Facts about Asparagus

• Asparagus (Asparagus officinalis) is a perennial vegetable and a member of the Asparagaceae family.
• It was first cultivated over 2,000 years ago in the Mediterranean region.
• Asparagus is rich in vitamins A, C, and K, folate, and dietary fiber.
• The asparagus shoots, also known as spears, are the edible part of the plant.
• There are three main types of asparagus: green, white (grown in the absence of sunlight), and purple.
• It is low in calories, with only about 20 calories per 100 grams.
• Asparagus is a natural diuretic that promotes healthy kidney function and reduces bloating.
• It contains antioxidants like glutathione, which help detoxify the body and fight free radicals.
• Asparagus spears grow quickly, sometimes up to 10 cm (4 inches) in a single day during peak growth.
• The United States, China, and Peru are among the top global producers of asparagus.
• Asparagus plants can be productive for up to 20 years once established in the field.
• The vegetable is best consumed fresh but can also be blanched, frozen, or pickled to extend its shelf life.
• Asparagus is used in various culinary dishes, including soups, salads, and as a side vegetable.
• Research suggests that the fiber and prebiotics in asparagus support digestive health by feeding beneficial gut bacteria.
• Asparagus roots can grow 10-15 feet deep. 
• Asparagus contains a compound called “Asparagusic Acid” which can make your urine smell.

Reference: https://dpi.wi.gov/sites/default/files/imce/school-nutrition/pdf/fact-sheet-asparagus.pdf