Useful marinated asparagus. Korean asparagus - recipes for cooking at home with photos

At one time, asparagus was considered an exotic crop in our country. Although in Europe it has long been called the "queen of vegetables." This delicacy has grown in popularity over the years. Over time, people learned not only to grow, but also to cook from this unique product very interesting and delicious dishes. Many people especially like pickled asparagus. The recipe for its preparation depends on the main ingredients that are used in technological process. As an example, we can consider several interesting options.

spicy snack

To diversify the daily diet, the hostess usually seeks to bring something unusual to the table. Pickled asparagus can be such a dish. The recipe calls for the following ingredients: for 0.5 kilograms of asparagus you will need a glass of apple cider vinegar, 1 tablespoon of sugar, salt and dill seeds, 2 cloves of garlic, 10 black peppercorns and one and a half tablespoons of vegetable oil.

The process takes place in several stages:

1. First, the stems of the plant need to be cleaned. You can use a vegetable peeler for this. In mature shoots, the lower part of the stem becomes harsh. Therefore, 2-3 centimeters can be cut off.
2. Pour boiling water over young asparagus, laying it in a colander, and then dry it. Mature stalks should be kept in boiling water for a couple of minutes. Then they need to be wrapped cold water and then dry.
3. Put the prepared sprouts into sterilized glass jars so that the “spears” are at the top.
4. Heat (do not boil) the vinegar in a saucepan. And then dissolve salt and sugar in it.
5. Add thinly sliced ​​garlic and pepper.
6. Pour the prepared marinade into jars. Close them tightly with lids and refrigerate.

After 6 hours, the product can be safely served at the table as an original snack.

Great addition

Tender green stems can be a wonderful addition to meat dishes. To do this, they just need to prepare a little. You will get a wonderful pickled asparagus, the recipe of which begins with the selection necessary components. So, you will need: 1 bunch of asparagus, a teaspoon of sugar, 1 tablespoon of vinegar and soy sauce, 2 tablespoons of sesame oil.

In this case, you must do the following:

• Soak the washed asparagus stalks in boiling water for 4 minutes.
• Place them on ice to cool.
• Dry products paper towel and arrange on a plate.
• From the rest of the ingredients according to the recipe, prepare the marinade and let it brew for about 1 hour.
• pour over fragrant composition asparagus, cover and refrigerate for at least 2 hours.

You can even leave them on all night. In the morning, the product will be a wonderful option. Moreover, it can stand in the refrigerator for quite a long time. Aromatic filling is also a preservative that prevents the product from spoiling.

Delicate garnish

There is another option, when in just a few minutes you get tender and juicy pickled asparagus. The recipe contains a minimum of ingredients: asparagus, a liter of boiled water, 30 grams of salt and sugar, and 10 grams of citric acid.

The cooking method is extremely simple:

1. First of all, the stems must be washed, having cleaned them of external contaminants. For this, ordinary cold water will suffice.
2. After that, they need to be cut into pieces 10-12 centimeters long.
3. Prepared products blanch for 5 minutes in boiling water. Rinse them with cold water and put them in pre-sterilized jars.
4. Make a filling by dissolving sugar and salt in water, and then adding citric acid.
5. Fill jars with fresh composition.
6. Sterilize products in a water bath. Depending on the volume of the container, this usually takes from 10 to 25 minutes.

After cooling, the product is completely ready for use. It can be served as an independent side dish, lightly seasoned with vegetable oil, or used to prepare other, more complex salads.

Blanks for the future

Each plant product has a period when it is best to be eaten. The rest of the time people have to look various options to keep it edible for a long time. One of the most popular ways to do this is Lately pickling is considered. It is based on the action of acid, which is able to suppress the vital activity of microorganisms that lead to food spoilage. It is this property that is used when pickled asparagus is cooked. The recipe for the winter allows you to prepare as much juicy green product as you need.

In the list of main ingredients in this case includes: 2 kilograms of fresh asparagus, a tablespoon of salt, 3 cups of water, 3 cloves of garlic, 2 cups of five percent vinegar and a teaspoon of spices used for pickling.

To prepare such a preservation, you need:

• Pick up the asparagus stalks and cut off the tough ends.
• Wash food and fill it clean jars three quarters of the volume.
• Collect the rest of the ingredients in one container and bring the mixture to a boil.
• Pour marinade into jars, leaving a little space on top.
• Cover the container with metal lids and sterilize in a water bath for 15 minutes.

After that, the banks must be rolled up and sent for storage in a cool place.

Product properties

Each housewife should be well versed in the products and understand what she serves on the table for her household. Take pickled asparagus for example. The benefits and harms of this product have a rather fine line between them. Sometimes in the pursuit of a positive result, undesirable consequences can be obtained.

To prevent this from happening, you need to clearly imagine all the advantages of this popular plant:

1. Asparagus contains a huge amount of vitamins, minerals and fiber.
2. It has strong diuretic properties, which helps to remove harmful substances from the body in a timely manner.
3. It contains very few calories: 20 units per 100 grams fresh product. This makes it useful for those who suffer from excess weight.
4. Thanks to it regulates the metabolism of toxins and slags.
5. Due to special elements called "coumarins", asparagus regulates the work of the heart, preventing increased blood clotting and the formation of blood clots.
6. Saponins, which are very abundant in this plant, help with diseases. respiratory tract. They dilute phlegm and remove mucus from the bronchi.
7. The product has an anti-inflammatory effect.

Despite this, asparagus also has its drawbacks:

• Saponin, which cleanses the lungs, has a negative effect on the gastric mucosa. This can cause allergies, gastritis, ulcers, and even diabetes.
• Asparagus is contraindicated in people suffering from cystitis and rheumatism.
• Some people have an individual intolerance to the product.

Knowing these subtleties, you can think over your diet in advance.

