Asparagus raw
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 28 kcal
- Energy (kilojoule)
- 119 kJ
- Protein (Nx6.25)
- 1.96 g
- Fat
- 0.156 g
- Carbohydrate, available
- 3.98 g
- Fibre, dietary, total
- 1.4 g
Complete nutrient values
138 of 138 nutrients · per 100 g
No nutrient found.
| Nutrient | Value | Original value | Data source | Reference | BLS calculation |
|---|---|---|---|---|---|
| Energy (kilojoule) | 119 kJ/100 g | 119 | 1 | — | ENERCJ[kJ] = 17*PROT625[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 13*OA[g] + 10*POLYL[g] + 8*OLSAC[g] + 8*FIBT[g]immer berechnet / always calculated |
| Energy (kilocalorie) | 28 kcal/100 g | 28 | 1 | — | ENERCC[kcal] = 4*PROT625[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 3*OA[g] + 2.4*POLYL[g] + 2*OLSAC[g] + 2*FIBT[g]immer berechnet / always calculated |
| Water | 93.615 g/100 g | 93.615 | 2 | 1 | |
| Protein (Nx6.25) | 1.96 g/100 g | 1.96 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 0.156 g/100 g | 0.156 | 3 | 3 | |
| Carbohydrate, available | 3.98 g/100 g | 3.98 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 1.4 g/100 g | 1.4 | 4 | — | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alcohol (Ethanol) | 0 g/100 g | 0 | 5 | — | |
| Organic acids, total | 0.16 g/100 g | 0.16 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 0.571 g/100 g | 0.571 | 3 | 3 | |
| Vitamin A, retinol equivalents (RE) | 0 µg/100 g | 0 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 0 µg/100 g | 0 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 0 µg/100 g | 0 | 5 | — | |
| Beta-carotene | 1 µg/100 g | 1 | 6 | 4 | |
| Carotenoids, excluding beta-carotene | — µg/100 g | - | — | — | |
| Vitamin D | 0 µg/100 g | 0 | 1 | — | VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated |
| Vitamin D3 (cholecalciferol) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin D2 (ergocalciferol) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin E (alpha-tocopherol) | 1.14 mg/100 g | 1.14 | 6 | 5 | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 1.14 mg/100 g | 1.14 | 6 | 6 | |
| Beta-tocopherol | 0.03 mg/100 g | 0.03 | 6 | 6 | |
| Gamma-tocopherol | 0.14 mg/100 g | 0.14 | 6 | 6 | |
| Delta-tocopherol | — mg/100 g | <LOD | 6 | 6 | |
| Alpha-tocotrienol | — mg/100 g | <LOD | 6 | 6 | |
| Vitamin K | 103.9 µg/100 g | 103.9 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 103.9 µg/100 g | 103.9 | 6 | 7 | |
| Vitamin K2 (menaquinone) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B1 (thiamine) | 0.114 mg/100 g | 0.114 | 3 | 3 | |
| Vitamin B2 (riboflavin) | 0.105 mg/100 g | 0.105 | 3 | 3 | |
| Niacin equivalents | 1.383 mg/100 g | 1.383 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 1 mg/100 g | 1 | 3 | 3 | |
| Pantothenic acid | 0.62 mg/100 g | 0.62 | 3 | 3 | |
| Vitamin B6 | 54 µg/100 g | 54 | 3 | 3 | |
| Biotin | 2 µg/100 g | 2 | 3 | 3 | |
| Folate equivalent | 121 µg/100 g | 121 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 121 µg/100 g | 121 | 2 | 8 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B12 (cobalamin) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin C | 19.889 mg/100 g | 19.889 | 3 | 3 | |
| Salt (sodium chloride) | 0.00535 g/100 g | 0.00535 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 2.14 mg/100 g | 2.14 | 2 | 9 | |
| Chloride | 37.267 mg/100 g | 37.267 | 3 | 3 | |
| Potassium | 241.7 mg/100 g | 241.7 | 2 | 10 | |
| Calcium | 19.945 mg/100 g | 19.945 | 2 | 9 | |
| Magnesium | 10.914 mg/100 g | 10.914 | 2 | 10 | |
| Phosphorus | 44.2 mg/100 g | 44.2 | 3 | 3 | |
| Sulphur | — mg/100 g | - | — | — | |
| Iron | 0.4 mg/100 g | 0.4 | 2 | 11 | |
