Asparagus and Mushrooms – Two That Complement Each Other

Asparagus and Mushrooms - Two That Complement Each Other

Mushrooms and asparagus, a perfect combination that really gets the body going.

The recipes are innumerable: asparagus and mushrooms as a salad, as a fricassee, as a ragout, as a sauce, on the pizza, on the quiche, in a risotto, as a casserole and much more. The two vegetables together are a spring classic that comes up in ever new variations on the table. We probably instinctively reach for the two, because mushrooms and asparagus go together perfectly and really get the body going again after the long winter months.

With 25 kcal (mushrooms) or 18 kcal per 100 g, both form the perfect contrast to the high-calorie winter diet. For example, mushrooms contain only 0.3% fat, 0.3% carbohydrates and 3.3% proteins. At 0.2%, asparagus is even lower in fat and has a hardly significant 4% carbohydrates and 2% proteins.

Everything else is mostly water, 91% for mushrooms and 93% for asparagus. A little bit of fiber is added. Both of them are not fattening and if you want to lose weight, you are on the right track with both. Especially since the asparagus, with its draining effect, lets you shed additional pounds and the mushrooms ensure that you don’t get hungry again so quickly.

Stomach and intestines are busy with them for a long time. Because the cell walls of the fungi are made of chitin – a substance that is otherwise only found in the animal world. The intestine itself can hardly do anything with it. But for the intestinal bacteria they are a real feast. They take a long time to crack the hard stuff and that’s how long you feel full.

But even more important than the calories are the ingredients, the vitamins and minerals that complement each other so wonderfully in a meal of mushrooms and asparagus. Mushrooms are high in vitamins B2 (riboflavin), B3 (niacin), B5 (pantothenic acid) and vitamin D. They are also the only non-animal source of vitamin B12, which is particularly important for vegetarians to know.

Asparagus, on the other hand, provides the body with vitamins A, B6, C and E, which the mushrooms are less able to provide. Both vegetables also provide the body with significant amounts of phosphorus, potassium and zinc. Mushrooms are also a very good source of copper and selenium.

For all those who are struggling with high uric acid levels and are afraid of a gout attack, mushrooms and asparagus are also a very good alternative to eating asparagus alone. Uric acid is formed as a breakdown product from the purines, which are primarily ingested through meat consumption.

For example, 100 g of pork fillet produces 170 mg of uric acid. To avoid a gout attack, 200 mg should not be exceeded. The idea that asparagus, which, like many other vegetables, only develops 25 mg uric acid/100 g, is responsible for gout attacks, is now considered outdated.

Nevertheless, people with high uric acid levels are often advised not to eat asparagus. It is much more elegant to combine asparagus with mushrooms and thus halve the amount of uric acid produced. Because mushrooms have no purines at all.