A member of the lily family, the edible part of this ultimate “luxury” vegetable is actually the young underground sprout or shoot.

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.

Glycemic Index=15
Glycemic Load=0
Antioxidant Score (ORAC)=2,150

Selecting and Storing Asparagus

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.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Citrus, No Tubers, No Nightshade, No Legumes, No Grains, No Corn, No Yeast, No Peanuts,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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