Know what’s on your plate
Onion
Calories & nutrition facts
fried
Nutrition facts
Per 100 g% DV- Calories 102 kcal —
- Protein 1.3 g 3%
- Carbohydrate 4.9 g 2%
- Fat 8.3 g 11%
- Saturated fat 1.6 g 8%
- Fibre 1.2 g 4%
- Sugars 4.9 g —
- Sodium 24.5 mg 1%
- Cholesterol 5.8 mg 2%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 32.1 µg 4%
- Vitamin C 6.2 mg 7%
- Vitamin D 0.39 µg 2%
- Vitamin E 1.5 mg 10%
- Vitamin K 9.2 µg 8%
- Thiamin (B1) 0.02 mg 2%
- Riboflavin (B2) 0.02 mg 1%
- Niacin (B3) 0.12 mg 1%
- Vitamin B6 0.13 mg 8%
- Folate (B9) 9.6 µg 2%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 34.6 mg 3%
- Iron 0.52 mg 3%
- Magnesium 11.3 mg 3%
- Phosphorus 42.1 mg 3%
- Potassium 224 mg 5%
- Zinc 0.41 mg 4%
- Copper 0.06 mg 7%
- Manganese 0.23 mg 10%
- Selenium 0.52 µg 1%
- Iodine 1.3 µg 1%
Similar foods
- Red onion34 kcal / 100 g
- Yellow onionyellow, sauteed123 kcal / 100 g
- Sweet onionsweet, raw32 kcal / 100 g
- Onion powder334 kcal / 100 g
- Caramelized onionhomemade138 kcal / 100 g
- Carrotfried90 kcal / 100 g
- Auberginefried186 kcal / 100 g
- Mushroomsfried97 kcal / 100 g
- Leekfried104 kcal / 100 g
- Cabbagefried84 kcal / 100 g
Questions about Onion
How do you stop onions making you cry?
Use a sharp knife and chill the onion for about 20 minutes before cutting it; both can reduce the release of the compounds that irritate your eyes. Cutting near an extractor fan can help carry them away.
How long does it take to caramelise onions?
Cook thinly sliced onions in a little oil or butter over low to medium-low heat for about 35–45 minutes, stirring regularly. If they start catching before they turn deeply golden and soft, add a splash of water and scrape the pan.
How should you store onions?
Keep whole onions in a cool, dry, well-ventilated place, away from potatoes, which can encourage them to spoil sooner. Once cut, wrap or seal the onion and refrigerate it; use it within a few days.
Can you freeze chopped onion?
Yes. Chop it, freeze it in a sealed bag or container, and use it straight from frozen in soups, stews, sauces and other cooked dishes. Frozen onion softens as it thaws, so it is less suitable for salads.
Which onion should you use for cooking?
Yellow or brown onions are a good all-purpose choice for soups, stews and frying. Red onions are often used raw in salads and sandwiches, while white onions have a sharper flavour and work well in salsas and some stir-fries.
Can you eat onion raw?
Yes. Thinly slice it for salads, sandwiches or salsa. If its flavour is too sharp, soak the slices in cold water for about 10 minutes, then drain and pat them dry.
Can you eat an onion that has sprouted?
A firm onion with a small green shoot is generally fine to use: peel it and remove the shoot if you find its flavour too strong. Discard onions that are mouldy, slimy or soft throughout.
Source: Fineli (Finland) 3230 · per 100 g · carbohydrate per EU label, fibre excluded