Good analogue

Just like pickled asparagus, it is also harvested. You can do it different ways. One of the most popular provides the following ratio of components: for 500 grams of asparagus beans, you will need 50 grams of parsley and fresh dill, one and a half grams of horseradish root, a tablespoon of sugar, 10 black peppercorns, 2 tablespoons of salt, 3 dried cloves, 2 grams ground cinnamon and 50 grams table vinegar.

Everything is done quite simply:

1. Fresh beans can first be warmed up a little in a pan in vegetable oil.
2. Prepare marinade from water, sugar, vinegar and salt.
3. Arrange beans in sterilized glass jars.
4. Put greens on top and sprinkle with spices.
5. Pour marinade over food and cover with metal lids.
6. Sterilize jars for 15 minutes by placing them in a water bath.
7. After that, the products must be rolled up well, turned upside down and covered with a blanket. It is better if the cooling will go gradually.

Ready-made products can be stored in a cool place or refrigerator.

home canning

For those who do not like pickled asparagus, for the winter with sunflower oil will be great option ready snack for any hot dish.

It will take next set products: for 4 kilograms of fresh beans in pods, take one and a half liters of water, 200 grams of sugar, half a liter of table vinegar, 150 grams of salt and chopped garlic, ½ kilogram of sweet pepper, 250 grams vegetable oil, 4 bunches of parsley and hot pepper (optional).

When the products are ready, you can start work:

• First you need to prepare the marinade. To do this, put all the products with the exception of garlic and herbs in a saucepan and bring to a boil.
• Add washed beans. The components should cook together for 25 minutes.
• 5 minutes before the end of cooking, add chopped parsley and finely chopped garlic.
• Arrange the finished product in sterilized jars, seal them tightly with metal lids and turn upside down.

It is better if the food cools slowly. To do this, they need to be wrapped in a blanket.

Worthy replacement

If someone is contraindicated great replacement. It can also be made excellent workpiece for the winter.

To do this, you will need: for half a kilogram of beans - 3 cloves of garlic, onion, 100 grams of carrots, 2 tablespoons of sugar, 10 grams of salt, half a liter of water, 5 grams of green chili pepper, 3 peas of allspice and a tablespoon of vinegar.

In this case, the procedure will be as follows:

1. Cut vegetables in any convenient way. They can be turned into small sticks or long straws.
2. Rinse beans, pat dry and remove hardened areas if necessary.
3. Prepare marinade from salt, sugar and water.
4. Place products in clean glass jars. Separately, pour vinegar on top.
5. Fill free space with marinade.
6. Cover and sterilize for 15 minutes.

After that, the jars must be corked and, covered with a blanket, left to cool slowly. In winter such ready salad would be a real find.

Asparagus protects against dangerous diseases, lowers blood pressure and increases stress resistance. Find out the calorie content of white, green and purple asparagus, include dishes from it in your daily menu!

Asparagus is a herb or shrub with thin, scaly leaves known to mankind for over 2000 years. Young shoots grown underground, or upper parts of shoots of some asparagus species ( scientific name plants) are used for food. The average calorie content of asparagus is 22 kcal per 100 grams, which, against the background of a neutral taste and excellent compatibility with fragrant products makes it a very popular component of any, especially dietary diet. In addition, in Russian grocery market there is another "asparagus", which has nothing to do with the specified plant, but is a semi-finished soy product and is a very common dish in some Asian cuisines. At the same time, the calorie content of soybean asparagus is on average 337 kcal / 100 g, which is 15 times higher than that of real asparagus sprouts.

Fresh

Among consumer species, asparagus is distinguished by the color of the shoots - green, white and purple. Each of them is useful in its own way and has a beneficial effect on the body.

Green

Green shoots of asparagus are the most common and affordable, due to the relatively simple method of growing and harvesting. Such sprouts represent the upper part of plants growing above the ground. They have a rich taste and the highest calorie content among all types of asparagus - 24 kcal / 100 g, which is due to the content of more sugars. Although this figure is also the minimum for food.

Also, green shoots are the most saturated with useful folic acid, which is extremely important for the normal functioning of the body, primarily the liver. This vitamin improves mood, energizes and is especially necessary for pregnant women, as it reduces the risk of miscarriage.

White

White asparagus sprouts are grown in land without access sunlight. They are softer in structure and delicate in taste, therefore they are considered a delicacy, which in past centuries was available only to aristocrats. In addition, a very laborious process of growing white asparagus contributes to an increase in the final cost of the product.

asparagus calories white color the lowest compared to other species and is 20 kcal / 100 g. Another difference between white shoots and the rest is the presence of a skin that must be removed before cooking. The main benefit of white asparagus for the body is determined by the presence of a special organic compound - allicin. This useful substance helps to lower cholesterol levels, has a beneficial effect on the functioning of the heart, and also kills the pathogenic bacteria Helicobacter pylori in the stomach, which corrode its mucous membrane and are considered the main cause of gastritis, ulcers and malignant lesions of the organ.

Important! Allicin has a low thermal stability, that is, it decomposes slowly at room temperature, and instantly when heated (cooked). Therefore, white asparagus shoots should preferably be consumed raw without long-term storage.

The main sources of allicin are onions and garlic. It is this substance, along with some sulfur compounds, also present in asparagus, that contributes to the fact that after eating even one shoot, literally in 15–20 minutes, the smell of urine and sweat changes, which persists for about a day. If it is significant, then this point should be taken into account.

purple

Purple asparagus - rare view culture, which is also grown in the dark, but with short-term access to ultraviolet light. This technology contributes to the formation of special useful pigments - anthocyanins, which give the sprouts a purple color. Indeed, in the process heat treatment it changes to green and takes on the same appearance as classic version this product. In addition, these sprouts differ from other color varieties in a slight bitterness in taste, which gives the prepared dishes some piquancy.

asparagus calories purple the average of all types is 22 kcal / 100 g. The useful anthocyanins contained in it have a beneficial effect on health - they prevent diseases urinary system, increase memory and concentration, reduce stress and eliminate irritability. Studies have shown that people who regularly consume purple vegetable, reduces the risk oncological diseases.

