Asparagus Nutrition Facts

20 calories in 100 g

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Calories in Asparagus
Asparagus, raw
20 calories in Asparagus, 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.20 calories / gram
0 Weight Watchers points
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Calorie Sources:68% carbohydrates; 27% proteins; 5% fats
Fats:0.12 g (1 calorie, 0% by weight)
Carbohydrates:3.88 g (14 calories, 4% by weight)
Proteins:2.20 g (5 calories, 2% by weight)
Alcohol:~
Water:93.22 g (93% by weight)
Fat Composition:56% polyunsaturated; 44% saturated
Trans Fat :~
Dietary Fiber:2.10 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
1 spear, small (5" long or less)
1 spear, medium (5-1/4" to 7" long)
1 spear, large (7-1/4" to 8-1/2")
1 spear, extra large (8-3/4" to 10" long)
1 spear tip (2" long or less)
Scientific Name:Asparagus officinalis
Refuse:47 %
Refuse Description:Butt ends
Food Group:Vegetables and Vegetable Products
USDA #:11011
Tags: asparagas; asparagus;
Related Foods: Calories in Celtuce
Calories in Yardlong Bean
Vitamin A:756 IU
Retinol:~
Retinol Activity Equivalent:38 mcg
α-Carotene:9 mcg
β-Carotene:449 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:710 mcg
Vitamin B-1:140 mcg
Vitamin B-2:140 mcg
Vitamin B-3:970 mcg
Vitamin B-5:270 mcg
Vitamin B-6:90 mcg
Vitamin B-9:52 mcg
Food folate:52 mcg
Dietary Folate Equivalent:52 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:16 mg
Vitamin C:5.60 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:1.13 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:90 mcg
Vitamin K:41.60 mcg
Calcium (Ca):24 mg
Copper (Cu):180 mcg
Fluoride (F):~
Iron (Fe):2.14 mg
Magnesium (Mg):14 mg
Manganese (Mn):150 mcg
Phosphorus (P):52 mg
Potassium (K):0.20 g
Selenium (Se):2.30 mcg
Sodium (Na):2 mg
Zinc (Zn):540 mcg
Cholesterol:~
Phytosterols:24 mg
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:3.88 g
Dietary Fiber:2.10 g
Sugars Total:1.88 g
Fructose:1 g
Galactose:~
Glucose/Dextrose:0.65 g
Lactose:~
Maltose:~
Sucrose:0.23 g
Starch:~
Proteins Total:2.20 g
Essential amino acids
Phenylalanine:70 mg
Leucine:0.12 g
Methionine:30 mg
Lysine:0.10 g
Isoleucine:70 mg
Valine:0.11 g
Threonine:80 mg
Tryptophan:20 mg
Histidine:40 mg
Arginine:90 mg
Non-essential amino acids
Alanine:0.11 g
Aspartic acid:0.50 g
Betaine:600 mcg
Cystine:30 mg
Glutamic acid:0.23 g
Glycine:90 mg
Hydroxyproline:~
Proline:70 mg
Serine:0.10 g
Tyrosine:50 mg
Fats Total:0.12 g
Saturated fatty acids:40 mg
Monounsaturated fatty acids:~
Polyunsaturated fatty acids:50 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:40 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:~
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:~
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:40 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:10 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.58 g
Caffeine:~
Theobromine:~
Product Type:Asparagus
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
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Did you know?...Lemons should be firm and have a bright yellow color. Avoid soft, shriveled lemons with spots. The best lemons will be fine textured and heavy for their size. Thin skinned fruit tends to have more juice, while fruit that has a greenish cast is likely to be more acidic. One medium lemon has about 3 tablespoons of juice and 3 tablespoons of grated peel.
Related: Artichokes, (globe or french), frozen, cooked, boiled, drained, without salt
Asparagus, cooked, boiled, drained
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