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Fruit Veg Fact

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It has a round spears with tightly closed flower-like pointed tips. Its colour ranges from dark green to greenish-white with some maroon colour on the tips. This young shoots comes from a green plant with a leathery leaves.

Asparagus was cultivated by the Romans around the 200 BC.

Select firm and straight stalk with tightly closed buds. When choosing, make sure the colour of the stalks are fresh green or fresh white in colour. Refrigerate in the plastic bag and will be able to keep up to 3 days. Keep the ends moist.

Wash. Trim ends and peel the stalks if desired. Leave whole or cut into pieces. Asparagus spears can be cooked by boiling it briefly in a saucepan with the spears tied in a bunch or even cooked in the microwave. If you decided to served it cold, plunge the Asparagus in iced water after cooking to retain the fresh colour. Asparagus can be used in salads when serving cold. As a hot dish, Asparagus can be cooked as a vegetables, or use in  soup, quiche, Chinese stir-fry and in savoury dishes.

A good source of vitamin C and moderate source of

SERVING SIZE:  100 grm                              
* ENERGY:                     71 kj                  * CALCIUM:                           
* PROTEIN:                      3 grm              * VITAMIN A:                         
* FAT:                            .1 grm              * VITAMIN B:                             
* CARBOHYDRATES:         1 grm              * VITAMIN C:    10 mg                      
* DIETARY FIBRE:             2 grm              * VITAMIN E:      2 mg
* SODIUM:                        2 grm
* IRON:                             

GREEN:

PURPLE:

WHITE:      Same variety as the green Asparagus but it's cut while the stalk is still in the ground.