In general, if we talk about taste characteristics, then the most common green shoots are no different from the delicious white and rare purple ones. Also, regardless of color, all types of asparagus are powerful antioxidants, have pronounced anti-cancer properties and a number of other beneficial effects:

• reduce arterial pressure;
• strengthen contractions and normalize the rhythm of the heart;
• produce a blood-purifying and diuretic effect;
• make up for the lack of protein in a vegetarian diet;
• accelerate the process of losing weight due to low calorie content;
• make the diet more complete and balanced;
• saturate the body with valuable substances;
• relieve nervous tension, increase stress resistance.

In the Renaissance, the plant was considered the strongest aphrodisiac, therefore it was forbidden to be used by church ministers in order to avoid kindling the "fire of passion."

The nutritional value of asparagus stalks is considered almost optimal. With a minimum calorie content, asparagus contains a wide range of various useful substances. Although it should be borne in mind that these figures vary depending on the storage conditions and the method of preparation or use of the product.

When included in the diet, young crunchy shoots help to get rid of excess weight much faster and more comfortable for the body, providing it with the necessary useful elements, accelerating the burning of body fat, activating metabolism, providing a tonic effect. Due to the diuretic effect, this product helps to remove excess fluid, toxins and toxins.

Contrary to popular belief, the thickness of the shoots does not affect the quality, composition or calorie content of asparagus. All these characteristics directly depend only on their age and freshness. When purchasing such a product, it is necessary to choose elastic stems of even color with small dense tops. The cuts should not be dried out, the surface should not be wilted, and the tops should even begin to bloom.

It should be remembered that freshly cut asparagus stalks are not subject to long-term storage, as they quickly lose their taste and useful qualities. They need to be treated like fresh flowers - put in water and periodically change it, updating the cut. Such a "bouquet" is covered with a film and stored in the refrigerator.

You can also purchase frozen shoots, which are available in almost any supermarket, or freeze yourself. The calorie content of asparagus after freezing remains the same as that of fresh, and the loss of vitamins and other valuable elements does not exceed 15-20%, which, with a very rich composition of the plant, will not be too noticeable.

Marinated

In addition to fresh and frozen, pickled asparagus, which is sold in small glass jars, is no less popular and affordable. This product is widely used as independent dish or as a useful addition to variety of salads and snacks. In addition, the calorie content of asparagus after marinating under industrial conditions is somewhat reduced and is only 15 kcal / 100 g, which makes it ideal component any diet program. In this case, pickled asparagus shoots are recommended to be added to almost all the first and second low calorie meals, which will make them tastier, give a touch of piquancy and at the same time not only not increase, but even reduce the total calorie content.

The benefits of pickled asparagus sprouts are explained by their own beneficial properties, which are lost only by 15–20% during heat treatment, as well as the addition of some other components, in particular spices and vinegar. The various beneficial effects of spice supplements on the human body are well known. And vinegar, as a result of bacterial fermentation, saturates the marinade and the asparagus sprouts in it with beneficial bacteria and enzymes that improve the intestinal microflora and activate the digestive processes. In addition, indications for the use of pickled shoots this plant are heart disease and vascular problems, and due to the low calorie content, it is recommended for obesity to accelerate fat breakdown.

At the same time, pickled asparagus has a very irritating effect on the gastric mucosa, therefore it is contraindicated for use in the presence of acute gastrointestinal diseases. In addition, it should be borne in mind that the product can be harmful in case of intolerance to the substances present in it, including not only the asparagus itself, but also spices or vinegar.

Soya

The correct name is yuka (Japanese) and fuzhu (Chinese). In Russia, another name has taken root - Korean asparagus, although there is nothing in common between this product and a plant with that name, except for a very distant external resemblance (when dried, yuca-fuju usually has the shape of sticks resembling asparagus shoots). The semi-finished soy product differs significantly from real asparagus in terms of calories, composition and taste, it has completely different beneficial features and contraindications. The energy value of such a product varies from 234 to 440 kcal / 100 g, depending on the state and method of preparation - Korean asparagus is dry (dried) or in ready-made(boiled, pickled, fried, etc.).

Benefit and harm soy asparagus depends on what it is made of, and how it is further prepared. The raw material for the production of such a product is soybeans: after soaking in water, they are crushed, boiled, and then filtered. The resulting milk is boiled and the film formed on the surface is collected, which is then hung and dried, as a result of which it acquires a flat fibrous structure. Thus, a dry protein concentrate is obtained, containing a number of useful amino acids and ideal for use in dietary and vegetarian nutrition in order to compensate for the lack of proteins in food. Moreover, this product has pleasant taste, delicate aroma and weight healing properties. Moreover, its high calorie content is half provided by the breakdown of proteins, and the rest is healthy fats and complex carbohydrates.

Dry semi-finished product is not eaten. It is first kept in water for a day or poured with boiling water for a couple of hours, and then used for cooking. It should be borne in mind that the calorie content of dried asparagus is maximum and is 440 kcal / 100 g. After soaking, asparagus is moist, heavier and ready to use with a calorie content reduced to a minimum for such a product of 234 cal per 100 grams. At the same time, the volume of the dry billet increases by about 3 times.

Subsequent changes palatability, nutritional value, useful properties and calorie content of asparagus depend on the chosen cooking method. The foam itself soy milk does not differ in sophistication of taste. In Japan, it is customary to eat it raw, in China it is dried, and in order for an unattractive semi-finished product to become a full-fledged dish, all kinds of seasonings and spices are added.

