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Nutrition - Facts for Onions, raw
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Onions, raw.
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Onions, raw

Calories 40 Calories from Fat 1
(2%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 4mg 0.00%
Potassium 146mg 0.15%
Total Carbohydrate 9g 9%
Protein 1g 1%


NutrientQuantityUnits
Alanine 0.02 g
Alcohol, ethyl 0.00 g
Apigenin 0.00 mg
Arginine 0.10 g
Ash 0.35 g
Aspartic acid 0.09 g
Betaine 0.10 mg
Caffeine 0.00 mg
Calcium, Ca 23.00 mg
Carbohydrate, by difference 9.34 g
Carotene, alpha 0.00 mcg
Carotene, beta 1.00 mcg
Catechin(+)- 0.00 mg
Cholesterol 0.00 mg
Choline, total 6.10 mg
Copper, Cu 0.04 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.00 g
Dihydrophylloquinone 0.00 mcg
Energy 40.00 kcal
Energy 166.00 kJ
Epicatechin 3-gallate(-)- 0.00 mg
Epicatechin(-)- 0.00 mg
Epigallocatechin 3-gallate(-)- 0.00 mg
Epigallocatechin(-)- 0.00 mg
Fatty acids, total monounsaturated 0.01 g
Fatty acids, total polyunsaturated 0.02 g
Fatty acids, total saturated 0.04 g
Fiber, total dietary 1.70 g
Fluoride, F 1.10 mcg
Folate, DFE 19.00 mcg_DFE
Folate, food 19.00 mcg
Folate, total 19.00 mcg
Folic acid 0.00 mcg
Fructose 1.29 g
Galactose 0.00 g
Gallocatechin(+)- 0.00 mg
Glucose (dextrose) 1.97 g
Glutamic acid 0.26 g
Glycine 0.03 g
Histidine 0.01 g
Iron, Fe 0.21 mg
Isoleucine 0.01 g
Isorhamnetin 1.91 mg
Kaempferol 0.18 mg
Lactose 0.00 g
Leucine 0.03 g
Lutein + zeaxanthin 4.00 mcg
Luteolin 0.00 mg
Lycopene 0.00 mcg
Lysine 0.04 g
Magnesium, Mg 10.00 mg
Maltose 0.00 g
Manganese, Mn 0.13 mg
Methionine 0.00 g
Myricetin 0.00 mg
Niacin 0.12 mg
Pantothenic acid 0.12 mg
Phenylalanine 0.03 g
Phosphorus, P 29.00 mg
Phytosterols 15.00 mg
Potassium, K 146.00 mg
Proline 0.01 g
Protein 1.10 g
Quercetin 13.27 mg
Retinol 0.00 mcg
Riboflavin 0.03 mg
Selenium, Se 0.50 mcg
Serine 0.02 g
Sodium, Na 4.00 mg
Starch 0.00 g
Sucrose 0.99 g
Sugars, total 4.24 g
Theobromine 0.00 mg
Thiamin 0.05 mg
Threonine 0.02 g
Tocopherol, beta 0.00 mg
Tocopherol, delta 0.00 mg
Tocopherol, gamma 0.00 mg
Total lipid (fat) 0.10 g
Tryptophan 0.01 g
Tyrosine 0.01 g
Valine 0.02 g
Vitamin A, IU 2.00 IU
Vitamin A, RAE 0.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.12 mg
Vitamin C, total ascorbic acid 7.40 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.02 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 0.40 mcg
Vitamin P (proanthocyanidin 4-6mers) 0.00 mg
Vitamin P (proanthocyanidin 7-10mers) 0.00 mg
Vitamin P (proanthocyanidin dimers) 0.00 mg
Vitamin P (proanthocyanidin monomers) 0.00 mg
Vitamin P (proanthocyanidin polymers (>10mers)) 0.00 mg
Vitamin P (proanthocyanidin trimers) 0.00 mg
Water 89.11 g
Zinc, Zn 0.17 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1995
  3. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6a". 2002 Beltsville MD
  4. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1996
  5. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1997
  6. Nutrient Data Laboratory, ARS, USDA. "NDL Report Vitamin E 1991". 1991 Beltsville MD
  7. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1983
  8. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1984
  9. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1985
  10. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1986
  11. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1991
  12. K. Haila. "Sugar and organic acid content of vegetables consumed in Finland during 1988-1989". 1992 Journal of Food Composition and Analysis 5 Pg. 100 - 107
  13. Produce Marketing Association (PMA). "Nutrient Content of Onions". 1984
  14. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1992
  15. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1993
  16. Nutrient Data Laboratory, ARS, USDA. "Dietary Fiber and Sugars in Commonly Consumed Foods". 1994 Beltsville MD
  17. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1994
  18. M. Horbowicz. "Adaptation of the method of sugars determination by gas chromatography (GC) and characteristics of their occurrence". 1980 Acta Alimentaria Polonica 6 4 Pg. 227 - 236
  19. C. Y. Lee. "Free sugars in fruits and vegetables". 1970 Food Science and Technology 1
  20. S.L. Booth, J.A. Sadowski, J.A. T. Pennington. "Phylloquinone (Vitamin K) Content of Foods in the U.S. Food and Drug Administration's Total Diet Study". 1995 Journal of Agricultural and Food Chemistry 43 6 Pg. 1574 - 1579
  21. G. Ferland, D. MacDonald, J.A. Sadowski. "Development of a diet low in vitamin K (phylloquinone)". 1992 J. American Dietetic Assoc 92 5 Pg. 593 - 597
  22. T.J. Koivu, V. I. Piironen, S.K. Henttonen, P.H. Mattila. "Determination of Phylloquinone in Vegetables, Fruits, and Berries by High-Performance Liquid Chromatography with Electrochemical Detection". 1997 American Chemical Society
  23. Robert Ophaug. "Fluoride, Unpublished - Ophaug". Microdiffision
  24. Albert Kingman. "Kingman, A. Unpublished data. NIDR/NIH, 1984". 9. Kingman, A. Unpublished data. NIDR/NIH, 1984.

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