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DISPONIBILI
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ARTICLES IN THE BOOK

  1. Almond
  2. Anise
  3. Apple
  4. Apricot
  5. Asparagus
  6. Aubergine
  7. Avocado
  8. Azuki bean
  9. Bamboo shoot
  10. Barley
  11. Basil
  12. Beet
  13. Bell pepper
  14. Blackberry
  15. Black-eyed pea
  16. Black pepper
  17. Black salsify
  18. Blueberry
  19. Bran
  20. Brazilnut
  21. Breadfruit
  22. Broccoli
  23. Brussels sprout
  24. Bulgur
  25. Capsicum
  26. Carambola
  27. Caraway
  28. Cardamom
  29. Carrot
  30. Cashew
  31. Cauliflower
  32. Celery
  33. Cereal
  34. Cherry
  35. Chestnut
  36. Chickpea
  37. Chile pepper
  38. Citron
  39. Clementine
  40. Cocoa
  41. Coconut
  42. Coffee
  43. Coriander
  44. Couscous
  45. Cranberry
  46. Cucumber
  47. Cumin
  48. Date
  49. Dill
  50. Fennel
  51. Fenugreek
  52. Fig
  53. Garden cress
  54. Garlic
  55. Ginger
  56. Ginseng
  57. Globe Artichoke
  58. Gooseberry
  59. Grape
  60. Grapefruit
  61. Greengage
  62. Guava
  63. Haricot bean
  64. Hazelnut
  65. Juniper
  66. Kentucky coffeetree
  67. Khaki
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  69. Kumquat
  70. Leek
  71. Legume
  72. Lemon
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  76. Lupin
  77. Lychee
  78. Macadamia
  79. Maize
  80. Mandarin
  81. Marjoram
  82. Melon
  83. Mentha
  84. Millet
  85. Mustard seed
  86. Nutmeg
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  91. Orange
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  93. Parsley
  94. Parsnip
  95. Passion fruit
  96. Pea
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  100. Pecan
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  102. Pineapple
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  104. Plant
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  107. Potato
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  110. Radicchio
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  112. Raisin
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  114. Rapini
  115. Raspberry
  116. Redcurrant
  117. Rhubarb
  118. Rice
  119. Rosemary
  120. Runner bean
  121. Rye
  122. Salvia
  123. Semolina
  124. Sesame
  125. Shallot
  126. Sinapis
  127. Sorghum
  128. Soybean
  129. Spearmint
  130. Spinach
  131. Squash
  132. Strawberry
  133. Sugar cane
  134. Sunflower seed
  135. Sweet potato
  136. Tamarillo
  137. Tamarind
  138. Tangerine
  139. Thyme
  140. Tomato
  141. Turnip
  142. Vanilla
  143. Vicia faba
  144. Walnut
  145. Watercress
  146. Watermelon
  147. Wheat
  148. Wild rice
  149. Zucchini

 

 
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    ENGLISHGRATIS.COM è un sito personale di
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    Roberto Casiraghi           
    INFORMATIVA SULLA PRIVACY              Crystal Jones


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FRUITS AND VEGETABLES
This article is from:
http://en.wikipedia.org/wiki/Asparagus

All text is available under the terms of the GNU Free Documentation License: http://en.wikipedia.org/wiki/Wikipedia:Text_of_the_GNU_Free_Documentation_License 

Asparagus

From Wikipedia, the free encyclopedia

 
For other uses, see Asparagus (disambiguation).

Asparagus is a type of vegetable obtained from one species within the genus Asparagus, specifically the young shoots of Asparagus officinalis. It has been used from very early times as a culinary vegetable, owing to its delicate flavour and diuretic properties. There is a recipe for cooking asparagus in the oldest surviving book of recipes, Apicius's 3rd century CE De re coquinaria, Book III.

White asparagus is cultivated by denying the plants light and increasing the amount of ultraviolet light exposed to the plants while they are being grown.

The English word "asparagus" derives from classical Latin, but the plant was once known in English as sperage, from the Medieval Latin sparagus. This term itself derives from the Greek aspharagos or asparagos, and the Greek term originates from the Persian asparag, meaning "sprout" or "shoot." The original Latin name has now supplanted the English word. Asparagus was also corrupted in some places to "sparrow grass"; indeed, John Walker stated in 1791 that "Sparrow-grass is so general that asparagus has an air of stiffness and pedantry." [citation needed] It is commonly known in fruit retail circles as "Sparrows Guts", etymologically distinct from the old term "sparrow grass" showing convergent language evolution.

