Asparagus and Health
By Peggy Trowbridge Filippone
Homecooking.com

Asparagus is a natural diuretic

Asparagus and Health: Ancient Chinese herbalists have used asparagus root to treat many maladies from arthritis to infertility. The root contains compounds called steroidal glycosides, which may have anti-inflammatory properties.

One-half cup of cooked asparagus contains significant amounts of folic acid, vitamin C, potassium and beta-carotene. Folic acid helps prevent birth defects, cervical cancer, colon and rectal cancer and heart disease. Vitamin C protects against cancer and heart disease and also helps boost the immune system. Potassium helps regulate the electrolyte balance within cells, and helps maintain normal heart function and blood pressure.

Asparagus is a natural diuretic, and a heart-healthy food, containing no fat, cholesterol or sodium.
Also, in 1991, an Italian researcher reported a compound found in asparagus had shown some antiviral activity in test tube studies.

Asparagus Selection: Whether you prefer the thick or thin spears, be certain they are fresh. The sugar in the plant quickly converts to starch after harvesting, causing a loss in flavor and development of a woody texture.

Select firm, straight, smooth, rich green stalks with tightly-closed tips. Ridges in the stems and a dull green color are an indication of old age. The stalks should not be limp or dry at the cut. Choose stalks of uniform thickness for more control in the cooking process.

Asparagus Storage: Do not wash asparagus before storing and never soak it. Trim the ends of fresh asparagus and stand them upright in a jar with about an inch of water in the bottom. Cover with a plastic bag and store spears in the refrigerator for up to two days.