by Kelley Herring
Prized for its unique flavor and texture, asparagus has long been revered as a “luxury” vegetable. In fact, its history as an aristocratic edible dates back to the ancient Egyptians who cultivated the spindly shoots as offerings for their gods.
But asparagus’s high-brow reputation isn’t just culinary, it is high-class in its nutritional attributes, as well. The National Cancer Institute has noted that asparagus is the food highest in glutathione—a powerful detoxifying enzyme, produced by the liver. Asparagus also boasts folate, potassium, and calcium, as well as the mineral selenium and the sight-saving nutrients lutein and zeaxanthin.
The optimum season for fresh asparagus lasts from February through June, although hothouse asparagus is available year-round in some regions. It’s best cooked the same day it’s purchased but will keep, tightly wrapped in a plastic bag, 3 to 4 days in the refrigerator. Or, store standing upright in about an inch of water, covering the container with a plastic bag.
The “Missing Mineral” Your Body Needs To Make Antioxidants
Glutathione is your body’s master antioxidant and detoxifier. It is far more potent than any food, nutrient or supplement we can take.
But your body requires specific ingredients in order for your liver to make this life-saving compound and most of us don’t get enough of these “ingredients.”
One of these is selenium, a powerful mineral that has dropped by more than 50% in our food supply. The good news is that you can get more than 700% of your daily requirement in just one ounce of this food.
Learn more on p. 6 of Your Guide to Antioxidant Superfoods.
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