The benefits of soy products for the human body are determined by important properties the plant itself (feedstock), including:

• the ability to reduce the level of "bad" cholesterol in the blood - for this you need to consume about 25 g of vegetable protein per day;
• optimal calorie content, which, at a sufficiently high rate, does not contain empty calories at all;
• presence in the composition increased concentration lecithin - a substance involved in lipid metabolism, promotes the burning of fat in the liver and actively normalizes weight;
• elimination or reduction of the severity of the effects of menopausal syndrome, in particular osteoporosis and hot flashes, which is facilitated by the presence of estrogen-like isoflavones and calcium in the beans;
• high content high-quality vegetable protein, which in its structure is not much inferior to an animal, and is also indispensable in the nutrition of people suffering from lactose intolerance or food allergies on protein products animal origin.

The inclusion of a soy product in the diet is useful for the prevention of cardiovascular and oncological diseases. A high calorie content and a diverse vitamin and mineral composition make dishes from it ideal for restoring or maintaining strength during periods of heavy physical and mental stress.

Important! According to medical data, the consumption of soy asparagus in large quantities can lead to a deterioration in the condition of the pancreas. Therefore, experts recommend sticking to the golden mean, including this product in the diet no more than once a week and in moderation.

In addition, soy is contraindicated during pregnancy, in the presence of urolithiasis or diseases. endocrine system. Some studies show that the abuse of concentrates of these beans can cause cerebrovascular accident and a decrease in brain volume, as well as accelerate the aging process. The reason for this is the phytoestrogens contained in soy, which can inhibit the growth of brain cells. But this fact is rather controversial, since in other medical sources it is these phytoestrogens that are considered useful and are recommended for women to slow down aging after 30 years.

Another controversial claim concerns the benefits of protein present in soy, in terms of the content of which it is significantly superior to other legumes. This is due to the fact that in the fruits of this plant there is a special enzyme that reduces the activity of proteins and the enzymes necessary for their absorption. This fact does not mean that soy is unhealthy, but its the nutritional value and useful calorie content is much lower than is commonly believed.

Dishes

Asparagus stalks and semi-finished soy products are actively used in cooking. Both products are components of many dishes - they are boiled, marinated, added to soups and prepared as a separate snack. But the calorie content of asparagus - real and made from soy - and the principles of preparation of each of them are completely different.

From shoots of asparagus

Asparagus sprouts are eaten fresh or processed in any way - they can be boiled in water or steamed, fried, grilled, marinated. Asparagus is an excellent independent snack and an excellent side dish for meat or fish, as it significantly reduces the calorie content and increases the beneficial properties of such dishes.

Boiled

The easiest way to cook asparagus stalks is by boiling, which does not require special culinary skills or the addition of expensive products. The shoots are laid out in a colander, dipped in salted boiling water, boiled for 4 minutes. Ready boiled asparagus has a mild delicate taste and the same low calorie content as fresh sprouts - an average of 22 kcal / 100 g. To get a more interesting and not insipid product, however, with a high calorie content, it is recommended to use shoots with a creamy sauce.

Braised

The preparation of stewed asparagus is also notable for its simplicity and accessibility, and the dish itself has a variety of useful properties for humans. To do this, finely chop in random order 100 g of onion and 100 g of carrots. Put in a deep frying pan, put on a small fire and simmer until half cooked. Add 300 g of asparagus shoots cut into pieces and 2 tbsp. l. tomato sauce. Stew until ready. The calorie content of asparagus in this recipe is 31.5 kcal / 100 g.

To improve the taste, you can add vegetable or butter. But it should be borne in mind that these products (especially the second one) have a high energy value, so the total calorie content of a dish can increase several times.

Grilled

Whole asparagus shoots are mixed with a small amount olive oil, salt and pepper. Spread on the grill and cook for 3-5 minutes. Then the crispy sticks with a soft center are transferred to a dish and sprinkled with lemon zest and grated cheese to improve the taste. The calorie content of asparagus baked in this way is 30 kcal / 100 g. total calories dishes depend on the variety, fat content and amount of cheese used.

From soy asparagus

For culinary use, a dry semi-finished soy product is best, from which you can cook variety of dishes. Before cooking, the plates are soaked with water in one of two ways: soaked for a day in cold water or steamed with boiling water for 1-2 hours. After that, they become ready for further use. Due to their neutral taste, they are considered ideal basis or simply useful component for any meal.

Korean salad

A classic salad made from a soy concentrated product has a rather high calorie content - 245 kcal / 100 g, and mainly due to an increase in the amount of sugars contained in carrots and other ingredients. To prepare the dish, soak 150 g of dry soy concentrate in water, then squeeze out excess moisture and cut into 4-5 cm pieces. Add 10 ml of vinegar, 40 ml of soy sauce, 20 g of sugar, 2 chopped garlic cloves, a little sesame and coriander.

Separately fried in a small amount vegetable oil, cut into rings 2 onions and rub 2 carrots on a special grater to get long chips, as when cooking carrots in Korean. First, grated carrots are laid out in a deep dish, asparagus pieces are on top, then − fried onion. Everything is gently mixed and left to infuse for 30 minutes, after which it is used as an independent snack or side dish for meat and fish.

soup

Lean, hearty, healthy and easy to prepare soup is made from soy concentrate with the addition of carrots, coriander and garlic. The use of these spices gives the dish the aroma of the well-known Korean carrot, and its taste resembles the traditional winter soup, boiled in broth with noodles and carrots. The calorie content of such a dish is 223 kcal / 100 g.

Soup is prepared from 60 g of dry product, which is soaked in water and then used as a base, instead of broth. Moisture-saturated semi-finished product is cut into small pieces. Separately, grate 1 carrot and chop 4-5 cloves of garlic in a convenient way, and then fry these vegetables in 1 tbsp. l. olive oil, stirring constantly.

Chopped soy cubes and carrot-garlic dressing are introduced into boiling water, a little coriander is added to taste. Bring to a boil, lightly add salt, cook over low heat for 4-5 minutes. The soup is served hot.

Marinated

Pickled fuju is a traditional dish Asian cuisine. With this cooking method, the calorie content of Korean-style asparagus is reduced to an average of 330 kcal / 100 g.

