A member of the lily family, asparagus comes in three distinct colorseach of which offers an admirable variety of nutrients. Low in fat and high in fiber and calcium, this vegetable is also rich in vitamins B6, C, and E.
This is the most widely available type of asparagus on the market. The diameter of the stalks ranges from super-skinny (sometimes called "pencil grass") to thick. In general, thinner stalks have a sweeter taste.
This variety lacks chlorophyll because it is grown under heaps of soil. The spears are more fibrous as a result, and have a strong, slightly bitter flavor.
Anthocyanins, healthy photonutrients also found in berries, account for this variety's burgundy tint, which fades with cooking. Purple asparagus has 20 percent more sugar than other varieties, giving it a sweeter flavor.
From our sister publication REMEDY's Healthy Living Spring 2015