| Zinc | 0.41 mg/100 g | 0.41 | 2 | 12 | |
| Iodide | 7 µg/100 g | 7 | 3 | 3 | |
| Copper | 77 µg/100 g | 77 | 6 | 13 | |
| Manganese | 100 µg/100 g | 100 | 6 | 13 | |
| Fluoride | 48 µg/100 g | 48 | 3 | 3 | |
| Chromium | 4 µg/100 g | 4 | 6 | 13 | |
| Molybdenum | — µg/100 g | - | — | — | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | 0.06 g/100 g | 0.06 | 6 | 14 | |
| Lactic acid | 0 g/100 g | 0 | 5 | — | |
| Malic acid | 0.095 g/100 g | 0.095 | 6 | 14 | |
| Tartaric acid | 0 g/100 g | 0 | 5 | — | |
| Polyols, total | 0.09 g/100 g | 0.09 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannitol | 0.09 g/100 g | 0.09 | 6 | 15 | |
| Sorbitol | — g/100 g | <LOD | 6 | 15 | |
| Xylitol | — g/100 g | - | — | — | |
| Monosaccharides, total | 3.54 g/100 g | 3.54 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 1.65 g/100 g | 1.65 | 2 | 16 | |
| Fructose | 1.89 g/100 g | 1.89 | 2 | 16 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharides, total | 0.25959 g/100 g | 0.25959 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 0.25959 g/100 g | 0.25959 | 6 | 17 | |
| Maltose | — g/100 g | <LOD or <LOQ | 3 | 18 | |
| Lactose | 0 g/100 g | 0 | 5 | — | |
| Sugars (mono- and disaccharides), total | 3.8 g/100 g | 3.8 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharides, available | — g/100 g | - | — | — | |
| Starch (starch, glycogen, dextrins) | 0.091 g/100 g | 0.091 | 3 | 18 | |
| Fibre, low molecular weight | — g/100 g | - | — | — | |
| Fibre, high molecular weight | 1.4 g/100 g | 1.4 | 4 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | 1.3 g/100 g | 1.3 | 4 | — | |
| Fibre, water-soluble | 0.1 g/100 g | 0.1 | 4 | — | |
| Fibre, high molecular weight, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-insoluble | — g/100 g | - | — | — | |
| Fatty acids, saturated, total | 0.0279 g/100 g | 0.0279 | 1 | — | FASAT[g]=F4:0[g]+F6:0[g]+F8:0[g]+F10:0[g]+F12:0[g]+F14:0[g]+F15:0[g]+F16:0[g]+F17:0[g]+F18:0[g]+F20:0[g]+F22:0[g]+F24:0[g]immer berechnet / always calculated |
| Fatty acid C4:0 (butyric acid) | — g/100 g | - | — | — | |
| Fatty acid C6:0 (caproic acid) | 0.000039 g/100 g | 0.000039 | 6 | 19 | |
| Fatty acid C8:0 (caprylic acid) | 0.000023 g/100 g | 0.000023 | 6 | 19 | |
| Fatty acid C10:0 (capric acid) | 0.000064 g/100 g | 0.0000639 | 6 | 19 | |
| Fatty acid C12:0 (lauric acid) | 0.000344 g/100 g | 0.000344 | 6 | 19 | |
| Fatty acid C14:0 (myristic acid) | 0.000305 g/100 g | 0.000305 | 6 | 19 | |
| Fatty acid C15:0 (pentadecylic acid) | 0.00031 g/100 g | 0.00031 | 6 | 19 | |
| Fatty acid C16:0 (palmitic acid) | 0.0191 g/100 g | 0.0191 | 6 | 19 | |
| Fatty acid C17:0 (margaric acid) | 0.00028 g/100 g | 0.00028 | 6 | 19 | |
| Fatty acid C18:0 (stearic acid) | 0.0017 g/100 g | 0.0017 | 6 | 19 | |
| Fatty acid C20:0 (arachidic acid) | 0.000468 g/100 g | 0.000468 | 6 | 19 | |
| Fatty acid C22:0 (behenic acid) | 0.00242 g/100 g | 0.00242 | 6 | 19 | |
| Fatty acid C24:0 (lignoceric acid) | 0.00286 g/100 g | 0.00286 | 6 | 19 | |
| Fatty acids, monounsaturated, total | 0.00581 g/100 g | 0.00581 | 1 | — | FAMS[g]=F14:1CN5[g]+F16:1CN7[g]+F18:1CN7[g]+F18:1CN9[g]+F20:1CN9[g]+F22:1CN9[g]immer berechnet / always calculated |
| Fatty acid C14:1 n-5 cis (myristoleic acid) | 0.00003 g/100 g | 0.00003 | 6 | 19 | |
| Fatty acid C16:1 n-7 cis (palmitoleic acid) | 0.000101 g/100 g | 0.000101 | 6 | 19 | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 0.00539 g/100 g | 0.00539 | 6 | 19 | |
| Fatty acid C20:1 n-9 cis (gondoic acid) | 0.000286 g/100 g | 0.000286 | 6 | 19 | |
| Fatty acid C22:1 n-9 cis (erucic acid) | — g/100 g | - | — | — | |
