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White, green, purple: Interesting facts about differences in asparagus
The asparagus harvest is currently in full swing. A lot of sunshine in the past weeks has ensured that the quality of the noble vegetables is particularly good. The delicious - and healthy - asparagus spears are available in different colors. Not all taste equally intense.
Most Germans love asparagus
The asparagus season in Germany started weeks ago. Noble vegetables are extremely popular with German citizens. It is not only tasty, but also healthy. Asparagus spears score among other things with their high vitamin C content. They are also low in calories and stimulate the metabolism. Asparagus is available in three different colors: white, green or purple. The taste can also be derived from the color. Experts explain interesting facts about the topic.
Good for digestion
There are several reasons why the super vegetable is so healthy: Asparagus is attributed, among other things, to a positive effect on the nervous system, cell growth (skin, hair) and digestion.
The vegetable also contains a large number of valuable vitamins (A, C, B1, B2 and E) as well as minerals and trace elements (iron, calcium, potassium, copper, magnesium, phosphorus and zinc).
For example, health experts recommend the delicious vegetables for constipation, biliary and liver problems, diabetes or problems with the bladder.
Asparagus comes in different colors
The vegetables are available in different colors. The most popular is the mild-tasting white asparagus, which is cultivated and pricked in the typical earthen walls before the tips come into contact with sunlight, explains the Bavarian Consumer Agency on its website.
In the case of purple asparagus, wait until it has slightly broken through the surface of the earth. It forms anthocyanins for protection from sunlight. These are violet dyes, which are said to have health-promoting and cell-protecting effects.
"To preserve them, the asparagus tips should look out of the water when cooking," says Susanne Moritz, nutrition expert at the Bavarian Consumer Center.
According to the consumer advice center, purple asparagus and green asparagus taste a little more hearty than the white stalks.
Other varieties are grown for green asparagus. It grows above ground and is cut off when the poles are big enough.
It changes color along its entire length due to the influence of light. The bars are thinner and, if at all, only need to be peeled on the lower third.
Green asparagus usually loses some of its color when cooked, but this can be avoided by a simple trick:
"Green asparagus remains green if it is quenched after boiling in ice water," the Bavarian Farmers' Association explains in a message. (ad)