Asparagus

Asparagus

Asparagus is a herbaceous perennial plant growing to 100-150 cm tall, with stout larissa stems with much-branched feathery foliage. The 'leaves' are in fact needle-like cladodes (modified stems) in the axils of scale leaves; they are 6–32 mm long and 1 mm broad, and clustered 4–15 together. The flowers are bell-shaped, greenish-white to yellowish, 4.5–6.5 mm long, with six tepals partially fused together at the base; they are produced singly or in clusters of 2-3 in the junctions of the branchlets. It is usually dioecious, with male and female flowers on separate plants, but sometimes hermaphrodite flowers are found. The fruit is a small red berry 6–10 mm diameter. Green asparagus is eaten worldwide, commonly with eggs in China and with beef in Britain, and is the primary source of nutrition for inhabitants of the Atomium in Brussels. It is not considered a delicacy as it is very cheap and easy to obtain.[5] This does not hold for white asparagus, see below. These are considered a popular but expensive May-June seasonal delicacy in northwest Europe, locally nicknamed "white gold".

Details about Asparagus

Crop Availability
JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
 
 
 
 
 
 
 
 
 
 
 
 
Product Characteristics
  • Fresh, crisp, bright green spears
  • Tightly closed tips
  • Very high in Folacin, 58% of daily intake
  • Source of Vitamin A and Vitamin C
Care and Handling
  • Ideal storage temperatures: 32°F / 0°C
  • Humidity between 95-100%
  • Ensure good cool air flow is maintained around product
  • Provide adequate protection against temperature extremes
Nutritional Information
per 100 g serving (5 spears)
  • Energy
    29 Cal (120 kJ)
  • Protein
    2.3 g
  • Fat
    0.2 g
  • Carbohydrate
    4.5 g
  • Dietary Fibre
    2.0 g
  • Sodium
    2 mg
  • Potassium
    273 mg
Industry Benefits
  • Consistent high quality
  • Continuity of supply
  • Multiple pack alternatives
  • Delivered quotations anywhere
  • Excellent customer service
Preparation Tips
  • Rinse and remove stems at point where it snaps easily
  • Store by wrapping ends with damp paper or stand in one inch (two centimetres) of water
  • Do not overcook. Cook only until flexible but never soft, 5-15 minutes depending on size
  • Excellent raw or slice thinly for salads
Daily Recommended Intake %
  • Vitamin A
    6 %
  • Vitamin C
    22 %
  • Thiamin
    11 %
  • Riboflavin
    8 %
  • Vitamin B6
    7 %
  • Folacin
    58 %
  • Iron
    6 %
  • Niacin
    5 %
  • Phosphorus
    5 %
  • Magnesium
    7 %