Asparagus is a herbaceous plant of the Liliaceae family that reaches up to one and a half meters in height.
Other vegetables such as onions and leeks also belong to this family. However, asparagus does not resemble them, nor does it have the same taste.
Many of this family’s plants, belonging to different genera, form bulbs or thickening of the stem. All of them are rich in highly volatile sulfurized essential oils with beneficial health effects.
Fresh asparagus is mainly composed of water. Their sugar and fat content is shallow, while they are among the most affluent vegetables in proteins. They also have a high fiber content.
Concerning their vitamin content, the presence of folates, provitamin A (beta-carotene), and vitamins C and E stand out.
Except for folates, the rest have a significant antioxidant action. Other B vitamins such as B1, B2, B3, and B6 are also present.
Folates are involved in producing red and white blood cells, synthesizing genetic material, and forming antibodies of the immune system.
Vitamin C is involved in forming collagen, red blood cells, bones, and teeth while promoting iron absorption from food and increasing resistance to infections.
Vitamin E contributes to the stability of blood cells and fertility. Beta-carotene is a pigment that the body transforms into vitamin A according to its needs.
Vitamin A is essential for vision, the excellent condition of the skin, hair, mucous membranes, bones, and the immune system’s proper functioning.