The asparagus are low in calories and a good source of folate and vitamin C. They also contain a moderate quantity of pro-vitamin A carotenoids, vitamin E and vitamin B (thiamin, riboflavin and niacin). A portion of 100 g provides the equivalent of approximately 10 % the recommended daily vitamin A intake and 15% of vitamin C.

Folate is important for the development of cells. It has also been tested that a high consumption of folate is important for a healthy pregnancy, helping at the same time to protect against cardiovascular diseases and cancer.

Vitamin C is a powerful antioxidant that may provide protection against cancer in different parts of the human body, intensifying also the immunological functions. The lack of vitamin C causes scurvy, one of the oldest diseases known. Vitamin A is very important for sight, growth, bone development and to keep the body tissues, the reproduction and the development of the hormonal roles and the co-enzymes.

We must also pay special attention to the mineral content of the asparagus. Depending on the consumption, the asparagus provides the daily needed consumption of iron, zinc and phosphorus; the latter plays an important role in growth and reproduction. The diuretic properties are also an outstanding characteristic.

The asparagus has few medicinal properties. It is considered a sedative foodstuff, so it is recommended against palpitations, to cure liquid retention, arthritis or diabetes. It has been used traditionally to fight neuritis.

It is also indicated in case of liquid retention, oedema, hydrops, kidney pain, physical and intellectual asthenia, anaemia, arthritis, and diabetes. It is consumed raw, grated, in juice, etc.