Everyone will recognize at first glance that green asparagus is a different type of vegetable than white asparagus. But what are the differences behind the different colors? Can you taste the difference? And which of the two varieties is more recommended in the end? Many questions that you may have been asking yourself for a long time. Here come the answers.
Green and white asparagus are fundamentally different
differences
- Cultivation, growth and harvest
- health value and ingredients
- taste
- distribution and popularity
Cultivation, growth and harvest
Probably the biggest difference between green and white asparagus is the type of cultivation. Hobby gardeners prefer the green variant for their own bed, as it is much easier to care for. White asparagus grows underground and needs to be piled up. If the tip penetrates the ground, it is immediately harvested. You can confidently let its green relatives grow as soon as it sticks its head out of the ground. You harvest it when the stalks are sufficiently long and strong.
health value and ingredients
In the real sense, green asparagus is bleached asparagus. The different color results from the sunlight that the white asparagus does not get. Try it out and don't pile up your white asparagus. On the surface of the earth it will also turn green. Because the onset of photosynthesis produces the pigment chlorophyll, which gives it its bright green color. At the same time, green asparagus forms more healthy ingredients in this way. The variety owns
- more provitamin A
- more vitamin c
- more folic acid
- three times as much vitamin B
taste
White asparagus is ideal for mild salads. However, green asparagus is characterized by its more intense and stronger taste.
distribution and popularity
Which asparagus variety you prefer is of course a matter of taste. According to surveys, however, the white variety is at the top of the popularity list in Germany. The proportion of people who prefer green asparagus is even less than 10%. Nevertheless, gourmets in particular appreciate the stronger aroma. It's different in the US. Americans prefer green asparagus. White asparagus is known there at least to the people. In France, on the other hand, the third form is appreciated: here purple asparagus ends up on the plate particularly often.