Chem. [f. ASPARAGUS + -INE chem. suffix.] A nitrogenized crystallizable compound contained in asparagus, and many other vegetables. It is primary malic diamide C4H4O3(NH2)2.
1813. Sir H. Davy, Agric. Chem., iii. (1814), 118. Asparagin.
1873. Williamson, Chem., § 301. Asparagine behaves as the malic amide. By prolonged contact with hot water it is converted into ammonic malamate.
