Asparagus, a vegetable related to the lily, originated in Asia. Its cultivation began in the United States in the mid 1800s, and today the vegetable grows primarily in Michigan, California and Washington. The per capita average asparagus consumption in the United States is about 1.4 pounds annually. The harvest season for both the white and green varieties is from January through May. The composition of asparagus provides a variety of health benefits.
Vitamin A
A 1 cup serving of asparagus contains 1,013 IU of vitamin A, or 20 percent of the 5,000 IU daily value the FDA recommends. Foods that provide adequate levels of vitamin A are necessary in the diet to support immune system function. Vitamin A maintains the integrity of the mucosal lining, the layer of skin that protects your body from pathogenic infections.
Fiber
The fiber in a cup of asparagus provides 11 percent of the daily requirement, or 2.8 g. Fiber in the diet is paramount for prevention of cardiovascular disease and diabetes. If you have excess LDL cholesterol levels in your blood, fiber removes the excess and restores the appropriate balance. The absorption of carbohydrates in the bloodstream often occurs too quickly and causes a cycle of unhealthy insulin release. Left untreated, this can eventually cause diabetes. Fiber slows carbohydrate digestion and maintains a healthy blood glucose balance.
Iron
One cup of asparagus contains 2.9 mg of iron, or 16 percent of the daily value. The iron in your body makes up a component of blood hemoglobin that transports oxygen from the lungs to tissues and organs. Adequate intake of iron is important, particularly for menstruating women who need to replenish lost iron stores to prevent iron-deficiency anemia.
Protein
The protein in 1 cup of asparagus is 3 g, or 6 percent of the daily value. Include healthy protein sources, like asparagus, in your diet, because unhealthy protein sources such as processed meats contain excess cholesterol and saturated fats. The body creates tissues, muscles and enzymes with protein. Concurrent consumption of protein and carbohydrates slows digestion and maintains balanced blood glucose.
Member Comments