A great vegetable currently in season is asparagus. Asparagus is in season throughout the spring and early summer, achieving its peak from April to June. Though there are many benefits of asparagus, one downside is its relatively shorter shelf life.To lengthen the freshness of asparagus, wrap the ends in a damp cloth or paper towel. Also consider making and eating any meals with asparagus within a few days from grocery shopping to ensure its freshness.
There are many ways to eat asparagus. For example, asparagus can be prepared raw, grilled, or roasted. If boiling asparagus, try to minimize the time you let it boil, as over-boiling asparagus can lead to a loss in nutrients. Asparagus is an especially good source of vitamin K and folate.
Vitamin K and Folate Quick Notes
- Vitamin K is a group of compounds well-known for assisting with blood clotting and preventing excessive bleeding. Additionally, vitamin K is involved in bone metabolism and insulin regulation.
- Folate and folic acid are two sides of the same coin. Folate is naturally occurring, while folic acid is synthetic. This means that while folate is present naturally in fruits and vegetables, folic acid is often present in processed foods such as bread and cereal. Folic acid is added to many of these foods to prevent a folate deficiency. Folate has far reaching impacts on the body. To name a few, folate is involved in cell and tissue growth, as well as building and maintenance of our genetic makeup.