The Real Healthy Thing Healthy Recipes and Advice to Live Well Every Day 
Asparagus is a vegetable that is a member of the same family as the lily, onions, garlic, and leeks, and can be found at any time of the year. Asparagus has been used as a vegetable and medicine as early as 3000 BC in Egypt.
As everyone knows that this greenish veggie has another type, an underground veggie and it is white. Due to its low production and rarity, this type of asparagus is very expensive.
It is a rich source of protein but contains very few carbohydrates and calories while being a very alkaline plant. And the best ingredients inside of it are calcium and magnesium.
As Dr. Merkola’s findings suggest, this herb stands out among the most health-adapted plant foods. It contains nutrients An, E, and K, selenium, magnesium, and zinc, as well as a huge number of strands, niacin, nutrients B6, manganese, iron, and thiamine.
A measure of 5.3 ounces of asparagus can yield as much as 60% of the required daily folic corrosive portion. What’s more, it helps in a superior capacity of the kidney capacity and body detoxification.
Here’s why you should consume asparagus:
Pregnant woman
It can reduce the risk of low birth weight because it is rich in calcium, folic acid, and various minerals.
Cataract
Prevents eye diseases and the advancement of waterfalls, with the help of glutathione and the antioxidants it contains.
Kidneys
It can help break down kidney stones using its diuretic properties.
Arthritis
It contains a variety of phytochemical aggravates that help in the treatment of various diseases, joint pain and reduce inflammation.
Liver
Stimulates ordinary liver capacity because it is abundant in chlorophyll.
Diabetes
It can help you maintain a normal level of acidity in your bloodstream. Asparagus is an alkaline plant as we said, so it is perfect for reducing acidity and cleansing our tissues.
Asparagus with narrow peaks and straight stems is best for consuming. It is usually consumed fresh and can be refrigerated for a maximum of 3 days. To save the amounts of minerals and sodium found in asparagus, cook it over low heat instead of boiling it.
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