The pre-soaked dry product weighing 250 g is squeezed out, boiled, cooled and cut in random order. Separately prepare the marinade by mixing 5 tbsp. l. olive or sunflower oil with 1 tbsp. l. balsamic vinegar, 2 tbsp. l. soy sauce, garlic, pepper, salt and sugar to taste. Fuju plates are poured with dressing in a deep container, closed from above cling film and leave in the refrigerator to marinate for several hours or overnight.

The nutritional value

The chemical composition, nutritional value and calorie content of asparagus in sprouts and the soy semi-finished product of the same name are completely different and cannot be compared. But each of these products is highly valued in dietary nutrition for a lot of useful properties that are provided by the vitamins, minerals and macronutrients present in them.

Proteins fats carbohydrates

According to the information base of the US Department of Agriculture, 100 g of asparagus stalks with a calorie content of 20 kcal contain the following amount of BJU:

• proteins - 2.2 g;
• fat - 0.12 g;
• carbohydrates - 3.88 g (including 2.1 g of fiber and 1.88 g of sugars).

Boiled asparagus sprouts differ somewhat in calorie content - it rises to 22.2 kcal / 100 g with a corresponding change in the ratio of BJU in such an amount of product:

• proteins - 2.38 g;
• fat - 0.21 g, including polyunsaturated - 0.1 g;
• carbohydrates - 4.2 g (including 2 g of dietary fiber and 1.3 g of saccharides).

After pickling, the calorie content of asparagus decreases (up to 15 kcal / 100 g) and, accordingly, the amount of BJU. 100 g of pickled asparagus shoots contains:

• proteins - 1.8 g;
• fat - 0.18 g (0.04 g saturated fatty acids):
• carbohydrates - 1.47 g (dietary fibers - 1 g, saccharides - 0.3 g).

The calorie content of asparagus from soy is 15 times higher than that of asparagus and averages 387 kcal per 100 g, in which there is such an amount of BJU:

• proteins - 41.9 g;
• fat - 19.2 g;
• carbohydrates - 11.9 g.

The benefits of this product are due to the fact that energy value increases mainly due to the increased content of proteins - in soybean concentrate there are almost 20 times more of them than in asparagus stalks, while the number of carbohydrates is 10 times less.

Macro- and microelements

Asparagus is a rich source of minerals. Sprouts contain an increased amount of many valuable elements that provide them with a number of useful properties:

• iron is an indispensable participant in the processes of supplying oxygen to cells, maintains a normal level of hemoglobin in the blood, and prevents the development of anemia;
• phosphorus - ensures the vital activity of each cell and takes part in all vital important processes in the body, especially important for bone tissue and teeth;
• potassium - an important electrolyte that conducts electrical charges in the body, maintains the balance of acidity in the body, helps to deliver nutrients to cells, cleanse toxins and remove toxins;
• sodium - supports water-salt balance in cells, normalizes neuromuscular activity and kidney function, ensures the preservation of minerals in the blood in a dissolved state;
• magnesium - calms the central and peripheral nervous system, regulates the balance in the nervous and muscle tissue, provides "inner peace" of the body;
• calcium − main element bone tissue, which ensures its strength, as well as a participant in the processes of excitation and inhibition in the brain and maintaining their balance.

Almost the same set of macro- and microelements has a semi-finished soy product. This shows some similarities between both products.

However, asparagus has some advantages. Along with Jerusalem artichoke and chicory, it contains an increased amount of inulin, a unique carbohydrate that is a natural prebiotic and, unlike many other carbohydrates, is not broken down in the gastrointestinal tract. Moving through the intestines, it reaches the large intestine in an undigested form, where it becomes food for beneficial bacteria - bifidobacteria and lactobacilli. These microorganisms contribute better assimilation nutrients prevent the development of allergies and colon cancer.

Also both asparagus are rich dietary fiber, which normalize the digestive processes and ensure the optimal speed of food movement through the gastrointestinal tract. Foods containing a lot of fat slow down digestion, while carbohydrates, on the contrary, speed it up. To maintain balance, you need to consume up to 50 g of fiber daily, the source of which can be either asparagus or soy concentrate.

vitamins

basis vitamin composition asparagus stems are vitamins C, groups B, E and A, as well as beta-carotene. Their useful action is as follows:

• C - ensures normal operation immune system, maintains healthy connective and bone tissue, participates in protein metabolism and redox processes;
• group B - contribute to the proper flow of cellular metabolism, ensure the health of the nervous system, maintain a balance of the emotional and mental state;
• PP - regulates the activity of the higher nervous system, improves digestion, protects the cardiovascular system, promotes vasodilation and prevents the formation of blood clots;
• E - a strong antioxidant, neutralizes free radicals, actively protects cell membranes from damage;
• beta-carotene - a precursor of vitamin A, is a powerful antioxidant and adaptogen, has a pronounced immunostimulating effect;
• A - accelerates the process of skin renewal, promotes rapid healing and restoration of damaged tissues, has a beneficial effect on vision and eye health in general.

The chemical composition of the soybean product includes the same vitamins, but in a slightly different quantitative ratio, which does not significantly affect the beneficial properties.

Asparagus is valued for the highest content of folic acid among vegetables and fruits, which makes it an indispensable component. healthy eating especially women during pregnancy. This substance is called "vitamin" by some scientists. Have a good mood", as it contributes to the production of hormones of" happiness. Besides, folic acid contributes to the supply of carbon necessary for the synthesis of hemoglobin, positively affects the development of cells, the restoration of all tissues, the functioning of the immune and cardiovascular systems.

Despite the various health benefits and optimal calorie content of asparagus and soy concentrate of the same name, both products should be consumed in reasonable amounts. Their harm can manifest itself with excessive enthusiasm or the presence of individual intolerance and other contraindications.

The benefits of pickled asparagus

Harm of pickled asparagus

Source http://foody.ru/marinovannaja-sparzha

Asparagus is not a very popular product, but it is incredibly useful. If one day you meet these unusual green stems on the counter, be sure to take a sample. In this article, you will learn what are the benefits of asparagus for the body.

