Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat0.2
Carbohydrate2.3
Protein1.8
Dietary fibre3.0
Alcohol0.0
Water93.0
Energy content
Energy contentenergiprosent
Fat7
Carbohydrate39
Protein30
Dietary fibre24
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 98 kJ (23 kcal)
  • Edible part: 96 %
NutrientSourceQuantityEnergiprosent
Fat7%
Carbohydrate38%
Dietary fibre23%
Protein30%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource2.3 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource0.2 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource0 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource0 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0.1 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

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)99 RE13 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E5 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)6 %
Vitamin B2 (riboflavin)5 %
Vitamin B3 (niacin)
Niacin equivalents5 %
Vitamin B6 (pyridoxine)3 %
Vitamin B9 (folate)19 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)18 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)7 %
Sodium (Na)
Potassium (K)7 %
Magnesium (Mg)6 %
Phosphorus (P)6 %
Trace elementsSourceQuantity
Iron (Fe)13 %
Zinc (Zn)3 %
Selenium (Se)1 %
Copper (Cu)8 %
Iodine (I)1 %

Classification

Food ID: 06.113

Scientific name: Allium cepa L.

FoodEx2: Spring onions (A00HH)

Facets
F28 ProcessRaw, no heat treatment (A07HS)

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.

LanguaLClassification
A0152Vegetable or vegetable product (US CFR)
A0826Vegetable (EXCLUDING POTATO) (EUROFIR)
B1478Scallion
C0150Whole plant or most parts used
E0150Whole, natural shape
F0003Not heat-treated
G0003Cooking method not applicable
H0003No treatment applied
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

325

University of Oslo (2018). Iodine project 2017-2018.

331

Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.

460g

US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page

MI0120

Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

MI0142

Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

MI0181

Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

MI_SUGAR_NO

Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

Beta-carotene in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Zinc (Zn) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Copper (Cu) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin E in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C18:1 sum (oleic acid) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Water in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodWater by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

C16:1 sum (palmitoleic acid) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Magnesium (Mg) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C20:3n-3 (eicosatrienoic acid) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C20:5n-3 (eicosapentaenoic acid, EPA) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin B2 (riboflavin) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Phosphorus (P) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Retinol in Scallion, spring onion, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C18:2n-6 (linoleic acid) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C20:4n-3 (eicosatetraenoic acid) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Polyunsaturated fatty acids in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin B9 (folate) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Calcium (Ca) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Saturated fatty acids in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Selenium (Se) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Niacin equivalents in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodNiacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

C22:6n-3 (docosahexaenoic acid, DHA) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Fat in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin B6 (pyridoxine) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Sugar, free in Scallion, spring onion, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Vitamin B12 (cobalamin) in Scallion, spring onion, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Salt (NaCl) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodSalt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

Dietary fibre in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Carbohydrate in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodCarbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

C14:0 (myristic acid) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin A (RAE) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodVitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

Vitamin C (askorbic acid) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Sodium (Na) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C22:5n-3 (docosapentaenoic acid, DPA) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C18:0 (stearic acid) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Monounsaturated fatty acids in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Starch in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Trans fatty acids in Scallion, spring onion, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Omega-3 in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C12:0 (lauric acid) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Iodine (I) in Scallion, spring onion, raw

Value typeType not known
Acquisition typeNot known
Method typeMethod type not known
MethodMethod not known

Sugar, added in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

C16:0 (palmitic acid) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin B3 (niacin) in Scallion, spring onion, raw

Value typeWeighted
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Iron (Fe) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Omega-6 in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin B1 (thiamin) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Cholesterol in Scallion, spring onion, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Alcohol in Scallion, spring onion, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Protein in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C20:4n-6 (arachidonic acid) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C18:3n-3 (alpha-linolenic acid) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin D in Scallion, spring onion, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Potassium (K) in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Sugar, total in Scallion, spring onion, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodSugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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