Burning Question: What’s up with asparagus’ stinky side effect?
Published: 07/28/2010 by WiseGeek.com and the Washington Asparagus Commission
Asparagus, has one notorious side effect for some diners who eat enough of it. Within a half-hour of asparagus consumption, some people notice their urine has acquired a very pungent odor.
Good news! Asparagus does not affect everyone. Studies indicate roughly 40 to 50 percent of those tested developed the distinctive odor. Surprisingly enough, some people can’t smell the obnoxious odor of asparagus-laced urine. It is believed both the production of stinky urine and the ability to smell it are based on genetics.
Experts believe the asparagus smell is created by certain chemical compounds including methyl mercaptan, which is the same chemical which gives a skunk its defensive smell, thioesters or asparagusic acid. This smell is actually considered to be good news, proving that the asparagus eater's kidneys are functioning as they should.
Asparagus is a great source of protein, vitamins A and C, calcium, iron, is low in calories and is naturally fat and cholesterol free! Asparagus is regarded as the second best whole foods source of folic acid, which is known to lower the risk of heart disease, colon cancer, liver disease, and spina bifida.
Washington asparagus is produced on approximately 10,000 acres in the Columbia Basin, Yakima Valley and the Walla Walla area. About 53 million pounds of asparagus are produced each year, bringing close to $28 million to the state's economy.
Buying Tips: Buy firm, straight, uniformly sized spears with closed, compact tips. The stalks should be crisp, not wilted.
Storage: Asparagus is best enjoyed immediately after purchasing. Asparagus may be stored for longer periods of time simply by placing bundled stalks upright in a bowl or dish with and inch of water (or just enough to keep the stalks moist). Another method is to wrap the cut ends in a moist paper towel. Cover the towel with plastic and refrigerate.
Preparation: Rinse in cool water to clean. Snap-off or trim at least ½ inch from bottom of each spear.
Boiling: Place ½ cup water in a skillet. Cook asparagus in boiling water until crisp-tender, about 6 minutes.
Steaming: Place asparagus in steamer with 1 ½ to 2 inches of water. Cover and cook until crisp-tender, about 6 minutes.
Microwave: Place asparagus in baking dish with tips pointed towards center. Add ¼ cup water and cover. Microwave at 100% power for 4 – 7 minutes for spears, 3 – 5 minutes for pieces.
Nutritional Content - 5.3 ounces, Calories 20 , Protein 3 grams, Carbohydrate 3 grams, Fat 0 grams, Cholesterol 0 grams, Sodium 5 milligrams, Potassium 400 milligrams, Dietary Fiber 3 milligrams, % of Recommended Daily Allowance: Protein 6%, Vitamin C 20%, Vitamin B6 10%, Folacin 60%
Good news! Asparagus does not affect everyone. Studies indicate roughly 40 to 50 percent of those tested developed the distinctive odor. Surprisingly enough, some people can’t smell the obnoxious odor of asparagus-laced urine. It is believed both the production of stinky urine and the ability to smell it are based on genetics.
Experts believe the asparagus smell is created by certain chemical compounds including methyl mercaptan, which is the same chemical which gives a skunk its defensive smell, thioesters or asparagusic acid. This smell is actually considered to be good news, proving that the asparagus eater's kidneys are functioning as they should.
Asparagus is a great source of protein, vitamins A and C, calcium, iron, is low in calories and is naturally fat and cholesterol free! Asparagus is regarded as the second best whole foods source of folic acid, which is known to lower the risk of heart disease, colon cancer, liver disease, and spina bifida.
Washington asparagus is produced on approximately 10,000 acres in the Columbia Basin, Yakima Valley and the Walla Walla area. About 53 million pounds of asparagus are produced each year, bringing close to $28 million to the state's economy.
Buying Tips: Buy firm, straight, uniformly sized spears with closed, compact tips. The stalks should be crisp, not wilted.
Storage: Asparagus is best enjoyed immediately after purchasing. Asparagus may be stored for longer periods of time simply by placing bundled stalks upright in a bowl or dish with and inch of water (or just enough to keep the stalks moist). Another method is to wrap the cut ends in a moist paper towel. Cover the towel with plastic and refrigerate.
Preparation: Rinse in cool water to clean. Snap-off or trim at least ½ inch from bottom of each spear.
Boiling: Place ½ cup water in a skillet. Cook asparagus in boiling water until crisp-tender, about 6 minutes.
Steaming: Place asparagus in steamer with 1 ½ to 2 inches of water. Cover and cook until crisp-tender, about 6 minutes.
Microwave: Place asparagus in baking dish with tips pointed towards center. Add ¼ cup water and cover. Microwave at 100% power for 4 – 7 minutes for spears, 3 – 5 minutes for pieces.
Nutritional Content - 5.3 ounces, Calories 20 , Protein 3 grams, Carbohydrate 3 grams, Fat 0 grams, Cholesterol 0 grams, Sodium 5 milligrams, Potassium 400 milligrams, Dietary Fiber 3 milligrams, % of Recommended Daily Allowance: Protein 6%, Vitamin C 20%, Vitamin B6 10%, Folacin 60%
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