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Low-calorie source of folate and vitamin K
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
22
KCAL / 100G
Carbs
4.1g
· 59%
Protein
2.4g
· 35%
Fat
0.2g
· 6%
Fiber
2.1g
Vitamins
Vitamin K
50.6µg · 42% DV
Folate
149µg · 37% DV
B1
0.14mg · 12% DV
B2
0.14mg · 11% DV
Minerals
Zinc
1mg · 9% DV
Phosphorus
52mg · 7% DV
Potassium ⭐
224mg · 7% DV
Iron
1mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
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
0.05g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.11g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
Boiled asparagus vegetables provide 22 calories per 100 g. They are a low-calorie vegetable option.
Boiled asparagus vegetables contain 2.4 g of protein per 100 g. They can contribute plant-based protein to a meal.
No. They contain 4.1 g of carbohydrates per 100 g, which is a low amount.
Yes. A 100 g serving provides 2.1 g of fiber, which can contribute to a more filling meal.
Boiled asparagus vegetables have a glycemic index of 15. This places them in the low-GI range.
With a glycemic index of 15, boiled asparagus vegetables have a low glycemic impact. They also contain 4.1 g of carbohydrates per 100 g.
Yes, boiled asparagus vegetables are compatible with a keto diet. They contain 4.1 g of carbohydrates per 100 g.
Yes. They are compatible with vegan and vegetarian diets, as well as Paleo, Mediterranean, flexitarian, gluten-free, and Sattvik eating patterns.
No. They contain just 0.2 g of fat per 100 g, making them a very low-fat vegetable choice.
Boiled asparagus vegetables are classified as minimally processed. Boiling is a simple preparation method that keeps the food close to its original form.
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Nutrition data compiled from USDA FoodData Central and scientific sources.