Early season asparagus is usually available in September, with main supplies starting in October/November. Supply dwindles again in January.
Store in the refrigerator with the cut ends covered in moist paper towels.Handle all fresh produce with care and wash before eating.
Asparagus originated in the Eastern Mediterranean and was a favourite of the Greeks and Romans who used it as a medicine. In parts of Europe, Turkey, Africa, Middle East and Asia some varieties of asparagus grow wild.
1 cup (8 spears) = 134 g
|% Daily Intake per serve||Average Quantity
|Fat, total (g)||0.3||0%||0.2|
|- saturated (g)||0.08||0%||0.06|
|Available carbohydrate (g)||2.1||1%||1.6|
|- sugars (g)||2.1||2%||1.6|
|Dietary Fibre (g)||2.4||8%||1.8|
|Folate (µg)||188||94% RDI*||140|
|Niacin (mg)||2.4||24% RDI*||1.8|
|Thiamin (mg)||0.27||24% RDI*||0.2|
|Riboflavin (mg)||0.34||20% RDI*||0.25|
|Vitamin B6 (mg)||0.21||13% RDI*||0.16|
|Vitamin C (mg)||4||10% RDI*||3|
|Vitamin K (µg)||11||13% ESADDI**||8|
Percentage Daily Intakes are based on an average adult diet of 8700 kJ
Your daily Intakes may be higher or lower depending on your energy needs.
*Recommended Dietary Intake (Average Adult)
**Estimated Safe and Adequate Daily Dietary Intake
Source: FOODfiles 2016