Onion, cooked

Nutritional Information

Portion Size:

Macro nutrients

Composition

Composition	gram
Fat	0.0
Carbohydrate	4.0
Protein	0.8
Dietary fibre	4.0
Alcohol	0.0
Water	91.0

Energy content

Energy content	energiprosent
Fat	0
Carbohydrate	60
Protein	12
Dietary fibre	28
Alcohol	0

Fat
Carbohydrate
Protein
Dietary fibre
Alcohol
Water

Energy in 100 g: 112 kJ (27 kcal)
Edible part: 93 %

Nutrient	Source	Quantity	Energiprosent
Fat			0%
Carbohydrate			59%
Dietary fibre			28%
Protein			11%
Alcohol			0%
Water			-

Carbohydrates

Carbohydrate	Source	4 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

Fat	Source	0 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol

Saturated fatty acids	Source	0 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)

Monounsaturated fatty acids	Source	0 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)

Polyunsaturated fatty acids	Source	0 g
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitamins	Quantity
Vitamin A (RAE)
Vitamin A (RE)	0 RE	0 %
Retinol
Beta-carotene
Vitamin D		0 %
Vitamin E		0 %

Water-soluble vitamins	Source	Quantity
Vitamin B1 (thiamin)			2 %
Vitamin B2 (riboflavin)			5 %
Vitamin B3 (niacin)
Niacin equivalents			1 %
Vitamin B6 (pyridoxine)			5 %
Vitamin B9 (folate)			4 %
Vitamin B12 (cobalamin)			0 %
Vitamin C (askorbic acid)			0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

Minerals	Source	Quantity
Salt (NaCl)
Calcium (Ca)			1 %
Sodium (Na)
Potassium (K)			2 %
Magnesium (Mg)			1 %
Phosphorus (P)			5 %

Trace elements	Source	Quantity
Iron (Fe)			0 %
Zinc (Zn)			0 %
Selenium (Se)			0 %
Copper (Cu)			3 %
Iodine (I)			0 %

Classification

Food ID: 06.722

Scientific name: Allium cepa L.

FoodEx2: Onions (A00HC)

Facets
F28 Process	Cooking and similar thermal preparation processes (A0BA1)

LanguaL

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaL	Classification
A0152	Vegetable or vegetable product (US CFR)
A0826	Vegetable (EXCLUDING POTATO) (EUROFIR)
B1300	Onion
C0240	Root, tuber or bulb, without peel
E0151	Solid
F0014	Fully heat-treated
G0015	Boiled and drained
H0001	Treatment applied not known
J0001	Preservation method not known
K0003	No packing medium used
M0001	Container or wrapping not known
N0001	Food contact surface not known
P0024	Human consumer, no age specification

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe, no missing values
Method	EuroFIR recipe calculation procedure

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe, no missing values
Method	EuroFIR recipe calculation procedure

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe, no missing values
Method	EuroFIR recipe calculation procedure

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe, no missing values
Method	EuroFIR recipe calculation procedure

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe, no missing values
Method	EuroFIR recipe calculation procedure

Nutritional Information

Macro nutrients

Carbohydrates

Fatty acids

Vitamins

Minerals and trace elements

Classification

FoodEx2: Onions (A00HC)

LanguaL

10

MI0002

MI0120

MI0142

MI0322

MI0325

Carbohydrate in Onion, cooked

Vitamin B6 (pyridoxine) in Onion, cooked

Protein in Onion, cooked

Fat in Onion, cooked

Calcium (Ca) in Onion, cooked

C16:0 (palmitic acid) in Onion, cooked

Vitamin B12 (cobalamin) in Onion, cooked

Omega-6 in Onion, cooked

Starch in Onion, cooked

Beta-carotene in Onion, cooked

Saturated fatty acids in Onion, cooked

C18:1 sum (oleic acid) in Onion, cooked

Magnesium (Mg) in Onion, cooked

Sugar, added in Onion, cooked

C18:3n-3 (alpha-linolenic acid) in Onion, cooked

Vitamin B1 (thiamin) in Onion, cooked

Vitamin C (askorbic acid) in Onion, cooked

C22:6n-3 (docosahexaenoic acid, DHA) in Onion, cooked

Phosphorus (P) in Onion, cooked

Vitamin B2 (riboflavin) in Onion, cooked

Selenium (Se) in Onion, cooked

C22:5n-3 (docosapentaenoic acid, DPA) in Onion, cooked

Potassium (K) in Onion, cooked

C14:0 (myristic acid) in Onion, cooked

Sugar, free in Onion, cooked

Vitamin E in Onion, cooked

Alcohol in Onion, cooked

Polyunsaturated fatty acids in Onion, cooked

Vitamin A (RAE) in Onion, cooked

C18:0 (stearic acid) in Onion, cooked

Dietary fibre in Onion, cooked

Cholesterol in Onion, cooked

Iron (Fe) in Onion, cooked

Vitamin B3 (niacin) in Onion, cooked

Niacin equivalents in Onion, cooked

C20:5n-3 (eicosapentaenoic acid, EPA) in Onion, cooked

Trans fatty acids in Onion, cooked

Omega-3 in Onion, cooked

Salt (NaCl) in Onion, cooked

Zinc (Zn) in Onion, cooked

C16:1 sum (palmitoleic acid) in Onion, cooked

Copper (Cu) in Onion, cooked

Sugar, total in Onion, cooked

Monounsaturated fatty acids in Onion, cooked

Iodine (I) in Onion, cooked

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Onion, cooked

Vitamin D in Onion, cooked

Retinol in Onion, cooked

C18:2n-6 (linoleic acid) in Onion, cooked

Water in Onion, cooked

C20:3n-3 (eicosatrienoic acid) in Onion, cooked

C20:4n-3 (eicosatetraenoic acid) in Onion, cooked

Vitamin B9 (folate) in Onion, cooked

Sodium (Na) in Onion, cooked

C12:0 (lauric acid) in Onion, cooked

C20:4n-6 (arachidonic acid) in Onion, cooked