4521 Asparagus
A popular and nutritious vegetable, valued for its tender shoots and delicate flavor
Also known as: Sparrow grass, Asperges
Botanical name: Asparagus officinalis
Quick Facts
PLU Code
4521 (4-digit conventional)
Category & Size
Vegetables › Asparagus › Large
Origin
Native to Europe, Western Asia and North Africa, now widely cultivated in many parts of the world
Storage Temperature
31-32°F (-0.5-0°C)
Shelf Life
14-21 days
Status
Approved
About Asparagus
A low-calorie vegetable with high water content, rich in vitamins and antioxidants, often steamed or roasted to preserve its crunch and flavor
Nutrition Information
Asparagus is a nutrient-rich vegetable, low in calories and rich in vitamins and minerals. One serving of cooked asparagus, approximately 125g, contains 20 kcal of energy.
It is an excellent source of vitamin C with 19.2 milligrams or about 32 percent of the recommended daily intake, and vitamin K with 67.7 micrograms or about 85 percent of the daily recommended intake. It also contains considerable amounts of vitamin B6, folate, and thiamine.
Asparagus is rich in minerals including potassium, with 236 milligrams or 6 percent of the daily recommended intake, and manganese, 202 milligrams or 10 percent of the daily intake. It is a good source of dietary fiber with 2.8g per serving.
In terms of its macronutrient composition, it is low in fat with 0.2g and has 3.3g of protein per serving. The total carbohydrate content is 2.9g, with the majority being non-digestible fiber.
Storage & Handling
High humidity and cold storage conditions are required to maintain freshness and prevent spoilage. Sensitive to ethylene production
Optimal Storage Conditions:
Related Produce
Tags
Commodity Details
PLU Code Reference
4-digit codes: Conventionally grown produce
5-digit codes starting with 9: Organic produce
5-digit codes starting with 8: Originally intended for GMO (rarely used)
PLU codes streamline checkout processes, improve inventory management, and provide consistency across different stores. The system was developed by the International Federation for Produce Standards (IFPS).