Taste Green or white asparagus - What makes the difference?

White, green, purple: worth knowing about differences in asparagus

The asparagus harvest is currently in full swing. Lots of sunshine in recent weeks has ensured that the quality of the noble vegetables is particularly good. Available are the delicious - and healthy - asparagus spears in different colors. Not all are the same in terms of taste.

Most Germans love asparagus

Already weeks ago the asparagus season started in Germany. Among the German citizens, the noble vegetables are extremely popular. It is not only delicious, but also healthy. Asparagus spears score among others with their high vitamin C content. In addition, they are low in calories and stimulate the metabolism. Asparagus comes in three different colors: white, green or purple. Among other things, the taste can be derived from the color. Experts explain interesting facts about the topic.

White, green or purple: asparagus comes in different colors. Some asparagus spears taste more intense than others. (Image: karepa / fotolia.com)

Good for digestion

There are many reasons why the super-vegetables are so healthy: asparagus is ascribed a positive effect on the nervous system, cell growth (skin, hair) and digestion.

In addition, the vegetables contain a variety of valuable vitamins (A, C, B1, B2 and E) as well as minerals and trace elements (iron, calcium, potassium, copper, magnesium, phosphorus and zinc).

Health experts, for example, recommend the most delicious vegetables for constipation, gallbladder and liver problems, diabetes or bladder problems.

Asparagus is available in different colors

The vegetables are available in different colors. The most popular is the mild-tasting white asparagus, which is cultivated and engraved in the typical earthen ramparts, before the tips come into contact with sunlight, the consumer center Bavaria explains on its website.

With purple asparagus asparagus is waited until it has already broken through the earth's surface slightly. It forms anthocyanins to protect against sunlight. These are violet dyes, which are considered to have health-promoting and cell-protecting effects.

"In order to preserve them, the asparagus tips should look as much as possible out of the water while cooking," says Susanne Moritz, nutrition expert at the Bavarian consumer advice center.

Hearty taste

According to the consumer center, violet white asparagus and green asparagus taste a bit more hearty than the white bars.

For green asparagus other varieties are grown. It grows above the ground and is cut off when the rods are big enough.

Due to the influence of light, it is discolored along its entire length. The rods are thinner and, if at all, need only be peeled on the lower third.

Normally green asparagus loses some of its color while cooking, but a simple trick avoids this:

"Green asparagus remains green when it is quenched after cooking in ice water," explains the Bavarian Farmers Association in a statement. (Ad)