ASPARAGUS

The distinctive asparagus is
an anti-inflammatory and
contains a type of fiber that
keeps the digestive system
healthy.

The plant chemical glutathione contained in asparagus has been found to be anti-inflammatory and may help rheumatoid arthritis symptoms. The vegetable is also rich in the soluble fiber oligosaccharide, which acts as a prebiotic in the gut by stimulating the growth of “friendly” bacteria. It is also a valuable source of vitamin C, folate, magnesium, potassium, and iron. Unusually for a vegetable, it is a good source of vitamin E, an antioxidant that helps keep the heart and immune system healthy.

  • Glutathione content is anti-inflammatory.
  • Fiber content acts as a prebiotic for gut health.
  • Good source of a wide range of important vitamins, including vitamin E.
  • Rich in iron, promotes energy and healing, and helps fights infection.

Practical tips:
Asparagus doesn’t store well and should be eaten as soon as possible after picking. If necessary, store in a plastic bag in the refrigerator for one to two days. If possible, cook the spears upright in a pan so that the delicate tips don’t overcook before the stalks are tender. Large spears can also be brushed with oil and broiled for 2–3 minutes a side, until tender. Small, thin asparagus spears can be used in quiches, soups, and risottos.
DID YOU KNOW?
Asparagus contains purines, compounds that encourage the production of uric acid in the body, which can trigger an attack of gout. Gout sufferers should avoid asparagus, or only consume it in moderation.

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