Asparagus is a horticulture with a very low energy value that provides about 20kcal/100g. The biggest component of asparagus is water being present at about 92.5%. Its carbohydrate content is very low, higher than its content in fibre (2.1%) and protein.
Interesting and little known product, originating from the abundant "peaks" in the harvests and from where also taste the vegetable rennet, used for the manufacture of cheese. Fibrous food, rich in water and low caloric value, presents a slightly bitter travo characteristic of wild products.