Onions, yellow, sauteed
* 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 | 1.8 MG | 2% | |
| Thiamin | 0.0 MG | 4% | |
| Riboflavin | 0.0 MG | 3% | |
| Niacin | 0.0 MG | 0% | |
| Pantothenic acid | 0.2 MG | 3% | |
| Vitamin B-6 | 0.2 MG | 12% | |
| Folate, total | 2 UG | 1% | |
| Choline, total | 6.5 MG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.7 MG | 5% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 21.6 UG | 18% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 20 MG | 2% | |
| Iron, Fe | 0.3 MG | 2% | |
| Magnesium, Mg | 9 MG | 2% | |
| Phosphorus, P | 33 MG | 3% | |
| Potassium, K | 133 MG | 3% | |
| Sodium, Na | 12 MG | 1% | |
| Zinc, Zn | 0.2 MG | 2% | |
| Copper, Cu | 0.0 MG | 2% | |
| Manganese, Mn | 0.1 MG | 4% |
About Onions, yellow, sauteed
These savory, golden-brown slices are the result of gently cooking a common allium vegetable until its natural sugars caramelize and its sharp bite mellows into a rich, sweet flavor. The cooking process transforms the texture from crisp to tender and silky, making them a versatile ingredient in countless savory dishes. Nutritionally, they remain a low-calorie vegetable, though sautéing increases their fat content slightly depending on the amount of oil used. They provide a small amount of dietary fiber and contribute plant-based carbohydrates that can support energy levels. While not a significant source of protein, they do offer trace amounts of certain micronutrients, including vitamin C and various antioxidants that may support overall health.
In the kitchen, these sautéed slices are a foundational element in many cuisines. They serve as a flavor base for soups, stews, and sauces, adding depth and complexity. They can be used as a topping for burgers, sandwiches, or pizzas, or incorporated into grain bowls and salads for a savory-sweet note. Their versatility extends to being a side dish on their own, perhaps finished with a splash of balsamic vinegar or a sprinkle of fresh herbs. For those mindful of added fats, the amount of oil used during sautéing can be adjusted, or alternative cooking methods like dry-sautéing or using broth can be employed to achieve similar results with fewer calories.
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