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Christmas Recipes: Cakes & Tarts. No.7 of 7 - Christmas Swiss Roll
Christmas recipe makes 8 slices calories per serving: 720 cals Preparation time: 45 minutes Cooking time: 10 minutes Not suitable for freezing Christmas recipe ingredients: * oil for greasing * caster sugar, 125 g (4 oz) * flour,...
Converting a Recipe for your Crockpot
Crockpots vary but the low setting is typically around 100 degrees and its high setting is around 300 degrees. Knowing this, it is fairly easy to convert most recipes for use in your slow cooker. Some adjusments to cooking times will be a judgement...
Cooking Indian Food at Home - Where to Start?
If you read my article, Curry - A Journey, published on the Curry page of this site, you'll know that my first experiences of the dish were of the generic variety which the British invariably cooked and ate when living abroad a few decades...
Grilling Tuna Steak For A Simple Gourmet Meal
Looking for a delicious and simple way to grill up that fresh tuna steak that you just caught or bought from the local seafood market? Grilled tuna steak is a delightful and exciting entree for any special meal. There are various methods to spice...
Olive oil, Extra Virgin or Pure
Olives and olive oil have a long history. It has been suggested that olives and olive oil have been around as long a 6000 years. The Bible even references olive branches in the story of Noah’s Ark. It is unknown as to when people started to eat...
 
Nutrients And Benefits Of Asparagus

Asparagus has some dietary fiber, vitamin A, and vitamin C. It is an excellent source of the B vitamin folate. A serving of six cooked fresh asparagus spears has 1 g dietary fiber, 490 IU vitamin A, 10 mg vitamin C and 131 mcg folate. Besides, it is also low in fat, sodium and practically no cholesterol.

The most nutritious way to serve asparagus is by serving it fresh, boiled and drained. Canned asparagus may have less than half the nutrients found in freshly cooked spears. As such it is encouraged to take asparagus when it is fresh.

Look for bright green stalks when buying asparagus. The tips should be purplish and tightly closed and the stalks should be firm. Asparagus is in season from March through August. Always avoid wilted stalks and asparagus whose buds have opened. When storing, keep it fresh in the refrigerator.

To keep it as crisp as possible, wrap it in a damp paper towel and then put the whole package into a plastic bag. Keeping asparagus cool helps it to hold onto its vitamins. At 32 degrees F, asparagus will retain all its folic acid for at least two weeks and nearly 90 percent of its vitamin C for up to five days. At room temperature, it would lose up to 75 percent of its folic acid in three days and 50 percent of the vitamin C in 24 hours.

The adverse effects associated with asparagus is that after eating, we will excrete the sulfur compound methyl mercaptan, a smelly waste product, in our urine. Eating asparagus may also interfere with the effectiveness of anticoagulants whose job is to thin blood and dissolve clots because asparagus is high in vitamin K, a vitamin produced naturally by bacteria in our intestines, an


adequate supply of which enables blood to clot normally.

The white part of the fresh green asparagus stalk is woody and tasteless, so you can bend the stalk and snap it right at the line where the green begins to turn white. If the skin is very thick, peel it, but save the parings for soup stock.

What happens when we cook asparagus? Chlorophyll, the pigment that makes green vegetables green, is sensitive to acids. When we heat asparagus, its chlorophyll will react chemically with acids in the asparagus or in the cooking water to form pheophytin, which is brown. As a result, cooked asparagus is olive-drab. We can prevent this chemical reaction by cooking the asparagus so quickly that there is no time for the chlorophyll to react with acids, or by cooking it in lots of water which will dilute the acids, or by leaving the lid off the pot so that the volatile acids can float off into the air.

Cooking also changes the texture of asparagus. Water escapes from its cells and they collapse. Adding salt to the cooking liquid slows the loss of moisture.


About the Author: Cindy is the host of http://www.asianonlinerecipes.com, a Free Asian Recipes website dedicated to all things on Asian Cooking and Culinary Guide. She is also the host for http://www.vietnamese-recipes.com and http://www.making-coffee.com

Source: www.isnare.com

 

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