Vegetable

Whole Stalk

Asparagus whole stalk is a prepared form of the stalk, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Even thickness matters more than elaborate marinades for consistent doneness.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshPrepared

Traits

Culinary FormFreshPrep DependentProduce PartSeasonalVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 35.6

Amount per 100 g

Total Fat 0.31 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.15 g
Cholesterol 0 mg
Sodium 19.8 mg
Salt 0.05 g
Total Carbohydrate 6.81 g
Dietary Fibre 2.49 g
Total Sugars 2.83 g
Complex / starch 1.95 g
Protein 2.03 g
Water 94.5 g

Detailed nutrients

Energy 35.6 kcal
Water 94.5 g
Carbohydrates 6.81 g
- Sugars 2.83 g
- Starch 1.95 g
- Fibre 2.49 g
Protein 2.03 g
Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
  - Omega-3 0.02 g
Vitamins 79.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.67 mg
- Vitamin B5 — Pantothenic Acid 0.33 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.6 µg
- Vitamin B9 — Folate 32.5 µg
- Vitamin C 2 mg
- Vitamin E 0.43 mg
- Vitamin K 26.4 µg
Minerals 263 mg
- Major Minerals 262 mg
  - Calcium 31 mg
  - Sodium 19.8 mg
  - Potassium 211 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.67 · vitamin-b5-pantothenic-acid: 0.33 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.6 · vitamin-b9-folate: 32.5 · vitamin-e: 0.43 · vitamin-k: 26.4 ·

Minerals

Sodium: 19.75 · Potassium: 211 · Calcium: 31 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

1000 BCE

Cold storage and transport made asparagus a year-round kitchen staple in many regions, including named whole stalk portions.

1900

Cooks bought prepped forms of asparagus for speed while markets still sold whole produce, including named whole stalk portions.

1950