Onion
Written by Med-Scope
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: 4.16 6.93 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 gramsVitamin 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: 36 5000 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 gramsMineral 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: 17 1000 mg Copper: .020 2 mg Iron: .032 18 mg Magnesium: 7 400 mg Manganese: .075 n/a mg Phosphorus: 20 1000 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 gramsAmino 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 gramsReferences
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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