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Onion

Onion

Description

Onion, the edible bulb of a liliaceous plant, the Allium cepa, also called the onion plant and related to leeks and garlic.

This vegetable is used primarily as a condiment for its flavor and aroma. Onions contain insignificant amounts of nutrients.

Available all year long.

Note: Good quality onion will be hard or firm. Onions should be dry with small necks. Outer areas should be covered with papery scales and be reasonably free of green sunburn spots or other blemishes.

Caloric Content

1 2
Calories: 65 4
Protein: 2.6 .14 gm
Carbohydrates: 14.8 .94 gm
Fiber: 1 .06 gm
Total fats: .2 .02 gm
Saturated fats:.075.004 gm
Unsaturated fats: .236.012 gm
Cholesterol: 0 0 mg



1. Raw - 1 cup, 170 grams
2. Boiled, Drained - 1 tablespoon chopped, 15 grams

3 4
Calories: 16 30
Protein: .45 .80 gm
Carbohydrates: 4.166.93 gm
Fiber: .23 .48 gm
Total fats: .02 .10 gm
Saturated fats:.004.017 gm
Unsaturated fats: .009 .054 gm
Cholesterol: 0 0 mg



3. Dehydrated - 1 tablespoon
4. Frozen, Boiled, Drained - 1/2 cup chopped, 105 grams

Vitamin Content

1 2 3
Vitamin A: 70 0 0 IU
Thiamine: .05.006.025 mg
Vitamin B-2: .07.001.005 mg
Vitamin B-6: .22.027.080 mg
Vitamin B-12: 0 0 0 mcg
Biotin:1.53 - - mcg
Niacin: .3.012.050 mg
Pantothenic Acid: .22.019.069 mg
Folic acid:.042 1.9 8.3 mcg
Vitamin C: 17 .9 3.8 mg
Vitamin E:.442 - - IU



1. Raw - 1 cup, 170 grams
2. Boiled, Drained - 1 tablespoon chopped, 15 grams
3. Dehydrated - 1 tablespoon

4 USRDA
Vitamin A: 365000 IU
Thiamine:.024 1.7 mg
Vitamin B-2:.026 1.7 mg
Vitamin B-6:.072 2.0 mg
Vitamin B-12: 0 6 mcg
Biotin: - 300 mcg
Niacin:.146 20 mg
Pantothenic Acid:.104 10 mg
Folic acid:14.1 400 mcg
Vitamin C: 2.7 60 mg
Vitamin E: - 30 IU



4. Frozen, Boiled, Drained - 1/2 cup chopped, 105 grams

Mineral Content

1 2 3
Calcium: 46 4 13 mg
Copper:.255.006.021 mg
Iron: .9 .03 .08 mg
Magnesium:20.4 2 5 mg
Manganese: .61.017.069 mg
Phosphorus: 61 3 15 mg
Potassium: 267 23 81 mg
Selenium:2.55 - - mcg
Sodium: 17 1 1 mg
Zinc: .6 .03 .09 mg



1. Raw - 1 cup, 170 grams
2. Boiled, Drained - 1 tablespoon chopped, 15 grams
3. Dehydrated - 1 tablespoon

4 USRDA
Calcium: 171000 mg
Copper:.020 2 mg
Iron:.032 18 mg
Magnesium: 7 400 mg
Manganese:.075 n/a mg
Phosphorus: 201000 mg
Potassium: 114 n/a mg
Selenium: - n/a mcg
Sodium: 13 n/a mg
Zinc: .07 15 mg



4. Frozen, Boiled, Drained - 1/2 cup chopped, 105 grams

Amino Acid Content

1 2
Tryptophan:.028.002 gm
Threonine:.048.003 gm
Isoleucine:.071.005 gm
Leucine:.071.005 gm
Lysine:.095.006 gm
Methionine:.017.001 gm
Cysteine:.036.002 gm
Phenylalanine:.051.003 gm
Tyrosine:.049.003 gm
Valine:.046.003 gm
Arginine:.269.018 gm
Histidine:.032.002 gm
Alanine: .056.004 gm
Aspartic acid:.109.007 gm
Glutamic acid:.323.022 gm
Glycine: .083.006 gm
Proline: .630.004 gm
Serine:.595.004 gm



1. Raw - 1 cup, 170 grams
2. Boiled, Drained - 1 tablespoon chopped, 15 grams

3 4
Tryptophan:.006.012 gm
Threonine:.011.019 gm
Isoleucine:.016.028 gm
Leucine:.016.028 gm
Lysine:.021.038 gm
Methionine:.004.006 gm
Cysteine:.008.015 gm
Phenylalanine:.011.021 gm
Tyrosine:.011.020 gm
Valine:.010.019 gm
Arginine:.060.107 gm
Histidine:.007.013 gm
Alanine: .012.022 gm
Aspartic acid:.025.044 gm
Glutamic acid:.072.129 gm
Glycine: .019.034 gm
Proline: .014.025 gm
Serine:.013.023 gm



3. Dehydrated - 1 tablespoon
4. Frozen, Boiled, Drained - 1/2 cup chopped, 105 grams

References

Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.

Produce Availability & Merchandising Guide. The Packer. 1989.

United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.

 


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