| Fatty acids, polyunsaturated, total | 0.0747 g/100 g | 0.0747 | 1 | — | FAPU[g]=F18:2C9T11[g]+F18:2CN6[g]+F20:2CN6[g]+F18:3CN3[g]+F18:3CN6[g]+F20:3CN6[g]+F18:4CN3[g]+F20:4CN6[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated |
| Fatty acids, polyunsaturated, n-3 (omega-3), total | 0.0259 g/100 g | 0.0259 | 1 | — | FAPUN3[g]=F18:3CN3[g]+F18:4CN3[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated |
| Fatty acid C18:3 n-3 all-cis (alpha-linolenic acid) | 0.0259 g/100 g | 0.0259 | 6 | 19 | |
| Fatty acid C18:4 n-3 all-cis (stearidonic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:5 n-3 all-cis (eicosapentanoic acid) | 0 g/100 g | 0 | 5 | — | |
| Fatty acid C22:5 n-3 all-cis (docosapentanoic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:6 n-3 all-cis (docosahexanoic acid) | 0 g/100 g | 0 | 5 | — | |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | 0.0488 g/100 g | 0.0488 | 1 | — | FAPUN6[g]=F18:2CN6[g]+F18:3CN6[g]+F20:2CN6[g]+F20:3CN6[g]+F20:4CN6[g]immer berechnet / always calculated |
| Fatty acid C18:2 n-6 cis,cis (linoleic acid) | 0.0486 g/100 g | 0.0486 | 6 | 19 | |
| Fatty acid C18:2 conjugated, cis 9,trans 11 (conjugated linoleic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:3 n-6 all-cis (gamma-linolenic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:2 n-6 cis,cis (eicosadienoic acid) | 0.000214 g/100 g | 0.000214 | 6 | 19 | |
| Fatty acid C20:3 n-6 all-cis (dihomo-gamma-linolenic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:4 n-6 all-cis (arachidonic acid) | — g/100 g | - | — | — | |
| Fatty acids, others | 0.00078 g/100 g | 0.00078 | 6 | 19 | |
| Cholesterol | 0 mg/100 g | 0 | 5 | — | |
| Amino acids, essential, total | 0.53 g/100 g | 0.53 | 1 | — | AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated |
| Alanine | — g/100 g | - | — | — | |
| Arginine | 0.11 g/100 g | 0.11 | 3 | 3 | |
| Aspartic acid, including asparagine | — g/100 g | - | — | — | |
| Cysteine | — g/100 g | - | — | — | |
| Glutamic acid, including glutamine | — g/100 g | - | — | — | |
| Glycine | — g/100 g | - | — | — | |
| Histidine | 0.031 g/100 g | 0.031 | 3 | 3 | |
| Isoleucine | 0.069 g/100 g | 0.069 | 3 | 3 | |
| Leucine | 0.083 g/100 g | 0.083 | 3 | 3 | |
| Lysine | 0.089 g/100 g | 0.089 | 3 | 3 | |
| Methionine | 0.027 g/100 g | 0.027 | 3 | 3 | |
| Phenylalanine | 0.06 g/100 g | 0.06 | 3 | 3 | |
| Proline | — g/100 g | - | — | — | |
| Serine | — g/100 g | - | — | — | |
| Threonine | 0.057 g/100 g | 0.057 | 3 | 3 | |
| Tryptophan | 0.023 g/100 g | 0.023 | 3 | 3 | |
| Tyrosine | — g/100 g | - | — | — | |
| Valine | 0.091 g/100 g | 0.091 | 3 | 3 | |
| Nitrogen, total | 0.314 g/100 g | 0.314 | 3 | 2 |
Data source · Reference
Data source
- Formelberechnung
- Aggregation
- Nährstoffdatenbank
- Analyse
- Logische Null
- Literatur
Reference
- Amaro-Lopez, M. A., et al.; Trends and nutritional significance of mineral content in fresh white asparagus spears.; International Journal of Food Sciences and Nutrition; 1998; 5#Senyan, S., et al.; Seasonal variations in nutritional components of green asparagus using the mother fern cultivation.; Scientia Horticulturae; 2007; 3#Amaro, M. A., et al.; Effect of industrial processing on the mineral content of white asparagus.; International Journal of Food Science and Technology; 1997; 5#Lopez, M. A. A., et al.; Nutritional changes in the essential trace elements content of asparagus during industrial processing; Food Research International; 1999; 7
- Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Müller H; Determination of the carotenoid content in selected vegetables and fruit by HPLC and photodiode array detection; Zeitschrift für Lebensmittel-Untersuchung und -Forschung; 1997; 204
