Food Composition DatabaseOnions, immature onions, bulb and stem, raw
Proximates
| Energy (kcal) | 37kcal/100g |
| Energy (kj) | 157kj/100g |
Proteins (Amino Acids)
| Protein | 1.8g/100g |
| Protein: the sum of amino acid residues | - |
Lipids
| Lipid | 0.4g/100g |
| Triacyl-glycerol equivalents | - |
| Fatty acids, total saturated | - |
| Fatty acids, total mono-unsaturated | - |
| Fatty acids, total poly-unsaturated | - |
| Cholesterol | 0mg/100g |
Carbohydrates
| Carbohydrate, available; expressed in mono-saccharide equivalents | -5.1g/100g |
| Starch | (0.1)g/100g |
| Glucose | (2.1)g/100g |
| Fructose | (2.5)g/100g |
| Galactose | - |
| Sucrose | (0.3)g/100g |
| Maltose | (0)g/100g |
| Lactose | (0)g/100g |
| Trehalose | - |
| Dietary fiber, total | 3g/100g |
| Dietary fiber, soluble | 0.7g/100g |
| Dietary fiber, insoluble | 2.3g/100g |
Minerals
| Sodium (Na) | 3mg/100g |
| Potassium (K) | 290mg/100g |
| Calcium (CA) | 67mg/100g |
| Magnesium (Mg) | 14mg/100g |
| Phosphorus (P) | 45mg/100g |
| Iron (Fe) | 0.6mg/100g |
| Zinc (Zn) | 0.3mg/100g |
| Copper (Cu) | 0.03mg/100g |
| Manganese (Mn) | 0.35mg/100g |
| Iodine (Id) | - |
| Selenium (Se) | - |
| Chromium (Cr) | - |
| Molybdenum (Mo) | - |
Vitamins
| Vitamin A | ||
| Retinol | 0µg/100g | |
| alpha-Carotene | 2µg/100g | |
| beta-Carotene | 1500µg/100g | |
| beta-Cryptoxanthin | 17µg/100g | |
| beta-Carotene equivalents | 1500µg/100g | |
| Retinol activity equivalents | 120µg/100g | |
| Vitamin D | 0µg/100g | |
| Vitamin E | ||
| alpha-Tocopherol | 1.1mg/100g | |
| beta-Tocopherol | 0mg/100g | |
| gamma-Tocopherol | 0.3mg/100g | |
| delta-Tocopherol | 0mg/100g | |
| Vitamin K | 92µg/100g | |
| Thiamin | 0.06mg/100g | |
| Riboflavin | 0.11mg/100g | |
| Niacin | 0.6mg/100g | |
| Vitamin B-6 | 0.16mg/100g | |
| Vitamin B-12 | 0µg/100g | |
| Folate | 120µg/100g | |
| Pantothenic acid | 0.13mg/100g | |
| Biotin | - | |
| Ascorbic acid | 32mg/100g | |
misc
| Water | 89.5g/100g |
| Ash | 0.7g/100g |
| Salt equivalents | 0g/100g |
Remarks
Removed portion: Bottom end
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