Which asparagus (white, green or purple) is he althier? We show how the asparagus varieties differ in ingredients and nutrients.
In general, all asparagus varieties are rich in minerals (potassium, calcium, iron and phosphorus) and low in calories, which is particularly appreciated by supporters of the low-carb movement. In addition, asparagus consumption promotes kidney activity, which is noticeable in its diuretic effect. This is mainly due to the high nitrogen content.
However, the various types of asparagus differ in terms of the content of vitamins and secondary plant substances. In the following we have worked out the differences between white, green and purple asparagus for you.
Bleichspargel: The white asparagus (also known as bleached asparagus), which is so popular in Germany, grows underground. Raised embankments ensure that the stems do not see daylight and do not discolour until harvest. In general, all types of asparagus can be grown as white asparagus. For commercial cultivation, however, special and very high-yielding varieties were bred for the exclusive production of white asparagus. Because these varieties do not form the plant green chlorophyll through the sun's rays, but also anthocyanin, which provides a rather unintentionally
hearty taste.
Green asparagus: Here the spears are only harvested after they have reached a height of 10-20cm above ground. Varieties low in anthocyanin, which have a pleasantly mild taste, are particularly suitable as green asparagus. Those who are not afraid of the more intense taste will be rewarded by the he alth-promoting effect of the anthocyanins. Compared to white asparagus, greener has the advantage that it is rich in vitamins (C, beta-carotene, E, K). Thus, green asparagus is generally considered he althier than its white representative.
Purple asparagus: This is a special type of asparagus that was originally found mainly in Italy. Like the better-known green asparagus, purple asparagus is grown above ground. The sunlight ensures the formation of the violet color pigments. Purple asparagus doesn't just taste goodintense (spicy spicy to slightly nutty), but its coloring anthocyanin is also a valuable antioxidant that acts as a radical scavenger in the human body. In addition to these secondary plant substances, the purple asparagus also contains all the minerals and vitamins that are also found in green asparagus.
Conclusion: purple asparagus has the most valuable ingredients
Purple asparagus is considered the he althiest representative of all asparagus varieties, especially since it can also be eaten raw. Similar to purple asparagus, green asparagus has a significantly higher vitamin content. Therefore, green and purple asparagus should only be cooked for as long as is absolutely necessary. Excessive exposure to heat destroys many of the valuable vitamins, which is why you should always pay attention to the right cooking. If you want to prepare asparagus as gently as possible, steam cooking is the way to go. Unlike boiling in water, the steam doesn't leach any ingredients out of the asparagus.
Although green and purple asparagus have more vitamins, white asparagus is also a wonderful spring vegetable that is quite he althy. Many minerals are also contained in white asparagus. It is also extremely low in calories and promotes kidney activity.