Vegetables
Nutrition Facts Onion Rings
Onion Rings are a frozen food whose composition and texture depend on its preparation state before freezing. They provide dietary fiber, monounsaturated fat, and polyunsaturated fat. Choose a firmly frozen package without tears or signs of repeated thawing. Keep at 0°F/-18°C and thaw perishable food in the refrigerator, not on the counter.
Calories288
Protein4.5g
Carbs36.3g
Fat14.4g
Protein
Carbs
Fat
Nutrition for 100 g
| Calories | 288 kcal |
|---|---|
| Protein | 4.52 g |
| Total Fat | 14.4 g |
| Carbohydrates | 36.3 g |
| Fiber | 2.4 g |
| Total Sugars | 4.5 g |
| Sodium | 374 mg |
Nutrients
Full nutrient profile
Proximates
Water
43.4 g
Energy (Atwater General Factors)
293 kcal
Energy (Atwater Specific Factors)
289 kcal
Energy
288 kcal
Energy
1210 kj
Nitrogen
0.74 g
Protein
4.52 g
Total lipid (fat)
14.4 g
Total fat (NLEA)
12.6 g
Ash
1.44 g
Carbohydrates
Carbohydrate, by difference
36.3 g
Carbohydrate, by summation
34 g
Fiber, total dietary
2.4 g
Sugars, Total
4.5 g
Sucrose
1.34 g
Glucose
1.2 g
Fructose
1.21 g
Lactose
0.03 g
Maltose
0.71 g
Galactose
0 g
Starch
27.2 g
Sugars, Total
5.1 g
Lipids
Fatty acids, total saturated
2.15 g
SFA 4:0
0 g
SFA 6:0
0 g
SFA 8:0
0.006 g
SFA 10:0
0.01 g
SFA 11:0
0 g
SFA 12:0
0.005 g
SFA 14:0
0.01 g
SFA 15:0
0.004 g
SFA 16:0
1.45 g
SFA 17:0
0.01 g
SFA 18:0
0.56 g
SFA 20:0
0.04 g
SFA 22:0
0.04 g
SFA 24:0
0.02 g
Fatty acids, total monounsaturated
2.87 g
MUFA 14:1 c
0 g
MUFA 15:1
0 g
MUFA 16:1 c
0.01 g
MUFA 17:1
0.007 g
MUFA 17:1 c
0.007 g
MUFA 18:1 c
2.81 g
MUFA 20:1
0.04 g
MUFA 20:1 c
0.04 g
MUFA 22:1 c
0 g
MUFA 24:1 c
0 g
Fatty acids, total polyunsaturated
7.58 g
PUFA 18:2 c
6.66 g
PUFA 18:2 n-6 c,c
6.66 g
PUFA 18:2 CLAs
0.004 g
PUFA 18:3 c
0.91 g
PUFA 18:3 n-3 c,c,c (ALA)
0.86 g
PUFA 18:3 n-6 c,c,c
0.05 g
PUFA 18:3i
0 g
PUFA 18:4
0 g
PUFA 20:2 c
0.003 g
PUFA 20:2 n-6 c,c
0.003 g
PUFA 20:3 c
0 g
PUFA 20:3 n-3
0 g
PUFA 20:3 n-6
0 g
PUFA 20:3 n-9
0 g
PUFA 20:4
0.005 g
PUFA 20:4c
0.005 g
PUFA 20:5c
0 g
PUFA 20:5 n-3 (EPA)
0 g
PUFA 22:2
0 g
PUFA 22:5 c
0 g
PUFA 22:4
0 g
PUFA 22:5 n-3 (DPA)
0 g
PUFA 22:6 c
0 g
PUFA 22:6 n-3 (DHA)
0 g
Fatty acids, total trans
0.04 g
Fatty acids, total trans-monoenoic
0.01 g
TFA 16:1 t
0 g
TFA 18:1 t
0.008 g
TFA 22:1 t
0.001 g
Fatty acids, total trans-dienoic
0.03 g
TFA 18:2 t not further defined
0.03 g
MUFA 18:1
2.79 g
PUFA 18:2
6.39 g
PUFA 18:3
0.84 g
MUFA 22:1
0.002 g
PUFA 20:3
0 g
Fatty acids, total trans-polyenoic
0.04 g
MUFA 14:1
0 g
MUFA 16:1
0.01 g
Cholesterol
0 mg
Amino acids
Tryptophan
0.07 g
Threonine
0.15 g
Methionine
0.08 g
Phenylalanine
0.24 g
Tyrosine
0.16 g
Alanine
0.17 g
Glutamic acid
1.65 g
Glycine
0.2 g
Proline
0.52 g
Aspartic acid
0.25 g
Serine
0.26 g
Isoleucine
0.21 g
Leucine
0.35 g
Lysine
0.15 g
Cystine
0.11 g
Valine
0.22 g
Arginine
0.33 g
Histidine
0.11 g
Minerals
Calcium, Ca
28 mg
Iron, Fe
1.14 mg
Magnesium, Mg
20.4 mg
Phosphorus, P
75 mg
Potassium, K
135 mg
Sodium, Na
374 mg
Zinc, Zn
0.59 mg
Copper, Cu
0.08 mg
Manganese, Mn
0.44 mg
Selenium, Se
5.6 ug
Vitamins and other components
Vitamin C, total ascorbic acid
1.6 mg
Thiamin
0.2 mg
Riboflavin
0.12 mg
Niacin
1.57 mg
Pantothenic acid
0.3 mg
Vitamin B-6
0.13 mg
Folate, total
31 ug
Choline, total
10.7 mg
Choline, free
4.9 mg
Choline, from phosphocholine
0.5 mg
Choline, from phosphotidyl choline
3.3 mg
Choline, from glycerophosphocholine
2 mg
Choline, from sphingomyelin
0 mg
Betaine
36.4 mg
Vitamin E (alpha-tocopherol)
0.57 mg
Tocopherol, beta
0.98 mg
Tocopherol, gamma
3.47 mg
Tocopherol, delta
1.96 mg
Tocotrienol, alpha
0 mg
Tocotrienol, beta
0.2 mg
Tocotrienol, gamma
0 mg
Tocotrienol, delta
0 mg
Vitamin D (D2 + D3), International Units
0 iu
Folic acid
0 ug
Folate, DFE
33 ug
Vitamin E, added
0 mg
Vitamin K (phylloquinone)
34.1 ug
Folate, food
33 ug
Carotene, alpha
0 ug
Cryptoxanthin, beta
0 ug
Vitamin A, IU
0 iu
Vitamin A, RAE
0 ug
Carotene, beta
0 ug
Retinol
0 ug
Vitamin B-12, added
0 ug
Lycopene
0 ug
Lutein + zeaxanthin
0 ug
Vitamin B-12
0 ug
Vitamin D (D2 + D3)
0 ug
Other nutrients
Alcohol, ethyl
0 g
Caffeine
0 mg
Theobromine
0 mg
Interesting fact
Freezing preserves safety longer than peak quality
Food held continuously at 0°F/-18°C stays safe for a long time, but texture and flavor can decline through dehydration and freezer burn. Thawing in the refrigerator keeps the surface out of the bacterial growth range longer than counter thawing.
Related foods
Compare similar foods
Recipes with this food
Use onion rings in simple recipes
Recipes featuring this food will appear here when the recipe library is connected.
These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.