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Nutrition - Facts for Asparagus, raw
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Asparagus, raw.
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Asparagus, raw

Calories 20 Calories from Fat 1
(5%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 2mg 0.00%
Potassium 202mg 0.20%
Total Carbohydrate 4g 4%
Protein 2g 2%


NutrientQuantityUnits
Alanine 0.12 g
Alcohol, ethyl 0.00 g
Arginine 0.09 g
Ash 0.58 g
Aspartic acid 0.51 g
Betaine 0.60 mg
Caffeine 0.00 mg
Calcium, Ca 24.00 mg
Carbohydrate, by difference 3.88 g
Carotene, alpha 9.00 mcg
Carotene, beta 449.00 mcg
Cholesterol 0.00 mg
Choline, total 16.00 mg
Copper, Cu 0.19 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.03 g
Dihydrophylloquinone 0.00 mcg
Energy 20.00 kcal
Energy 85.00 kJ
Fatty acids, total monounsaturated 0.00 g
Fatty acids, total polyunsaturated 0.05 g
Fatty acids, total saturated 0.04 g
Fiber, total dietary 2.10 g
Folate, DFE 52.00 mcg_DFE
Folate, food 52.00 mcg
Folate, total 52.00 mcg
Folic acid 0.00 mcg
Fructose 1.00 g
Galactose 0.00 g
Glucose (dextrose) 0.65 g
Glutamic acid 0.23 g
Glycine 0.09 g
Histidine 0.05 g
Iron, Fe 2.14 mg
Isoleucine 0.07 g
Lactose 0.00 g
Leucine 0.13 g
Lutein + zeaxanthin 710.00 mcg
Lycopene 0.00 mcg
Lysine 0.10 g
Magnesium, Mg 14.00 mg
Maltose 0.00 g
Manganese, Mn 0.16 mg
Methionine 0.03 g
Niacin 0.98 mg
Pantothenic acid 0.27 mg
Phenylalanine 0.07 g
Phosphorus, P 52.00 mg
Phytosterols 24.00 mg
Potassium, K 202.00 mg
Proline 0.07 g
Protein 2.20 g
Retinol 0.00 mcg
Riboflavin 0.14 mg
Selenium, Se 2.30 mcg
Serine 0.11 g
Sodium, Na 2.00 mg
Sucrose 0.23 g
Sugars, total 1.88 g
Theobromine 0.00 mg
Thiamin 0.14 mg
Threonine 0.08 g
Tocopherol, beta 0.00 mg
Tocopherol, delta 0.00 mg
Tocopherol, gamma 0.09 mg
Total lipid (fat) 0.12 g
Tryptophan 0.03 g
Tyrosine 0.05 g
Valine 0.12 g
Vitamin A, IU 756.00 IU
Vitamin A, RAE 38.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.09 mg
Vitamin C, total ascorbic acid 5.60 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 1.13 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 41.60 mcg
Water 93.22 g
Zinc, Zn 0.54 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. C. Y. Lee. "Free sugars in fruits and vegetables". 1970 Food Science and Technology 1
  3. C. Martin-Villa. "High performance liquid chromatographic determination of carbohydrates in raw and cooked vegetables". 1982 Journal of Food Science 47 Pg. 2086
  4. J L Bureau, R J Bushway. "HPLC determination of carotenoids in fruits and vegetables in the United States". 1986 J Food Sci 52 Pg. 128 - 130
  5. R J Bushway. "Determination of alpha- and beta-carotene in some raw fruits and vegetables by high-performance liquid chromatography". 1986 J Agr Food Chem 34 Pg. 409 - 412
  6. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6h". 2002 Beltsville MD
  7. Nutrient Data Laboratory, ARS, USDA. "Nutrient Analysis of Selected Foods, University of Georgia". 1987 Beltsville MD

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