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Low-calorie, fiber-rich, good source of folate and vitamin K
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (chopped) of Frozen asparagus (134 g) has 32 calories. That works out to 24 calories per 100 g. It contains 5.5 g of carbs, 3.6 g of protein, 0.3 g of fat and 2.8 g of fiber. Its 54.9 µg of Vitamin K covers 46% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 cup (chopped) · 134 g
32
KCAL / 134G
Carbs
5.5g
· 2% DV
Protein
3.6g
· 7% DV
Fat
0.3g
· 0% DV
Fiber
2.8g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 56% · Protein 37% · Fat 7%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 32 kcal | |
| Total fat | 0.3 g | 0% |
| Saturated fat | 0.05 g | 0% |
| Trans fat | 0 g | |
| Sodium | 4.02 mg | 0% |
| Total carbohydrate | 5.5 g | 2% |
| Fiber | 2.8 g | 10% |
| Protein | 3.6 g | 7% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (chopped) | 134 g | 32 kcal |
| ½ cup (chopped) | 67 g | 16 kcal |
| 1 serving (small) | 85 g | 20 kcal |
| 6 piece (whole) | 90 g | 22 kcal |
| 100 g | 100 g | 24 kcal |
| 1 serving (medium) | 150 g | 36 kcal |
| 10 piece (whole) | 150 g | 36 kcal |
| 1 serving (large) | 220 g | 53 kcal |
Calculated from 24 calories per 100 g.
Yes, roast frozen asparagus straight from the freezer. Spread it in a single layer, add oil and seasoning, and roast until tender with browned edges; crowding the pan traps steam and makes the spears soft.
Cook frozen asparagus directly in the air fryer without thawing it. Arrange the spears in a loose layer, lightly coat them with oil, and cook until tender and browned, shaking or turning them partway through.
No, frozen asparagus usually cooks best without thawing first. Add it straight to a hot pan, oven, or steamer; thawing can release water and leave the spears limp, especially in quick-cooking recipes.
Frozen asparagus turns soggy when it is thawed or cooked for too long. Cook it from frozen, use a hot pan or oven, and avoid crowding the spears so moisture can escape instead of steaming them.
Yes, frozen asparagus works well in soups, casseroles, pasta, and frittatas in place of fresh asparagus. It releases more moisture as it cooks, so it is less suitable when a recipe depends on crisp, firm spears.
Put frozen asparagus in a microwave-safe dish with a small splash of water and cover it loosely. Microwave until tender, then drain any liquid; check it as it cooks so the spears do not become over-soft.
Keep opened frozen asparagus tightly sealed in the freezer to limit drying and freezer burn. For best texture, use it within the storage period on the package; once thawed, refrigerate it and cook it promptly rather than refreezing it.
It is better to cook frozen asparagus before eating it. Frozen vegetables are intended to be cooked, and thawed asparagus is often watery and limp; steaming or sautéing gives it a more appealing texture.
Frozen asparagus can taste slightly softer and less crisp than fresh asparagus after cooking. Its flavor still works well in cooked dishes, and the difference is less noticeable in soups, pasta, and casseroles.
Frozen asparagus pairs well with olive oil, garlic, black pepper, lemon, and Parmesan. Add acidic ingredients such as lemon after cooking for a brighter flavor, and season lightly if serving it with a salty main dish.
Vitamins
Vitamin K
54.94µg · 46% DV
Folate
69.68µg · 17% DV
B1
0.19mg · 16% DV
B2
0.19mg · 15% DV
Minerals
Copper
0.23mg · 26% DV
Phosphorus
70mg · 10% DV
Manganese
0.21mg · 9% DV
Iron
1.47mg · 8% DV
Potassium ⭐
271mg · 8% DV
Sodium
4.02mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 32 calories in 1 cup (chopped) (134 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Frozen asparagus is asparagus spears preserved by freezing, ready to cook without the trimming and washing often needed for fresh bunches. It has a mild, grassy flavour and tends to become tender—sometimes softer than fresh asparagus—when cooked. Around the world, it works well in soups, pasta, omelettes and as a simple vegetable side; sauté it briefly or steam it, then finish with olive oil and lemon.
It is low in calories and provides fibre, folate and vitamin K. For a quick meal, serve it alongside eggs, fish or grains, and avoid overcooking to help it keep its shape.
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
0.15g
Omega 6:3 ratio 2.8:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.