- Converted value from: Chun, J., et al.; Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet; Journal of Food Composition and Analysis; 2006; 19; 2-3
- Chun, J., et al.; Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet; Journal of Food Composition and Analysis; 2006; 19; 2-3
- Woollard D. C., Indyk H.E., Fong B.Y., Cook K.K.; Determination of Vitamin K1 Isomers in Foods by Liquid Chromatography with C30 Bonded-Phase Column; Journal of AOAC International; 2002; 85; 3
- Converted value from: Phillips KM, Rasor AS, Ruggio DM, Amanna KR; Folate content of different edible portions of vegetables and fruits; Nutrition and Food Science; 2008#Müller H.; Bestimmung der Folsäure-Gehalte von Gemüse und Obst mit Hilfe der Hochleistungsflüssigchromatographie (HPLC); Z Lebensm Unters Forsch; 1993; 196
- Amaro, M. A., et al.; Effect of industrial processing on the mineral content of white asparagus.; International Journal of Food Science and Technology; 1997; 5#Amaro-Lopez, M. A., et al.; Trends and nutritional significance of mineral content in fresh white asparagus spears.; International Journal of Food Sciences and Nutrition; 1998; 5
- Amaro-Lopez, M. A., et al.; Trends and nutritional significance of mineral content in fresh white asparagus spears.; International Journal of Food Sciences and Nutrition; 1998; 5#Amaro, M. A., et al.; Effect of industrial processing on the mineral content of white asparagus.; International Journal of Food Science and Technology; 1997; 5
- Lopez, M. A. A., et al.; Nutritional changes in the essential trace elements content of asparagus during industrial processing; Food Research International; 1999; 7#Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#Amaro-Lopez, M. A., et al.; Trends and nutritional significance of mineral content in fresh white asparagus spears.; International Journal of Food Sciences and Nutrition; 1998; 5
- Lopez, M. A. A., et al.; Nutritional changes in the essential trace elements content of asparagus during industrial processing; Food Research International; 1999; 7#Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#Converted value from: BVL / BfR; Lebensmittel-Monitoring; 1998#Amaro-Lopez, M. A., et al.; Trends and nutritional significance of mineral content in fresh white asparagus spears.; International Journal of Food Sciences and Nutrition; 1998; 5
- Converted value from: BVL; Lebensmittel Monitoring 2010; 2010
- Senser F., Scherz H.; Fleisch+ -prod., Fisch+ -prod., Gemüse+ -prod., Früchte+ -prod., Süßw., alkoholh; Brief vom 19.08.93 Deut. Forschungsanst. f. Lebensmittelchem; 1993; 0
- Muir, J. G., et al.; Measurement of short-chain carbohydrates in common australian vegetables and fruits by high-performance liquid chromatography (HPLC); Journal of Agricultural and Food Chemistry; 2009; 57; 2
- Muir, J. G., et al.; Measurement of short-chain carbohydrates in common australian vegetables and fruits by high-performance liquid chromatography (HPLC); Journal of Agricultural and Food Chemistry; 2009; 57; 2#Senyan, S., et al.; Seasonal variations in nutritional components of green asparagus using the mother fern cultivation.; Scientia Horticulturae; 2007; 3
- Senyan, S., et al.; Seasonal variations in nutritional components of green asparagus using the mother fern cultivation.; Scientia Horticulturae; 2007; 3
- McCance and Widdowson`s; The Composition of Foods, Seventh Summary Edition; 2015
- Converted value from: Martins, D., et al.; Nutritional and in vitro antioxidant properties of edible wild greens in Iberian Peninsula traditional diet.; Food Chemistry; 2011; 2
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.