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Low calorie, high fiber, rich in folate and vitamin K
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
20
KCAL / 100G
Carbs
3.9g
· 60%
Protein
2.2g
· 34%
Fat
0.2g
· 6%
Fiber
2.1g
Vitamins
Folate
149µg · 37% DV
Vitamin K
41.6µg · 35% DV
B1
0.14mg · 12% DV
B2
0.14mg · 11% DV
Minerals
Iron
2mg · 11% DV
Zinc
1mg · 9% DV
Phosphorus
52mg · 7% DV
Potassium ⭐
202mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.04g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 0.7:1
Below the ideal 4:1 — a good omega balance.
Asparagus provides 20 calories per 100 g. It is a low-calorie vegetable option.
Asparagus contains 2.2 g of protein per 100 g. This provides a modest protein contribution for a vegetable.
Asparagus has 3.9 g of carbohydrates per 100 g. It can fit into lower-carbohydrate eating patterns.
Yes, asparagus is listed as compatible with a keto diet. It contains 3.9 g of carbohydrates per 100 g.
Asparagus has a glycemic index of 15. This is considered a low glycemic index value.
Asparagus provides 2.1 g of fiber per 100 g. Its fiber content can help make a meal more filling.
No, asparagus is very low in fat. It contains just 0.2 g of fat per 100 g.
Yes, asparagus is compatible with vegan and vegetarian diets. It also fits pescatarian, paleo, Mediterranean, and flexitarian eating patterns.
Yes, asparagus is compatible with a gluten-free diet. It is classified as an unprocessed food.
No, asparagus is classified as unprocessed. Per 100 g, it has 20 calories, 2.2 g protein, 3.9 g carbohydrates, and 0.2 g fat.
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Nutrition data compiled from USDA FoodData Central and scientific sources.