Onions (cooked) Nutrition Facts
Description: Onions, Cooked
Local Names:
Scientific Name:
Category: Condiments and Spices
Calories in Onions (cooked)
The calories in 100 grams of Onions (cooked) is 17 calories (kcal).
Quick Onions (cooked) Nutritional Value
Here is a quick overview of Onions (cooked) nutrition information:
Quantity | 100g |
Calories | 17 kcl |
Fat | g |
Protein | 0.6g |
Carb | 3g |
Detailed Onions (cooked) Nutrition Data
Here is the detailed data on Onions (cooked) nutrition info:
Onions (cooked) Macronutrients data
Weight | 100g |
Energy | 71.6 Kj |
Calories | 17 kcl |
Fat | g |
Protein | 0.6g |
Carb | 3g |
Fiber | 1.3g |
Water | 97g |
Onions (cooked) Minerals Data
Weight | 100g |
Calcium | 24mg |
Iron (Fe) | 0.3mg |
Magnesium | mg |
Phosphorus (P) | 16mg |
Potassium (k) | 78mg |
Sodium (Na) | 7mg |
Zinc (Zn) | mg |
Copper (Cu) | mg |
Manganese | mg |
Onions (cooked) Vitamins Data
Weight | 100g |
Vitamin A, RAE | μg |
Retinol | mg |
Carotene, beta | 1μg |
Vitamin D | μg |
Thiamin, B1 | 0.04mg |
Riboflavin, B2 | 0.04mg |
Niacin, B3 | 0.1mg |
0.8mg | |
Folate, B9 (μg) | 10μg |
Vitamin B12 (μg) | μg |
Vitamin C (mg) | 6mg |
other Onions (cooked) Micronutrients
Weight | 100g |
Ash | g |
Alcohol | - |
Caffeine | - |
Theobromine | - |
Summary of Onions (cooked) , Nutrition Info
Serving size of 100 grams of Onions (cooked) , contains 17 calories, 0.6g of Protein, g of Fat, and 3g of Carbs.
Onions (cooked) Nutrition facts Summary | ||
Description: | Onions, Cooked | |
Local Names: | ||
Scientific Name: | ||
Category: | Condiments and Spices | |
Serving Size: | 100 grams | |
Calories: | 17 Kcal/100g | |
Nutrients | - Energy:
71.6Kj |
Data sources include: Oguntona, E. B., Akinyele, I. O., eds. (Ehigiator F. A. R., Oterai E. A. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2). Chemical composition and amino acid profile of a Caridean prawn (Macrobrachium vollenhovenii) from Ovia River and tropical periwinkle (Tympanotonus fuscatus) from Benin River, Edo State, Nigeria. IJRRAS, 11 (1), 162-167.5). Nutrient composition of commonly eaten foods in Nigeria - Raw, processed and prepared. Ibadan, Nigeria: Food Basket Foundation Publication Series (ISBN 987-31106-3-2), Adeyemo S.M. and Onilude A.A.(Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals. Nigerian Food Journal Volume 31, Issue 2, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3, Pages 84–90 p., Barbara Stadlmayr, U Ruth Charrondiere, Victor N Enujiugha, Romaric G Bayili, Etel G Fagbohoun, Babacar Samb, Paulina Addy,Ingrid Barikmo, Fatimata Ouattara, Arne Oshaug, Isaac Akinyele, George Amponsah, Annor, Kennedy Bomfeh, Henrietta Ene-Obong, Ifeyironwa Francisca Smith, Ismael Thiam, Barbara Burlingame Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2 West African Food Composition Table FAO Rome, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2, https://fdc.nal.usda.gov/