Asparagus

History

Asparagus has been cultivated for more than 2,000 years and is native to the Mediterranean area of southern Europe. In the 1850s, Asparagus was brought to northern California and planted around Stockton.

Asparagus Today

In the United States, most asparagus is grown in California, Washington, and Michigan. Asparagus is also grown in Illinois, New Jersey, and other states too.

Source: California Asparagus Commission

Contents
Fun FactsFace of a FarmerSeasonNutritionStatisticsHelpful Links
Asparagus
Asparagus
Asparagus
Asparagus

Face of a Farmer

Victoria Island Farms

Victoria Island Farms only growns one thing...asparagus!
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Fun Facts

  • The name, asparagus, comes from the Greek language and means “sprout” or “shoot.”
  • Asparagus is related to onions, leeks, and garlic.
  • California grows about 70% of all the asparagus grown in the United States (More than 30,000 acres and 50,000 tons).
  • Asparagus is available in green and white varieties.
  • Asparagus is a member of the Lily family.



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    • Season, Ripeness and Storage
    Seasonality Chart
    State Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
    Arizona                        
    California                        
    In-Season  

    Season

    You can find asparagus in your grocery store from mid-February through July. The peak months are April through June.

    Ripeness

    Choose stalks that are straight with closed, compact tips and a bright green color.

    Look for asparagus with thicker spears because they will be more tender than the thinner ones.

    Storage

    At home, store fresh asparagus in the coldest part of your refrigerator with the base of the spears wrapped in a damp paper towel. It's best to eat asparagus the day you buy it, but it will keep for four to five days if refrigerated.



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    Nutrition
  • This food is a source of magnesium and zinc, protein, vitamin A, vitamin C, vitamin E (alpha tocopherol), vitamin K, thiamin, riboflavin, niacin, folate, phosphorus, copper, potassium, folacin, thiamin, vitamin B6, manganese and selenium.
  • Asparagus is the leading supplier among vegetables of folic acid.
  • Contains no fat or cholesterol.
  • A good source of potassium.
  • One of the richest sources of rutin, a flavinoid which strengthens capillary walls.
  • Asparagus has the most folacin of any vegetable. Folacin has been shown to prevent neural tube defects, lick spina bifida.
    • Nutrition Facts
    Serving Size: 1/2 cup
    Amount Per Serving  
    Calories: 13
      % Daily Value*
    Total Fat: 0.08g 0%
    Cholesterol: 0mg 0%
    Sodium: 1mg 0.04%
    Total Carbohydrate: 2.6g 0.87%
         Dietary Fiber: 1.4 0% 
         Sugars: 1.26g  
    Protein: 1.47g  
    Vitamin A 10.14% Vitamin C 6.33%
    Calcium 1.6% Iron 7.94%
    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    Source: USDA National Nutrient Database


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    Statistics
    County Value
    Fresno 12,886,000
    Imperial 6,288,000
    Sacramento 4,604,000
    Total 23,778,000
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    Helpful Links
  • California Asparagus Commission
  • CFAITC Commodity Sheet
  • Victoria Island Farms

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