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Asparagus, frozen, unprepared |
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Asparagus, frozen, unprepared (USDA#11018) |
| Serving Size 1 package (10 oz) |
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| Water 91g |
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| Calories 24 |
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| Energy 100kj |
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| Protein 3g |
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| Total Fat 0g |
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| Ash 0g |
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| Total Carbohydrates 4g |
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| Dietary Fiber 1g |
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| Calcium, Ca 25mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 14mg |
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| Phosphorus, P 64mg |
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| Potassium 253mg |
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| Sodium 8mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 1mcg |
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| Vitamin C, total ascorbic acid 31mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 1mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 191mcg |
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| Folic acid 0mcg |
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| Folate, food 191mcg |
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| Folate, DFE 191mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 948IU |
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| Vitamin A, RAE 47mcg_RAE |
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| Retinol 0mcg |
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| Fatty acids, total saturated 5g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 0g |
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| 18:0 3g |
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| Fatty acids, total monounsaturated 7g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 6g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 9g |
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| 18:3 undifferentiated 5g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 0mg |
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| Tryptophan 0g |
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| Threonine 8g |
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| Isoleucine 0g |
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| Leucine 0g |
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| Lysine 0g |
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| Methionine 0g |
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| Cystine 3g |
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| Phenylalanine 7g |
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| Tyrosine 5g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 5g |
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| Alanine 0g |
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| Aspartic acid 0g |
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| Glutamic acid 0g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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| Alcohol, ethyl 0g |
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Preparing Asparagus | Grilling Asparagus | Asparagus Tips
Preparing Asparagus for Grilling
Rinse asparagus under cold running water to remove any dirt or sand from the ... |
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Tools for Preparing and Cooking Asparagus | Preparing AsparagusCooking Asparagus | Asparagus Tips
Asparagus
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This ... |
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| A salad green that grows with long thin stems containing ragged or serrated green leaves similar to dandelion greens. The texture of this green is soft and slightly crunch while ... |
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