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HAYWARDS, TRADITIONAL ONIONS

Canned Vegetables HAYWARDS Branded
43 Calories
0.8g Protein
10g Carbs
0.5g Fat
1.4g Fiber
Nutrition Facts
Serving Size 100 g
Calories 43
% Daily Value*
Total Fat 0.5g 1%
Saturated Fat 0.1g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 10g 4%
Dietary Fiber 1.4g 5%
Total Sugars 8.4g
Protein 0.8g 2%
Vitamin D 0mcg 0%
Calcium 0mg 0%
Iron 0mg 0%
Potassium 0mg 0%

* 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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Protein 0.8g 7%
Carbs 10g 88%
Fat 0.5g 5%

Nutrition Highlights

  • Very low in calories (43 kcal per 100g), suitable for weight management.
  • Very low in fat (0.5g per 100g).

About TRADITIONAL ONIONS

Haywards Traditional Onions are a British-style pickled onion product preserved in malt vinegar made from barley, spirit vinegar, salt, and spice extracts, with roast barley malt extract adding a subtle depth. Per 100 g they provide 43 calories, 0.8 g protein, 10 g carbohydrates, 0.5 g fat, and 1.4 g fiber. The malt vinegar base gives these onions a distinctive tangy, slightly earthy flavor profile characteristic of traditional British pub snacks and chip shop accompaniments. Haywards is a long-established UK brand synonymous with pickled onions. The product contains gluten from barley-derived ingredients and is not suitable for those with celiac disease or gluten sensitivity. Best served as a side, salad topping, or snack.

Ingredients

ONIONS, WATER, MALT VINEGAR - FROM BARLEY (CONTAINS: GLUTEN), SPIRIT VINEGAR, SALT, ROAST BARLEY MALT EXTRACT (CONTAINS: GLUTEN), SPICE EXTRACTS.

Dietary Information

TRADITIONAL ONIONS is considered low-fat, very low in calories, making it a suitable choice for various dietary plans.

Calorie Breakdown

At 43 calories per 100 grams, TRADITIONAL ONIONS gets 7% of its calories from protein, 93% from carbohydrates, and 10% from fat. This is lower than most foods and comparable to fruits and vegetables.

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