Menu
Natural Home Remedies healthy recipesNatural Home Remedies healthy lifestyle
White or green asparagus, what are the differences?

White or green asparagus, what are the differences?

Green asparagus are characterized by a higher antioxidant action, they also contain greater amounts of vitamin C, white asparagus, on the other hand, are a valuable source of some types of anticancer substances. Let's try to understand in detail the main differences between white and green asparagus. In addition, we will also talk about how cooking affects the properties of asparagus
According to legend, once the only known asparagus was green. But, around the sixteenth century, following a large hailstorm that destroyed all the tips of the asparagus that came out of the ground, people had to eat only the part that was saved, namely that under the soil, the white one, because it had not been reached by the sunrays. In fact, both green and white asparagus all belong to the same species, asparagus officinalis. But green asparagus are grown out of the ground and take on a green color following exposure to the sun's rays, while white asparagus grow under the soil and are harvested before the plant emerges from the ground. Green asparagus is typically less woody and fibrous and more flavorful. But do the differences between the two types of asparagus stop there or do they also involve the nutritional profile? Today let's try to figure it out.

White and green asparagus, properties in common

Asparagus provides vitamins, such as groups B, E and K, and mineral salts, such as calcium, potassium, magnesium, selenium and zinc (Pegiuo et al, Metabolites, 2020). Both types of asparagus, green and white, contain saponins, which are substances with antioxidant, antibacterial and cholesterol-lowering properties, also useful to stimulate the immune system (Negi et al, Pharmacogn Rev, 2010). Asparagus, as well as other vegetables such as crucifers or garlic, are also a source of substances containing sulfur, useful to protect the plant itself from attacks but also for human health thanks to an anti-tumor and anti-inflammatory action. These substances are present in both green and white asparagus. In particular, in both types, a substance that until a few years ago was completely unknown, called asparaptine, was recently observed, which acts as an ACE inhibitor and is therefore very useful in controlling blood pressure and in protecting kidney health (Miyoshi et al., Anal Sci, 2018).

Green and white asparagus, the differences

Asparagus also contains antioxidant flavonoids but, unlike what we have seen so far, here the color of the asparagus can make the difference. In fact, green asparagus contains rutin, a powerful antioxidant with anticancer properties and a protective action for the heart, brain and blood vessels. Rutin is observed in a greater quantity towards the tip of the vegetable and then gradually decreases. Rutin was also found in white asparagus but in significantly lower quantities (Pegiou et al, Metabolites, 2020). Vanillic acid, with its neuroprotective properties, has been found only in green asparagus, as was quercetin, a substance with an immunostimulating and anti-inflammatory effect (Kobus Cisowska et al, Cencia rural, 2019). On the other hand, white asparagus, as a consequence of hardening after harvesting, contains high quantities of ferulic acid, an antioxidant with an antitumor and antidiabetic action, also useful to protect the brain from neurodegeneration (Srinivasanet al, J Clin Biochem Nutr, 2007). However, in general, green asparagus has a higher antioxidant power than white asparagus, precisely because exposure to the sun is crucial for the accumulation of anti-age and anti-radical substances (Pegiou et al, Metabolites, 2020). Finally, green asparagus contains a higher amount of vitamin C, white asparagus, in comparison, may contain less than half (Papoulias et al, Int J Mol Sci, 2009).

And what happens with cooking?

In asparagus cooking increases the amount of antioxidants, even by 30%, it is thought because in this way the asparagus becomes softer and it is easier to extract the antioxidant substances present (Papoulias et al, Int J Mol Sci, 2009). Although one might expect the opposite, cooking asparagus does not alter the amount of vitamin C, but as long as the cooking time does not exceed ten minutes, otherwise there is a drastic reduction of this vitamin, even by 50% (Papoulias et al, Int J Mol Sci, 2009).
AUTHOR
She combines her passion for a natural lifestyle and her university studies, she has indeed a Master of Science degree in Physics and a PhD in Physics in the field of biophysics. Reading scientific articles, being updated with the latest scientific researches and testing new methods and recipes is since always her job that, we hope, has become useful to you.
Natural Remedies App Logo
Get now the App Natural Remedies, the app for a healthy lifestyle and healthy food

You might also be interested in these natural remedies

Kukicha green tea
Kukicha green tea
Lot of small sticks and twigs, this is kukicha green tea, a very particular Japanese tea that differs from other teas that are in the form of leaves. The aroma of kukicha green tea is sweet and stands out from other Japa
Fat burning diet Part 8, teas and herbal teas, white tea and mate
Fat burning diet Part 8, teas and herbal teas, white tea and mate
Keeping at bay the body weight and counteracting the so called "pot belly" should not be considered a question of aesthetic, but a question of health. In fact, when fat accumulates in the area of the waistline it could,
White mulberry
White mulberry
Fruit – White mulberry fruits are rich in fiber, proteins, tannins, vitamins, like vitamin A, vitamin B and vitamin C, and iron. For the last property these fruits can be very helpful in case of anemia. Moreover, accordi
Klamath blue green algae
Klamath blue green algae
Klamath blue green algae comes from Upper Klamath Lake in Oregon. You can find capsules of this algae in chemist’s or herbalist’s shops. Why is this algae so important? First of all it is a source of vitamin B12, a very
Green Cabbage
Green Cabbage
The cabbage, scientific name Brassica oleracea var capitata, is a plant of the Brassicaceae or Cruciferae family characterized by smooth and well-closed leaves. Green cabbage is a delicious ingredient for your recipes, b
White tea
White tea
White tea is a type of tea obtained from the plant Camelia sinensis, the same as black and green tea. This variety is produced exclusively by using the unopened and tender buds of Camelia sinensis coated with a white flu
Healthy in the kitchen, alternatives to white sugar Part 2, honey, xylitol, aspartame and corn syrup
Healthy in the kitchen, alternatives to white sugar Part 2, honey, xylitol, aspartame and corn syrup
A coffee at the bar, a frozen pack of pizza or a snack, foods that are so different but that have in common an inevitable ingredient, white sugar. Continued sugar intake is linked, however, to an increased risk of tumors
Bancha green tea
Bancha green tea
Bancha green tea is a Japanese green tea, probably one of the best known and most drunk in the world. This tea derives from the second or third harvest of the biggest leaves of the Camellia sinensis, which is the tea pla
Natural Remedies
Download the App
Copyright © 2022 - Natural Remedies Registered Brand 302018000008020
x