Onions, cooked, boiled, drained, with salt
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 5.2 MG | 6% | |
| Thiamin | 0.0 MG | 4% | |
| Riboflavin | 0.0 MG | 2% | |
| Niacin | 0.2 MG | 1% | |
| Pantothenic acid | 0.1 MG | 2% | |
| Vitamin B-6 | 0.1 MG | 8% | |
| Folate, total | 15 UG | 4% | |
| Choline, total | 6.8 MG | 1% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.0 MG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0.5 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 22 MG | 2% | |
| Iron, Fe | 0.2 MG | 1% | |
| Magnesium, Mg | 11 MG | 3% | |
| Phosphorus, P | 35 MG | 3% | |
| Potassium, K | 166 MG | 4% | |
| Sodium, Na | 239 MG | 10% | |
| Zinc, Zn | 0.2 MG | 2% | |
| Copper, Cu | 0.1 MG | 7% | |
| Manganese, Mn | 0.2 MG | 7% | |
| Selenium, Se | 0.6 UG | 1% |
Nutrition Highlights
- Very low in calories (42 kcal per 100g), suitable for weight management.
- Very low in fat (0.2g per 100g).
About Onions, cooked, boiled, drained, with salt
These cooked bulbs offer a mild, sweet flavor that develops during the boiling process, making them a versatile addition to many dishes. With just 42 calories per 100 grams, they provide a low-calorie way to add depth and complexity to meals. Their carbohydrate content of 9.6 grams includes natural sugars that caramelize slightly when boiled, creating a pleasant taste profile. The 1.4 grams of protein and minimal fat content make them an excellent choice for those monitoring their macronutrient intake.
Beyond their culinary applications, these prepared bulbs deliver several nutritional benefits. The 1.4 grams of dietary fiber supports digestive health and helps maintain steady blood sugar levels. They also contain various antioxidants and compounds that may support immune function and reduce inflammation. Common uses include adding them to soups, stews, and casseroles for enhanced flavor, serving as a side dish with a pat of butter or herbs, or incorporating them into grain bowls and vegetable medleys. Their soft texture after boiling makes them particularly suitable for those who prefer easier-to-chew foods or for pureeing into sauces and dips.
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