Asparagus
Asparagus

In their simplest form, the shoots are boiled or steamed until tender and served with a light sauce like hollandaise or melted butter or a drizzle of olive oil with a dusting of Parmesan cheese. A refinement is to tie the shoots into sheaves and stand them so that the lower part of the stalks are boiled, while the more tender heads are steamed. Tall cylindrical asparagus cooking pots have liners with handles and perforated bases to make this process foolproof.

Unlike most vegetables, where the smaller and thinner are the more tender, thick asparagus stalks have more tender volume to the proportion of skin. When asparagus have been too long in the market, the cut ends will have dried and gone slightly concave. The best asparagus are picked and washed while the water comes to the boil. Meticulous cooks scrape asparagus stalks with a vegetable peeler, stroking away from the head, and refresh them in ice-cold water before steaming them; the peel is often added back to the cooking water and removed only after the asparagus is done, this is supposed to prevent diluting the flavor. Small or full-sized stalks can be made into asparagus soup. Cantonese restaurants in the United States often serve asparagus stir-fried with chicken, shrimp, or beef. Asparagus may also be quickly grilled over charcoal or hardwood embers, for an infusion of smoke flavor. Asparagus is one of few foods which is considered acceptable to eat with the hands in polite company, although this is more common in Europe.

White asparagus (left) and green asparagus (right)
White asparagus (left) and green asparagus (right)

Some of the constituents of asparagus are metabolised and excreted in the urine, giving it a distinctive, mildly unpleasant odor. The smell is caused by various sulfur-containing degradation products (e.g. thiols and thioesters). Studies showed that about 40% of the test subjects displayed this characteristic smell; and a similar percentage of people are able to smell the odor once it is produced. There does not seem to be any correlation between peoples' production and detection of the smell.[1] The speed of onset of urine smell is rapid, and has been estimated to occur within 15-30 minutes from ingestion.[2]

The amino acid asparagine gets its name from asparagus, the asparagus plant being rich in this compound.

Nutrition

Asparagus is one of the more nutritionally valuable vegetables. It is the best vegetable provider of folic acid. Folic acid is necessary for blood cell formation and growth, as well as liver disease prevention. Folic acid is also important for pregnant women as it aids in the prevention of neural tube defects such as spina bifida in the developing fetus. Asparagus is also very low in calories; each stalk contains fewer than 4. It contains no fat or cholesterol, and is very low in sodium. Asparagus is a great source of potassium and fibre. Finally, the plant is a source of rutin, a compound that strengthens the walls of capillaries.

Ethnomedical Uses

  • Asparagus rhizomes and roots are used ethnomedically to treat UTIs, as well as kidney and bladder stones.

Popularity

Green asparagus on sale in New York City
Green asparagus on sale in New York City

Peru is currently the world’s leading asparagus exporter, followed by China and then Mexico - [2]

The top asparagus importers in 2004, by quantity, were the United States (92,405 tons), followed by the European Union-25 (EU-25) (external trade) (18,565 tons), and Japan (17,148 tons), according to Global Trade Atlas and U.S. Census Bureau statistics. The United States imported more than four times the amount than the EU-25, the next largest importer.

The United States production for 2005 was on 54,000 acres and yielded 90,200 tons making it the world's largest producer and consumer when import quantities are factored in. Production was concentrated in California, Michigan & Washington states.[3]

Importers in the United States import both green fresh asparagus and white fresh asparagus from Peru. While both green and white fresh asparagus from Peru are marketed in the United States, the color requirements of the current U.S. Standards for Grades of Fresh Asparagus only provide for the grading of green asparagus.

White asparagus is very popular in Germany where it is known as spargel. Germany produces 57,000 tons of asparagus a year, however that is only enough to meet 61% of its consumption demands.[4]

Other plants called asparagus

Many related and unrelated plants may be called "asparagus" or said to be "used as asparagus" when eaten for their shoots. In particular, the shoots of a distantly related plant, Ornithogalum pyrenaicum, may be called "Prussian asparagus". See Category:Stem vegetables.

References

  1. ^ Roger JG Stevens (August, 2000). "Why does urine smell odd after eating asparagus?". studentBMJ. Retrieved on 2008-08-31.
  2. ^ Elizabeth Somer (August 14, 2000). Eau D'Asparagus. WebMD. Retrieved on 2006-08-31.
  3. ^ USDA (January 2006). Vegetables 2005 Summary. National Agricultural Statistics Service.
  4. ^ [1]

External links

Wikibooks
Wikibooks Cookbook has an article on
Asparagus
  • Multilingual taxonomic information from the University of Melbourne
  • Asparagus information from the Michigan Asparagus Advisory Board
  • World Asparagus Situation and Outlook
Retrieved from "http://en.wikipedia.org/wiki/Asparagus"