(15-04-14) The little-known health benefits of asparagus

by Reuben Chow

(NaturalNews) Asparagus is a member of the lily family with a number of health benefits. Unique-tasting, this vegetable contains many nutrients with known functions in and benefits on the human body.

First and foremost, asparagus has good amounts of vitamin A, vitamin B6, vitamin C, vitamin K, riboflavin and thiamin.

Vitamin A supports eye health, immune health as well as the health of epithelial tissues including the skin, intestinal lining and lung lining. Vitamin C also supports immune health, while being a strong antioxidant at the same time. A cup of raw asparagus tips has about 7.5 mg of vitamin C, which is more than the amount of this vitamin in a pear or a cup of plums or carrots.

Asparagus is high in potassium and low in sodium, with an excellent potassium-to-sodium ratio. It is a low-glycemic food which is low in carbohydrates and calories. At the same time, it has relatively higher levels of protein as compared to other vegetables.

Other nutrients found in asparagus include fiber, iron, zinc, niacin, calcium, magnesium, phosphorus, sulfur and fructose-containing oligosaccharide (FOS), and it also contains an array of phytonutrients such as alpha-carotene, inulin, lutein, quercetin, rutin, zeaxanthin and others.

Significantly, asparagus contains a good amount of folate, which is important in preventing birth defects. This makes asparagus a great food choice for pregnant and nursing women.

Folate has other health benefits too - it protects cardiovascular health by keeping blood levels of homocysteine in check, while sufficient folate intake has been linked with lower risks of certain types of cancer, in particular breast cancer, cervical cancer and colorectal cancer.

Other compounds in asparagus also exhibit protective effects against cancer; for example, glutathione is a potent antioxidant which neutralizes free radicals in the body before they are able to cause significant damage to bodily cells.


Traditional uses of asparagus
Asparagus has historically been used to help treat rheumatism and arthritis - phytochemical antioxidants plus inhibitors of the COX-2 enzyme (which produces inflammatory chemicals) could be why it helps relieve arthritic symptoms. This vegetable also has alkalizing and diuretic properties.

In Ayurvedic medicine, asparagus is seen as a kidney strengthener, an overall tonifying food for women, as well as an aphrodisiac.

Under Traditional Chinese Medicine (TCM) principles, asparagus could be useful for people with excess body "heat" and "dampness" - these are common conditions for people who consume rich, oily, highly processed, highly seasoned and highly intoxicating foods.

Sources for this article include:

Collins, Elise Marie. An A-Z Guide to Healing Foods: A Shopper's Companion. San Francisco, California: Conari Press, 2009. Print.

Pitchford, Paul. Healing With Whole Foods: Asian Traditions and Modern Nutrition. 3rd ed. Berkeley, California: North Atlantic Books, 2002. Print.

Haas, Elson M., MD, and Levin, Buck, PhD, RD. Staying Healthy With Nutrition: The Complete Guide to Diet and Nutritional Medicine. New York, NY: Celestial Arts, 2006. Print.

Yeager, Selene, et al. The Doctors Book of Food Remedies. New York, NY: Rodale, 2007. Print.

Murray, Michael, ND., Pizzorno, Joseph, ND., and Pizzorno, Lara, MA, LMT. The Encyclopedia of Healing Foods. New York, NY: Atria Books, 2005. Print.

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