What is the benefit of asparagus?

For those who follow their figure, asparagus - sheer benefit. It is not only easy to digest and contains few calories, but also perfectly enriches the body with a mass of vitamins and minerals. Among them are A, C, E, PP and a number of B vitamins - B1, B2 and rare B9. In addition, it contains macro- and microelements necessary for the body, among which are calcium, magnesium, potassium, iron, phosphorus and zinc.

A separate advantage of asparagus is the high content of asparagine in it, a special substance that allows to reduce high blood pressure, and most importantly, remove toxins from the body, including ammonia. This component should be present on your table every day if you suffer from heart and vascular diseases or have had a heart attack.

Regular consumption of asparagus in food first of all improves the condition of the skin, because it contains vitamins A and E, which are simply necessary for its beauty. In addition, the high content of magnesium turns asparagus into an anti-stress agent, which has a positive effect on nervous system, and on the outside.

The benefits and harms of pickled asparagus

Pickled asparagus is just as healthy as natural asparagus. Losing weight will be interested that even in this form it has only 15 calories per 100 g, which means that it can be safely eaten even during low calorie diet for weight loss.

The benefits of this type of asparagus are exactly the same as those of regular asparagus. Those who use it can expect the same positive effect on the cardiovascular system and other benefits.

Such a product can only harm those who are experiencing an exacerbation of an ulcer or gastritis, since any pickled foods, especially those rich in fiber (like asparagus), are not recommended for use during this period.

The benefits and harms of dried asparagus

Dried asparagus is herbal product, and soy. Its composition is fundamentally different from the asparagus we discussed above, and its calorie content is 234 kcal per 100 g. It is only partially suitable for dietary nutrition, since the soybean from which it is made is rich in vegetable protein.

It can harm those who suffer from individual intolerance to the product. In addition, there is a risk that such a product contains GMOs, so you should not lean too much on its use.

Source http://womanadvice.ru/chem-polezna-sparzha

Korean Soy Asparagus is a salad made from dried soy milk froth. Nothing to do with escapes useful delicacy vegetable does not have. Sold in Russia and Kazakhstan in many catering outlets. Other names: fuju, fupi, doupi, yuka, tofu skin. Three early written records of the product are known: 1587, 1695 in Japan and 1578 in China.

The foam of soy milk, or yuba, is not distinguished by sophistication. In Japan it is eaten raw, in China it is dried. Seasonings improve taste and change status - so an unattractive semi-finished product becomes a full-fledged dish.

Soybeans are high in protein, vitamins, minerals and insoluble fiber. Vegan products are prepared from them: milk and cheese, natural soy sauce. It is a quality source of iron, calcium, magnesium salts, selenium, phytoestrogens and plant sterols. Fuzhu inherits the main beneficial properties of soy and gives them to lovers of Asian cuisine.

The benefits of asparagus in Korean

1. Fiber improves performance gastrointestinal tract eliminates constipation.
2. The benefit of insoluble plant fibers and soy protein is to lower blood cholesterol levels.
3. Polysaturated fatty acid as part of fuzhu prevent heart disease.
4. The soy diet, thanks to plant estrogens, reduces the risk of breast cancer for women.
5. Isoflavones, which are part of pickled asparagus, are useful for PMS and endometriosis. Another argument in favor of the inclusion of this salad in the diet of women.
6. Selenium protects men from colon and prostate cancer.
7. Soy asparagus relieves menopausal symptoms by slightly increasing blood levels of estrogen. Additionally Korean salad rich in calcium to protect against osteoporosis.
8. Suitable for vegetarian and vegan diets. Soy protein is complete, contains everything necessary for a person amino acids and is equal in nutritional value to animal protein. But at the same time it is better absorbed.
9. Soy amino acids are involved in the constant renewal of our body cells, helping to maintain skin elasticity and muscle tone, and slow down aging.
10. Salad with Korean asparagus promotes hair growth and stops hair loss.

Calorie content of 100 g is 300 kcal. Even small portion allows you to quickly get enough, but does not lead to weight gain. Therefore, Korean asparagus is sometimes included in diets.

Harm of soy asparagus

With the exorbitant use of the product, the beneficial properties turn into harm.

1. It is dangerous to give soy uncontrolled to children. This is a direct path to deviations in the development of the reproductive system.
2. Peptic ulcer may develop.
3. The product is dangerous for women who are predisposed to estrogen-sensitive tumors.
4. Soy oxalates, which can accumulate in the kidneys, also conceal harm, so people with kidney problems should include in their menu soy products Not recommended.
5. Fuzhu contains substances that interfere with the activity of the thyroid and pancreas.
6. Soy products - strong allergen, which is why especially sensitive people should eat them with caution.

Asparagus in Korean is partially contraindicated (it is allowed to use in small doses) with:

• acute diseases of the gastrointestinal tract;
• prostatitis;
• cystitis;
• articular rheumatism.

Do not risk your health by buying dried Korean asparagus made from genetically modified beans.

Read the information on the packaging, pay attention to the expiration date.

In dried form, fuju is stored for a long time, but ready meal will last in your refrigerator for up to two days.

Healthy Recipes

There are several ways to soak dry plates of soy asparagus with water:

• soak in cold water for a day;
• pour boiling water for two hours;
• soak first, then boil until tender.

Marinated fuju

• 250 g fuju;
• 4 cloves of garlic;
• 1 st. l. balsamic vinegar;
• 5 st. l. vegetable oil;
• 1-2 tbsp. l. soy sauce;
• salt and sugar;
• hot pepper or paprika.

1. Squeeze the soaked asparagus and cut.
2. For the marinade, mix the sauce, oil, vinegar, seasonings and garlic passed through a press.
3. Pour dressing over boiled fuju plates.
4. Cover the container with cling film and leave overnight in the refrigerator.

