Onion Ring
Caloric Content
| 1 | 2 | |
| Calories: | 81 | 658 |
| Protein: | 1.07 | 8.04 gm |
| Carbohydrates: | 7.63 | 77.84 gm |
| Fiber: | .08 | - gm |
| Total fats: | 5.34 | 35.96 gm |
| Saturated fats: | 1.717 | 11.562 gm |
| Unsaturated fats: | 3.196 | 21.517 gm |
| Cholesterol: | 0 | 0 mg |
1. Frozen, Cooked - 2 rings, 20 grams
2. Frozen, Uncooked - 9 ounces, 255 grams
Vitamin Content
| 1 | 2 | USRDA | |
| Vitamin A: | 45 | 445 | 5000 IU |
| Thiamine: | .056 | .255 | 1.7 mg |
| Vitamin B-2: | .028 | .201 | 1.7 mg |
| Vitamin B-6: | .015 | - | 2.0 mg |
| Vitamin B-12: | 0 | 0 | 6 mcg |
| Biotin: | - | - | 300 mcg |
| Niacin: | .722 | 1.767 | 20 mg |
| Pantothenic Acid: | .046 | - | 10 mg |
| Folic acid: | 2.6 | - | 400 mcg |
| Vitamin C: | .3 | 11.6 | 60 mg |
| Vitamin E: | - | - | 30 IU |
1. Frozen, Cooked - 2 rings, 20 grams
2. Frozen, Uncooked - 9 ounces, 255 grams
Mineral Content
| 1 | 2 | USRDA | |
| Calcium: | 6 | 117 | 1000 mg |
| Copper: | .016 | - | 2 mg |
| Iron: | .34 | 2.37 | 18 mg |
| Magnesium: | 4 | - | 400 mg |
| Manganese: | .084 | - | n/a mg |
| Phosphorus: | 16 | - | 1000 mg |
| Potassium: | 26 | 483 | n/a mg |
| Selenium: | - | - | n/a mcg |
| Sodium: | 75 | 627 | n/a mg |
| Zinc: | .08 | - | 15 mg |
1. Frozen, Cooked - 2 rings, 20 grams
2. Frozen, Uncooked - 9 ounces, 255 grams
Amino Acid Content
| 1 | 2 | |
| Tryptophan: | .014 | .107 gm |
| Threonine: | .030 | .227 gm |
| Isoleucine: | .043 | .321 gm |
| Leucine: | .070 | .528 gm |
| Lysine: | .030 | .227 gm |
| Methionine: | .016 | .122 gm |
| Cysteine: | .022 | .163 gm |
| Phenylalanine: | .049 | .365 gm |
| Tyrosine: | .031 | .235 gm |
| Valine: | .043 | .326 gm |
| Arginine: | .065 | .490 gm |
| Histidine: | .022 | .163 gm |
| Alanine: | .034 | .260 gm |
| Aspartic acid: | .049 | .370 gm |
| Glutamic acid: | .330 | 2.479 gm |
| Glycine: | .039 | .296 gm |
| Proline: | .104 | .783 gm |
| Serine: | .051 | .385 gm |
1. Frozen, Cooked - 2 rings, 20 grams
2. Frozen, Uncooked - 9 ounces, 255 grams
References
United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.
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