White, green, purple: worth knowing about differences in asparagus
The asparagus harvest is currently in full swing. Lots of sunshine in recent weeks has ensured that the quality of the noble vegetables is particularly good. Available are the delicious – and healthy – asparagus spears in different colors. Not all are the same in terms of taste.
Most Germans love asparagus
Already weeks ago the asparagus season started in Germany. For the citizens, the noble vegetables are extremely popular. It is not only delicious, but also healthy. Asparagus spears score among other things with their high vitamin C content. In addition, they are low in calories and stimulate the metabolism. Asparagus comes in three different colors: white, green or purple. Among other things, the taste can be derived from the color. Experts explain interesting facts about the topic.
Good for digestion
There are so many reasons why the super-vegetable is so healthy: asparagus is attributed to, among other things, a positive effect on the nervous system, cell growth (skin, hair) and digestion.
In addition, the vegetables contain a variety of valuable vitamins (A, C, B1, B2 and E) as well as minerals and trace elements (iron, calcium, potassium, copper, magnesium, phosphorus and zinc).
Health experts, for example, recommend delicious vegetables for constipation, gallbladder and liver problems, diabetes or bladder problems.
Asparagus is available in different colors
The vegetables are available in different colors. The most popular is the mild-tasting white asparagus, which is cultivated and stung in the typical earthen ramparts, before the tips come into contact with sunlight, explains the consumer center Bavaria on their website.
With purple asparagus asparagus is waited until it has already slightly broken through the earth’s surface. It forms anthocyanins to protect against sunlight. These are violet dyes, to which health-promoting and cell-protecting effects are attributed.
“In order to preserve them, asparagus tips should look as much as possible out of the water while cooking,” says Susanne Moritz, nutrition expert at the Bavarian consumer center.
According to the consumer center, purple white asparagus and green asparagus taste a bit more hearty than the white bars.
For green asparagus other varieties are grown. It grows above the ground and is cut off when the rods are big enough.
Due to the influence of light, it is discolored over its entire length. The rods are thinner and, if at all, only peeled on the lower third.
Green asparagus usually loses some of its color while cooking, but with a simple trick, this can be avoided:
“Green asparagus remains green when it is quenched after cooking in ice water,” explains the Bavarian Farmers Association in a statement.