Fabulous Asparag(o)us
Did you know? White asparagus is grown underground and therefor lacks chlorofil that gives the green colour.
This pale alternative also has a sweeter taste with a hint of bitterness. The bottom part is quite hard and fibrous and therefor the white asparagus should be cooked until soft. Green asparagus can be eaten even when it’s still slightly crunchier and needs less time to cook. White asparagus still has antioxidants, however the content is slightly less than their green brothers.
Things to be aware of when enjoying this vegetable:
People who have an allergic reaction to onions, leeks, chives, garlic and other foods that are part of the lily family, have a higher tendency to be allergic to asparagus
Asparagus’s purine content is moderate. Purines are broken down to uric acid and can accumulate in a person’s body – especially seen in gout patients. Vegetables with a moderate content of purines should not be eaten in excessive amounts when you have gout. Ideally, try not to have more than ½ a cup of these. Other moderate purine content vegetables include mushrooms, peas and spinach.
Asparagus contains moderate levels of potassium. Potassium is processed by the kidneys. In patients with kidney disease and with decreased function, the potassium content of the diet should ideally be lower, depending on the individual patient’s condition.
Asparagus contains raffinose and fructans. These need to be fermented for digestion and can cause gas build up. Asparagus is one of the vegetables to be careful for/ avoid when you’re on the low FODMAP diet while suffering from IBS.
Only when you are allergic to asparagus, you have to avoid it completely. If you have a sensitivity towards one of the components, a moderate intake will give you the benefits but won't adversely affect your health.
