Showing Food Asparagus
| General Information | |||||||||||
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| Name | Asparagus | ||||||||||
| Scientific Name | Asparagus officinalis | ||||||||||
| Description | "Asparagus, Asparagus officinalis, is a spring vegetable native to most of Europe, northern Africa, and western Asia. It is widely cultivated and mostly eaten in the United States, China, and Germany. Asparagus is commonly used in culinary dishes, such as steaming, roasting, grilling, and sautéing. The tender shoots have a delicate, sweet flavor, a crunchy texture, and a fresh, earthy aroma. Asparagus is rich in vitamins A, C, and K, and is a good source of fiber, potassium, and antioxidants, providing health benefits such as reducing inflammation and supporting digestive health. The most notable chemical in asparagus is asparagine, a non-essential amino acid (PMID: 6101562). Asparagus has medicinal uses, including treating urinary tract infections and reducing blood pressure. Industrially, asparagus is used as a natural food coloring and in the production of dietary supplements. A peculiar mode of preparation is ""white asparagus,"" which is grown underground to prevent chlorophyll production, resulting in a pale yellow color and a milder flavor (PMID: 32688881)." | ||||||||||
| Primary ID | FOOD00021 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Vegetables | ||||||||||
| Sub-Group | Shoot vegetables | ||||||||||
| Taxonomy | |||||||||||
| Superkingdom | Eukaryota | ||||||||||
| Kingdom | Viridiplantae | ||||||||||
| Phylum | Streptophyta | ||||||||||
| Class | Magnoliopsida | ||||||||||
| Order | Asparagales | ||||||||||
| Family | Asparagaceae | ||||||||||
| Genus | Asparagus | ||||||||||
| Species | officinalis | ||||||||||
| Variety | Not Available | ||||||||||
| External Links | |||||||||||
| ITIS ID | 42784 | ||||||||||
| Wikipedia ID | Asparagus | ||||||||||
| Composition | |||||||||||
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| References | |||||||||||
| Content Reference | — Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004). — Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008). — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. — Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070. — Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181. | ||||||||||