This is a group of botanical species very similar to each other and almost indistinguishable.
Also known as glasswort, sea asparagus are real succulents; known for their edibility, but above all for their typically savory taste, they are used in the kitchen as a side dish or ingredient for more elaborate recipes.
From a nutritional point of view, in the context of vegetables, sea asparagus stand out for their consistent energy intake; it goes without saying that, comparing it to the average food, they are still very little energy. Belonging to the VI fundamental group of foods, the glasswort is an excellent source of vitamin A - retinol or equivalent (RAE, pro-vitamins A) - few soluble sugars and fiber. Having said that, its primary nutritional characteristic is however linked to the hydro-saline concentration, which makes it a real source of water and above all of precious sea minerals - including iodine.
Not even remotely related to the "common asparagus, the sea asparagus is identified as such for the shape it can remember - not much in reality, but more so than other vegetables - l"Asparagus officinalis. Morphologically speaking, the glasswort is in fact quite unique of its kind; it can be recognized by its typically branched shape, apparently without leaves, fleshy and succulent. The name of glasswort, on the other hand, is the fruit of the union between salts and cornia, obviously referring first to the gustatory characteristic and secondly to the typically horned shape. Other names of sea asparagus are: sea fennel and sea beans .
It is therefore deducible that sea asparagus has a high affinity for salty, sandy or muddy soils. They mainly occupy the sea shore, especially where stagnant water tends to form, and it is very common in salt flats. They are distributed throughout Eurasia.
o RAE, specific minerals, water and fiber - and are particularly rich in minerals typically dissolved in the sea.
In the context of vegetables or vegetables, glasswort has a considerable energy intake, which is around 65 kcal / 100 g. Energy is mainly supplied by proteins (over 13 g / 100 g), followed by few carbohydrates (just over 3 g / 100 g) and finally by lipids, which are irrelevant but of excellent quality. The peptides have a biological value incomplete, that is, they do not contain all the essential amino acids compared to the human protein model, sugars are almost totally soluble (fructose) and unsaturated fatty acids with an excellent percentage of essential polyunsaturated omega 3 group (alpha linolenic acid).
Sea asparagus contains dietary fiber; instead they are free of cholesterol, lactose and gluten. They are also poor in phenylalanine, purines and histamine.
As for vitamins, as we have anticipated, they are fairly rich in retinol equivalents (vitamin A and provitamins, for example the equivalent retinol or RAE). Among the most abundant minerals in sea asparagus we remember: sodium, potassium, magnesium, sulfur, calcium, phosphorus, iron, zinc, manganese, copper and iodine - the most interesting from a nutritional point of view.
in the low-calorie diet. Due to the presence of omega 3, fiber and the absence of cholesterol, like other vegetables, they are suitable for the diet against dyslipidemia - hypercholesterolemia and hypertriglyceridemia - and hyperglycemia - even in the presence of overt type 2 diabetes mellitus.
Despite being a natural source of sodium, sea asparagus can be included in the diet against sodium sensitive arterial hypertension. This is because, compared to foods with added salt - for example cured meats, potato chips, aged cheeses, etc. - being a vegetable, However, glasswort brings an exponentially lower level of sodium and a noteworthy concentration of precious minerals.Obviously, this consideration is valid only as long as you do not use the discretionary salt to season it.
The presence of fibers, probably abundant, plays a positive role on the health of the intestine by preventing constipation or constipation and all the related complications - diverticulosis, diverticulitis, hemorrhoids, anal fissures, prolapse, etc .; moreover, in the long term, the fibers are in able to decrease the incidence of certain types of colon cancer. Moreover, by giving satiety and positively modulating the absorption of fats and carbohydrates, they are a cure-all in the therapy against overweight, hypercholesterolemia, hyperglycemia and hypertriglyceridemia. The soluble ones play an important prebiotic role and play a positive role in maintaining the trophism of the intestinal bacterial flora - which further contributes to keeping the colon healthy.
Vitamin A is probably present in the form of equivalent retinol - for example carotenoids - powerful antioxidants and precursors of retinol, which maintains essential functions such as visual, reproductive, cell differentiation, etc.
The water and minerals of sea asparagus help maintain hydration and prevent electrolyte imbalances - both of which are more common in athletes and the elderly. The levels of iodine, iron - even if not very bioavailable - and calcium are particularly interesting. In particular, iodine is a very rare microelement in food but extremely important, because it is necessary for the proper functioning of the thyroid gland - which produces regulatory hormones of cellular metabolism: T3 and T4.
the finest wild herbs, known for their savory taste and slightly spicy flavor. Excellent eaten raw or boiled, they have the primary gastronomic function as a side dish; they can also be preserved in vinegar.
The only fundamental requirement in harvesting sea asparagus is the choice of young plants. Harvesting is done by hand, mainly in the month of May. Since the roots draw directly from sea water, the plant contains all the nutrients and minerals from this environment; it is therefore endowed with a certain flavor and, at the same time, with a discreet thirst-quenching capacity.
