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04
Nov-2019
Things That Change The Perception Towards Asparagus Market
Asparagus market is segmented based on the basis of type into fresh and canned and frozen segments. The canned and frozen segment has the largest share in the market. By color, the market is divided into white and green colors. On the basis of the distribution channels, the market is divided into supermarkets and hypermarkets, grocery stores and others. Grocery stores are expected to have the largest share in the above segment.
Introduction:
Asparagus, or asparagus garden, the popular name of the sparrow, scientific name Asparagus officinalis, is a species of an asparagus-like perennial plant. Its young shoots are used as spring vegetables.
It was once classified in the family of lilies, such as relative allium, onion and garlic. The sources differ in the natural range of Asparagus Officinalis, but generally, include most of Europe and temperate western Asia. It is widely grown as a vegetable.
Biology:
Asparagus is a perennial herb up to 100 to 150 cm tall, with robust stems with very branched feathery foliage. The "leaves" are cladodes in the form of needles (modified stems) under the armpits of the scaly leaves; They are 6 to 32 mm (0.24 to 1.26 inches) long and 1 mm (0.039 inches) wide and are grouped from four to fifteen, in the form of pink. The root system is accidental, and the root type is fasciculate. The flowers are flared, greenish-white to yellowish, 4.5 to 6.5 mm (0.18 to 0.26-inch-long), with six tepals partially fused at the base; they occur alone or in groups of two or three at the junctions of the branches. It is usually dioecious, but sometimes there are hermaphrodite flowers. The fruit is a small red berry 6 to 10 mm in diameter, toxic to humans.
Asparagus Market History:
Asparagus has been used as a vegetable for its unique flavor and in medicine for its diuretic properties and its aphrodisiac function. It is an offering in an Egyptian frieze dating back to 3000 BC. In ancient times, it was also known in Syria and Spain. The Greeks and Romans ate it fresh in season and legumes to use in winter. The Roman Epicureans froze their homes in the Alps during the Epicurean holidays. Emperor Augustus created the "asparagus fleet" to transport the vegetable and invented the phrase "faster than cooking asparagus" for quick action.
A recipe for cooking asparagus is given in one of the oldest collection of methods available (Re coquina from the 3rd century BC, book III). In the second century, the Greek doctor Galen, well respected in Roman society, mentioned asparagus as a beneficial plant, but as the dominance of the Roman Empire receded, the medicinal value of asparagus did not attract much attention. In the fragrant garden, Al-Nafzawi celebrates its aphrodisiac power, attributed by the Indian Ananga Ranga to "special phosphorus elements". It also neutralizes fatigue.
Culture:
As asparagus often comes from marine habitats, they thrive in soils that are too salty to allow ordinary weeds to grow. For example, salt was traditionally used to control weeds in asparagus beds; This has the disadvantage that the floor cannot be used for anything else. Soil fertility is an essential factor. The “crowns” are planted in winter, and the first shoots appear in spring; The first crops or “thinning” are called carrot asparagus. Sprue has thin stems.
A British farmer announced in early 2011 that a variety of “early season asparagus” that could be harvested two months earlier than usual had become inactive. This variety does not need to remain dormant and blooms from 7° C to 9° C (48 ° F).
Benefits:
It's Loaded with Nutrients and Nutrition Benefits
Asparagus is a vegetable rich in nutrients. It is an excellent source of fiber, folic acid, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances insulin's ability to transport glucose from the blood to the blood cells. This is good news if you control blood sugar levels.
In addition to all these vitamins, one cup of cooked asparagus contains 40 calories, 4 grams of protein, 4 grams of fiber and 404 milligrams of potassium.
It can help fight cancer
This plant, along with avocados, and kale, is a particularly rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds such as free radicals. That's why eating asparagus can help protect and fight some forms of cancer, such as bone, breast, colon, larynx and lung cancers.
Asparagus is full of antioxidants.
It is one of the best-ranked fruits and vegetables for its ability to neutralize free radicals that damage cells. This can help delay the aging process and reduce inflammation.
Asparagus is a stimulant of the brain.
Another anti-aging property of this delicious spring vegetable is that it can help our brains fight cognitive disorders. Like green leafy vegetables, asparagus releases folic acid, which works with vitamin B12, found in fish, poultry, meat, and dairy products, to help prevent cognitive impairment. In a study conducted by Tufts University, older adults with healthy folic acid and vitamin B12 levels had better results in terms of rapid response tests and mental flexibility.
It is a natural diuretic.
It contains high levels of amino acids, asparagine, which serves as a natural diuretic. Also, an increase in urination not only increases fluid secretion but also helps remove excess salts from the body. This is particularly beneficial for people with edema (fluid accumulation in body tissue) and those with hypertension or other heart diseases.
Finally, to answer a question to which I often wonder why the consumption of asparagus emits a strong urinary odor: it contains a unique compound which, once metabolized, gives off a distinctive odor in the urine. Young asparagus contains higher concentrations of the compound, so the smell is stronger after eating these verbal germs. However, there is no harmful effect, neither by the sulfuric compounds nor by the smells! Although it is believed that most people produce these odorous compounds after eating asparagus, few people can detect the scent.
The most common asparagus is green, but two can be found in supermarkets and restaurants: whites, which are more delicate and challenging to harvest, and violets, which have a smaller and fruitier taste. Whatever the type of your choice, asparagus is a tasty and versatile vegetable that can be cooked in many ways or enjoyed raw in salads.
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