Asparagus is native to the coast of the Mediterranean. The ancient Greeks cultivated asparagus as a vegetable in 200 BC.
In the 13th century, the Crusaders planted asparagus seeds from the Rhine Valley in Arab countries, but in the early stage, they were only planted in the vegetable gardens of some monasteries. It was officially introduced into Europe in the 16th century. People began to plant a large number of asparagus, and asparagus gradually became one of the traditional foods in Europe at that time.
Asparagus originated from the Mediterranean coast of Europe and Asia Minor. It tastes crisp and sweet, delicious and fragrant, and the fiber is relatively soft. The barren ancient Greeks especially praised asparagus as a delicacy at that time.
In the 2nd century BC, the Romans made asparagus into dry food for food, because asparagus was rich in amino acids, protein and vitamins.
In addition, asparagus has the function of moistening the lung, relieving cough and treating skin scabies. Ancient Gauls, Germanic and British people all ate asparagus as medicine. At that time, asparagus was also used as a dish for foreign guests, which is enough to see the value of asparagus.
It is worth mentioning that in the western dietary tradition, the vegetables in Western food are easy to cook, because Western food is high in heat and fat, and the side dishes are to relieve greasiness. Asparagus is just a high nutritional vegetable that can be used after cooking at will.
High amino acid content and appropriate proportion.
We know that the human body has eight essential amino acids, which are found in asparagus. The content of amino acids can be more than 15g per 100g asparagus.
High in vitamins.
According to scientific calculation, more than 90% of asparagus is water, and the content of protein and vitamins is very high. For example, vitamin A can reach 29400 international units, which is more than twice that of carrot, the well-known "master" of vitamin A.
The content of vitamin C is generally more than 40 grams for 100 grams. This content can be several times that of garlic moss. In vegetables, it belongs to a relatively high level.
Various elements and trace elements.
Asparagus contains high contents of calcium, phosphorus, potassium and iron. The contents of trace elements such as zinc, copper, manganese, selenium and chromium are also very high.
Taking selenium as an example, asparagus contains relatively high selenium. Although the contents of trace elements in plants are different, of course, this is restricted by many factors, such as plant origin, growth conditions (such as the day after tomorrow's fertilization, watering and other management measures), but on the whole, the selenium content of asparagus is still higher than that of ordinary vegetables.
As we all know, the selenium content of asparagus is close to that of mushrooms, and even comparable to that of marine fish and shrimp.
From the perspective of nutritional value, the nutritional value of asparagus is higher than that of general vegetables, fruits and mushrooms, and the protein content and various vitamin content are all in multiples.