Spicy beef soup

• 600 g of beef pulp and ribs;
• 2-3 tbsp. l. sunflower oil;
• a piece of ginger (10 cm);
• 2 onions;
• 3 sticks of dried soy asparagus;
• head of broccoli;
• soy sauce;
• Chinese noodles;
• celery leaves;
• hot peppers;
• green onion.

1. Soak soy semi-finished product in hot water.
2. Cut the beef into small pieces, pour over cold water, bring to a boil, then immediately remove from the pan.
3. On hot pan pour sunflower oil, add ginger and finely chopped onion. Fry quickly.
4. Pour the meat broth over the contents of the pan (should make about 4 cups).
5. Put the beef there and cover with a lid without removing it from the heat.
6. Fuzhu squeeze, cut into pieces, add to the meat. Continue simmering over low heat until cooked through.
7. Put an inflorescence in each plate when serving boiled cabbage broccoli, celery greens, green onions.
8. Ready Chinese noodles Arrange on plates, pour over soy sauce, pepper.
9. Do the same with meat and soy asparagus.
10. Pour broth over each dish before serving.

This spicy soup is good to eat in cold weather. high calorie content And a large number of spices will help keep you warm in winter.

Eat fuju home cooking: benefit shop product reduced due to flavor enhancers and other additives with dubious benefits.

It cannot be asserted that soy food heal you. But asparagus made from soy milk foam does have beneficial properties. By eating fuju no more than 1-2 times a month, you will avoid unpleasant side effects and decorate the table with oriental dishes.

Source http://www.poleznenko.ru/sparzha-po-korejski.html

Properties of Pickled Asparagus

How much does marinated asparagus cost (average price per 1 kg.)?

As you know, asparagus is otherwise called asparagus, while there is simply a huge number of varieties of this plant. Today, however, one of them is mainly consumed in food - ordinary asparagus.

A great many applications have been invented for this miracle vegetable: nevertheless, the main ones are the use of asparagus for food, as well as for decorative and medicinal purposes. As for the aesthetic side: probably, many have met asparagus in flower arrangements in the form miniature Christmas trees with attractive orange berries.

In addition, pickled asparagus, which can be purchased at grocery stores, is also popular. Most often, pickled asparagus is sold in small jars made of transparent glass. Pickled asparagus can be used as an independent snack, although it often acts as an excellent addition to salads and snacks.

The benefits of pickled asparagus

The benefits of pickled asparagus are explained by the composition of this product, which contains a large amount of vitamins B and ascorbic acid along with a unique substance called asparagine. In addition, pickled asparagus contains a lot of delicate fiber, folic acid, as well as manganese, selenium, potassium, copper, calcium, sodium, iron, zinc and other elements important for the human body.

It has been scientifically proven that due to this composition, the benefits of pickled asparagus lies in the ability of this product to reduce blood pressure, as well as increase heart contractions. For many internal organs the use of pickled asparagus has a strong healing effect.

In addition, the calorie content of pickled asparagus is extremely low - only 15 kcal per 100 grams of the finished product. Pickled asparagus shoots are often added to salads, side dishes and soups - this use not only adds a touch of spice to ready-made dishes and does not add unnecessary nutritional value.

Harm of pickled asparagus

The harm of pickled asparagus, as a rule, manifests itself in the case of personal intolerance of some people to certain substances contained in this product. So, special care when using pickled asparagus is recommended for people who have gastrointestinal diseases in an acute form due to the distinctive property of this vegetable crop act irritatingly on the mucous membranes of the stomach.

Besides, probable harm pickled asparagus can make itself felt if a person has such chronic diseases as cystitis, prostatitis and rheumatism. That is why, in order for the use of pickled asparagus to be exclusively beneficial, you must first consult with your doctor.

Calorie pickled asparagus 15 kcal

Energy value of pickled asparagus (Proportion of proteins, fats, carbohydrates - bzhu):

Energy ratio (b|g|y): 48%|11%|39%

Source http://findfood.ru/product/marinovannaja-sparzha

At one time, I constantly bought pickled soy asparagus in the market. Korean (maybe Vietnamese or Chinese) girls were selling insanely delicious soy snacks! I apologize in advance, at that time I did not distinguish between Asians at all, therefore I indicate such a spread in nationality. Now I would be much smarter, I would definitely find out where this wonderful recipe comes from and where these lovely sellers came from. And I always wanted to unravel the secret of how to cook fuju soy asparagus.

The Asian girls left, they stopped selling pickled asparagus, and I completely forgot about this dish.

Today, when I saw dried fuju on sale, I decided to definitely cook it! I made it, and then another, and how delicious it was!

I did not want to follow any of the recipes presented on various cooking sites, since none of them looked like the one that Asian girls once cooked. I decided to recreate the taste myself. And you know, it turned out pretty good: pickled soy asparagus in rice vinegar, with soy sauce, garlic and red pepper. Aromatic, spicy, bright taste. I think you will like it too.

What do you need:

• 200 gr. dried asparagus - fuju
• 3 art. l. soy sauce (salted)
• 2 tsp rice vinegar
• 3 garlic cloves
• 1/2 red pepper (not too hot)
• 1/2 tsp cane or white sugar
• 2 tbsp. l. vegetable oil
• 2-3 tbsp. l. water

The recipe is simple, but it will take a lot of time. Since fuju must first be soaked overnight in cold water ( room temperature). And then marinate for 2-3 hours. at least, but preferably at night.

How to marinate soy asparagus deliciously

So, pour the asparagus drinking water. The water completely covers the fuju. We leave for the night. By morning, the color of the asparagus will change a little, become lighter, and the fibers themselves will soften.

We take dishes in which it will be convenient to marinate the soy product. And we begin to prepare the marinade. Add vinegar and soy sauce. We mix.

Add finely chopped garlic, it can also be passed through a garlic press. Cut red hot peppers into rings. Pepper to taste. I love spicier. We fall asleep sugar.

We add some water. Cut the asparagus into small pieces. And put in the marinade.

