Asparagus

Food number: 11689
Food type: Food
Processing method: No treatment
Ingredient class: Leaf vegetables
Food use class: Vegetables
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		16%
protein, total		37%
carbohydrate, available		25%
alcohol		0%
fibre, total		21%
organic acids, total		1%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		0%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		0%
fatty acids, total polyunsaturated		0%

Percentage of energy from carbohydrates
sugars, total		24%
starch, total		1%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	135 (32)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	2.0	g	other method type	food composition table	148
fat, total	0.6	g	other method type	food composition table	148
protein, total	2.9	g	other method type	food composition table	148
alcohol	0	g	other method type	food composition table	191
Carbohydrate Components
organic acids, total	0.2	g	summation from constituent components	value created within host-system
starch, total	0.1	g	other method type	food composition table	148
sugars, total	1.9	g	summation from constituent components	value created within host-system
sucrose	0.1	g	other method type	food composition table	148
lactose	0	g	other method type	food composition table	191
fructose	1.1	g	other method type	food composition table	148
sugar alcohols	0	g	imputed/estimated, generic	value created within host-system
fibre, total	3.5	g	other method type	food composition table	148
fibre, water-insoluble	0.9	g	summation from constituent components	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0.8	g	other method type	food composition table	148
glucose	0.7	g	other method type	food composition table	148
maltose	0	g	estimated according to logical deduction	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total	0	g	calculated as recipe	value created within host-system
fatty acids, total saturated	0	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	0	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	0	g	calculated as recipe	value created within host-system
fatty acids, total trans	0	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	0	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	0	mg	calculated as recipe	value created within host-system
fatty acid 20:5 n-3 (EPA)	0	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	0	mg	calculated as recipe	value created within host-system
cholesterol (GC)	0	mg	calculated, generic	value created within host-system
sterols, total	15.0	mg	calculated, generic	value created within host-system	476
Minerals
sodium	1.0	mg	other method type	food composition table	148
salt	2.5	mg	summation from constituent components	value created within host-system
potassium	260.0	mg	other method type	food composition table	148
magnesium	13.0	mg	other method type	food composition table	148
calcium	27.0	mg	other method type	food composition table	148
phosphorus	72.0	mg	other method type	food composition table	148
iron, total	0.7	mg	other method type	food composition table	148
zinc	0.7	mg	other method type	food composition table	148
selenium, total	0.2	µg	other method type	food composition table	394
Nitrogen Components
tryptophan	15.0	mg	other method type	food composition table	191
Vitamins
vitamin A retinol activity equivalents	41.4	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	other method type	food composition table	148
vitamin E alphatocopherol	1.1	mg	summation from constituent components	value created within host-system
vitamin K, total	40.00	µg	other method type	food composition table	318
vitamin C (ascorbic acid)	12.0	mg	other method type	food composition table	148
folate (HPLC)	175.0	µg	other method type	food composition table	148
niacin equivalents, total	1.3	mg	other method type	food composition table	191
niacin, preformed (nicotinic acid + nicotinamide)	1.0	mg	other method type	food composition table	191
riboflavine	0.06	mg	other method type	food composition table	191
thiamin (vitamin B1)	0.16	mg	other method type	food composition table	191
vitamin B-12 (cobalamin)	0	µg	other method type	food composition table	148
vitamers pyridoxine (hydrochloride)	0.06	mg	other method type	food composition table	191
carotenoids, total	315.0	µg	other method type	food composition table	148

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