YORKSHIRE ASPARAGUS IS THE MOST HEALTHY
Research by the Regional Food Group for Yorkshire and Humber (RFG) reveals that asparagus grown in Yorkshire, an increasingly recognised asparagus growing region, tastes better and has more antioxidants, when compared to imported varieties.
In recent years, asparagus has become an increasingly popular vegetable especially as it is a rich source of vitamins A, C and K, as well as folic acid, iron and other natural antioxidants. Research found that Yorkshire-grown asparagus has especially higher levels of chlorophyll and anthocyanin, providing a greater amount of antioxidants and higher sugar levels, giving a sweeter, preferred flavour.
RFG Research and Development Director Sarah Knapper, who conducted the research in partnership with the Stockbridge Technology Centre, comments: “Asparagus is an important horticultural crop for many local growers and receives a huge amount of interest from restaurants and celebrity chefs. We hope our findings encourage people to buy British and regional produce, not only to boost the country’s economy, but because the taste isn’t compromised.
“These findings have significant implications for regionally produced crops and provide essential information for farmers and growers to differentiate Yorkshire asparagus from the rest. In the future, we may look at repeating the study with other vegetables, to discover particular benefits and differing nutritional values.”
The RFG research also reveals that wherever asparagus is grown, its physical quality and nutritional content is maintained throughout the distribution chain.
The total wholesale value of the UK asparagus crop in 2009 was £36m. One of the key factors for this may be the rise in significance of regional foods, especially fruit and vegetables. By 2013, sales of locally sourced foods are estimated to grow to £6.5 billion.
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