We fill the bowl completely. Half of the fuju will sink in the marinade, and half will remain on the surface (it also depends on the shape of the dish), so soy snack Stir occasionally to marinate evenly.

We put in the refrigerator for the night. Or at least 2-3 hours. After this time, the pickled soy asparagus will be ready. Drizzle it with oil.

Serve as cold appetizer. I have: pickled fuju, rice, bok choy with mushrooms and green beans.

Bon appetit!

Recipe from Galina A.

Korean Soy Asparagus is a salad made from dried soy milk froth. It has nothing to do with the shoots of a healthy delicacy vegetable. Sold in Russia and Kazakhstan in many catering outlets. Other names: fuju, fupi, doupi, yuka, tofu skin. Three early written records of the product are known: 1587, 1695 in Japan and 1578 in China. Soy milk foam, or yuba, is not distinguished by sophistication. In Japan it is eaten raw, in China it is dried. Seasonings improve taste and change status - so an unattractive semi-finished product becomes a full-fledged dish.

Soybeans are high in protein, vitamins, minerals and insoluble fiber. Vegan products are prepared from them: milk and cheese,. It is a quality source of iron, calcium, magnesium salts, selenium, phytoestrogens and plant sterols. Fuzhu inherits the main beneficial properties of soy and gives them to lovers of Asian cuisine.

1. Fiber improves the functioning of the gastrointestinal tract, eliminates constipation.
2. The benefit of insoluble plant fibers and soy protein is to lower blood cholesterol levels.
3. The polyunsaturated fatty acids in fuju prevent heart disease.
4. The soy diet, thanks to plant estrogens, reduces the risk of breast cancer for women.
5. Isoflavones, which are part of pickled asparagus, are useful for PMS and endometriosis. Another argument in favor of the inclusion of this salad in the diet of women.
6. Selenium protects men from colon and prostate cancer.
7. Soy asparagus relieves menopausal symptoms by slightly increasing blood levels of estrogen. Additionally, Korean salad is rich in calcium to protect against osteoporosis.
8. Suitable for vegetarian and vegan diets. Soy protein is complete, contains all the amino acids necessary for a person and is equal in nutritional value to animal protein. But at the same time it is better absorbed.
9. Soy amino acids are involved in the constant renewal of our body cells, helping to maintain skin elasticity and muscle tone, and slow down aging.
10. Salad with Korean asparagus promotes hair growth and stops hair loss.

Calorie content of 100 g is 300 kcal. Even a small portion allows you to quickly get enough, but does not lead to weight gain. Therefore, Korean asparagus is sometimes included in diets.

Harm

With the exorbitant use of the product, the beneficial properties turn into harm.

1. It is dangerous to give soy uncontrolled to children. This is a direct path to deviations in the development of the reproductive system.
2. Peptic ulcer may develop.
3. The product is dangerous for women who are predisposed to estrogen-sensitive tumors.
4. Harm is also concealed by soy oxalates, which can accumulate in the kidneys, so people with kidney problems are not recommended to include soy products in their menu.
5. Fuzhu contains substances that interfere with the activity of the thyroid and pancreas.
6. Soy products are a strong allergen, which is why especially sensitive people should eat them with caution.

Asparagus in Korean is partially contraindicated (it is allowed to use in small doses) with:

• acute diseases of the gastrointestinal tract;
• prostatitis;
• cystitis;
• articular rheumatism.

Don't risk your health by buying dried Korean asparagus made from genetically modified beans.

Read the information on the packaging, pay attention to the expiration date.

In dried form, fuju is stored for a long time, but the finished dish will last in your refrigerator for no more than two days.

Healthy Recipes

There are several ways to soak dry plates of soy asparagus with water:

• soak in cold water for a day;
• pour boiling water for two hours;
• soak first, then boil until tender.

Marinated fuju

Ingredients:

• 250 g fuju;
• 4 cloves of garlic;
• 1 st. l. balsamic vinegar;
• 5 st. l. vegetable oil;
• 1-2 tbsp. l. soy sauce;
• salt and sugar;
• hot pepper or paprika.

Cooking method:

1. Squeeze the soaked asparagus and cut.
2. For the marinade, mix the sauce, oil, vinegar, seasonings and garlic passed through a press.
3. Pour dressing over boiled fuju plates.
4. Cover the container with cling film and leave overnight in the refrigerator.

Spicy beef soup

Servings: 4-6

Ingredients:

• 600 g of beef pulp and ribs;
• 2-3 tbsp. l. sunflower oil;
• a piece of ginger (10 cm);
• 2 onions;
• 3 sticks of dried soy asparagus;
• head of broccoli;
• soy sauce;
• Chinese noodles;
• celery leaves;
• hot peppers;
• green onion.

Cooking method:

1. Soak soy semi-finished product in hot water.
2. Cut the beef into small pieces, pour over cold water, bring to a boil, then immediately remove from the pan.
3. Pour sunflower oil into a hot frying pan, add ginger and finely chopped onion. Fry quickly.
4. Pour the meat broth over the contents of the pan (should make about 4 cups).
5. Put the beef there and cover with a lid without removing it from the heat.
6. Fuzhu squeeze, cut into pieces, add to the meat. Continue simmering over low heat until cooked through.
7. In each plate, when serving, put the inflorescence of boiled broccoli, celery greens, green onions.
8. Arrange the finished Chinese noodles on plates, pour over soy sauce, pepper.
9. Do the same with meat and soy asparagus.
10. Pour broth over each dish before serving.

This spicy soup is good to eat in cold weather. High calorie content and a large amount of spices will help keep warm in winter.

Eat homemade fuju: Store-bought fuju is diminished by flavor enhancers and other additives with dubious benefits.

It cannot be argued that eating soy will make you healthier. But asparagus made from foam really has useful properties. By eating fuju no more than 1-2 times a month, you will avoid unpleasant side effects and decorate the table with oriental dishes.