Vegetables
Nutrition Facts Onions (Yellow)
Onions (Yellow) are a vegetable whose variety, edible portion, and raw or cooked state affect its composition. They provide potassium and vitamin C. Choose firm pieces without soft rot, mold, or deep damage and store them dry, dark, and well ventilated; refrigerate after cutting.
Calories38
Protein0.8g
Carbs8.6g
Fat0.1g
Protein
Carbs
Fat
Nutrition for 100 g
| Calories | 38 kcal |
|---|---|
| Protein | 0.83 g |
| Total Fat | 0.05 g |
| Carbohydrates | 8.61 g |
| Fiber | 1.9 g |
| Total Sugars | 5.82 g |
| Sodium | 1 mg |
Nutrients
Full nutrient profile
Proximates
Water
90.1 g
Energy (Atwater General Factors)
38 kcal
Energy (Atwater Specific Factors)
36 kcal
Energy
38 kcal
Energy
160 kj
Protein
0.83 g
Total lipid (fat)
0.05 g
Ash
0.41 g
Carbohydrates
Carbohydrate, by difference
8.61 g
Fiber, total dietary
1.9 g
Total dietary fiber (AOAC 2011.25)
2.71 g
Sugars, Total
5.82 g
Sucrose
1.6 g
Glucose
2.31 g
Fructose
1.91 g
Lactose
0 g
Maltose
0 g
Minerals
Calcium, Ca
15 mg
Iron, Fe
0.28 mg
Magnesium, Mg
9 mg
Phosphorus, P
34 mg
Potassium, K
182 mg
Sodium, Na
1 mg
Zinc, Zn
0.2 mg
Copper, Cu
0.04 mg
Manganese, Mn
0.14 mg
Iodine, I
0 ug
Selenium, Se
0 ug
Vitamins and other components
Vitamin C, total ascorbic acid
8.2 mg
Biotin
0 ug
Interesting fact
Washing reduces surface contamination but does not sterilize produce
Rinse under running water just before preparation, rub firm produce, and dry with a clean towel. Soap and household detergent are not recommended because produce is porous and residues can remain.
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Recipes with this food
Use onions (yellow) in simple recipes
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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.