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Fresh asparagus

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In Sardinia, the culture of consumption of asparagus is very ancient and originates from use of shoots from wild biotypes (A. acutifolius and A. albus).

Cultivation in Sardinia Asparagus (A. Officinalis), is mainly produced in the Medio Campidano area and is currently widespread mainly in the plains of the campidans of Cagliari and Oristano.

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The chemical composition of the cultivated asparagus is as follows:

calories: 15-25

fibers: 1.5%

proteins: 2.2%

carbohydrates: 3.5% fructose

Doctors and nutritionists have attributed to the asparagus important health virtues, considering it an excellent food in many ways: dietary, an important component of low-calorie vegetable diets; vitaminic, its balanced composition combined with mineral salts act as regulators of the cardiac and nervous system; diuretic, the high Potassium / Nitrogen ratio has a good diuretic activity.

In gastronomy, the processed and cooked asparagus lends itself to many uses, so much so find it in many traditional Sardinian recipes

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