Asparagus, also known as Shidiaobai and Longxulai, belongs to the Liliaceae family. It is a perennial herb with special nutritional and therapeutic effects. It is rich in protein, carbohydrates, multiple vitamins, and multiple amino acids, which is more than five times higher than ordinary vegetables. It is known as the "King of Vegetables" and has become one of the "Top Ten Famous Dishes in the World". And has high medicinal value. The medical masterpiece "Compendium of Materia Medica" elaborates on the medicinal value of asparagus and calls it "Asparagus". It is listed as a top grade, second only to ginseng. 1. Low sugar, low fat, high fiber and high vitamins. This feature is also a requirement of modern nutrition for health food.

2. The amino acid composition of protein is high and in appropriate proportions. The total amino acid content of green asparagus is 27% higher than the average of other vegetables. The eight amino acids required by the human body are all high in content. Among them, the ratio of arginine to lysine is 1.06. Nutritionists believe that the ratio of the two is close to 1. Foods have an effect on lowering blood lipids. Especially among all amino acids, the content of aspartic acid is as high as 1.826%, accounting for 13.23% of the total amino acid content. It has curative effect on cardiovascular diseases, edema, bladder and other diseases.

3. Asparagus contains a variety of macroelements and trace elements necessary for the human body. The contents of macroelements such as calcium, phosphorus, potassium, and iron are very high; trace elements such as zinc, copper, manganese, selenium, chromium, etc. are complete and in appropriate proportions. These elements play an important role in the prevention and treatment of cancer and heart disease. Nutrition Scientists and vegetarians believe it is a healthy food and a comprehensive anti-cancer food.

4. Contains more asparagine, and asparaginase is a drug used to treat leukemia.