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Jewish Recipes --> Recipes --> Vegetable Dishes --> Asparagus

Asparagus Recipes: 
 
 
Cooking Tips:   Asparagus Asparagus are the vegetable obtained from one species within the genus Asparagus, specifically the young shoots of Asparagus officinalis. It has been used from very early times as a culinary vegetable, owing to its delicate flavor and diuretic properties. There is a recipe for cooking asparagus in the oldest surviving book of recipes, Apicius's 3rd century CE De re coquinaria, Book III. 

Nutrition

Nutritionally, asparagus is one of the more balanced vegetables. It is the leading provider of folic acid in all vegetables. Folic acid is necessary for blood cell formation, growth, and prevention of liver disease. Asparagus is also very low in calories; each stalk contains less than 4 calories. It contains no fat or cholesterol, and is very low in sodium. Asparagus is a great source of potassium.
Nutrition Facts Asparagus
  • Amount Per 1 spear, medium (5-1/4" to 7" long) (16 g)
  • Calories 3
% Daily Value*
  • Total fat 0 g 0%
  • Saturated fat 0 g 0%
  • Polyunsaturated fat 0 g
  • Monounsaturated fat 0 g
  • Cholesterol 0 mg 0%
  • Sodium 0 mg 0%
  • Potassium 32 mg 0%
  • Total Carbohydrate 0.6 g 0%
  • Dietary fiber 0.3 g 1%
  • Sugar 0.3 g
  • Protein 0.4 g 0%
  • Vitamin A 2%
  • Vitamin C 1%
  • Calcium 0%
  • Iron 1%
  • Vitamin B-6 0%
  • Vitamin B-12 0%
  • Magnesium 0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Sources include: USDA

 

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods