lead to arrhythmias, or heartbeat irregularities, which may be fatal. Low potassium leads to less acid in the urine, a condition that favors the development of kidney stones. Asparagus is low in kilojoules (around 80 in six spears) yet it gives important antioxidants like glutathione (other major antioxidants are vitamins A, C, and E, selenium, melatonin, beta carotene, zinc, and pycnogenol).

Antioxidants prevent heart disease, lower cancer risk help keep bones strong, protect vision and immune system, and improve mental function. More importantly, they keep the skin young. Green asparagus is a good source of vitamin C, packing in six times more than those found in citrus fruits.

Vitamin C helps the body produce and maintain collagen. Considered a wonder protein, collagen helps hold together all the cells and tissues of the body. If a person doesn't get enough vitamin C, he may suffer from such illnesses as gum disease and arthritis, or has problems recovering from burns.

Studies have also shown that vitamin C lowers cholesterol and blood pressure and strengthens the capillaries. Green asparagus also contains moderate amounts of vitamins A and E, and small amounts of iron. The fresh cooked spears also contain lots of fiber. They are low in calories and sodium, too! The white asparagus have lower vitamin contents than the green spears.

The amino acid asparagine gets its name from asparagus, the asparagus plant being rich in this compound. "Asparagus has long been recognized for its medicinal properties," wrote D. Onstad, author of 'Whole Foods Companion: A Guide for Adventurous Cooks, Curious Shoppers and Lovers of Natural Foods.'

"Asparagus contains substances that act as a diuretic, neutralize ammonia that makes us tired, and protect small blood vessels form rupturing. Its fiber content makes it a laxative too." The 'Reader's Digest' article urges: "Eat asparagus soon after picking. It spoils quickly, and if unrefrigerated, it loses half its vitamin C and much of its flavor in just two or three days. If frozen quickly, asparagus retains most of its nutrients."

Asparagus is known in the science world as 'Asparagus officinalis.' The English word 'asparagus' comes from classical Latin, but the plant was once known in English as 'sperage,' from the Medieval Latin, 'sparagus.' This term itself derives from the Greek 'aspharagos' or 'asparagos,' and the Greek term originates from the Persian 'asparag,' meaning "sprout" or "shoot."

Because of the increasing demand for out-of-season asparagus throughout the industrialized countries, it has been necessary to source product from other countries, where production can be obtained outside the normal harvest period. In Asia, the Philippines and Thailand have been growing asparagus for export.

According to the Bureau of Agricultural Statistics, the Philippines has been exporting asparagus to Japan, South Korea, Hong Kong, China, Taiwan and Australia. Japanese consumers prefer the Philippine asparagus because they are cheaper compared to those coming from other importing countries like Mexico and the United States.

Source: sunstar.com.ph

Publication date: 11/12/2007

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