Onion · Allium
Onions, cooked, boiled, drained, without salt
Nutrition facts per 100 g · edible portion
Vegetables22 forms & preparations
Dietary labels are inferred automatically from Onions, cooked, boiled, drained, without salt's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Good nutrient density 31/100
How many beneficial nutrients Onions, cooked, boiled, drained, without salt delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Onions, cooked, boiled, drained, without salt come from — the split across carbs, fat & protein.
85% from carbs
-
Carbs 85%10.2 g per serving
-
Fat 4%0.2 g per serving
-
Protein 11%1.4 g per serving
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 10.2 g | |
| Dietary Fiber | 1.4 g | |
| Total Sugars | 4.7 g | — |
| Sucrose | 1.1 g | — |
| Glucose | 2.2 g | — |
| Fructose | 1.4 g | — |
| Lactose | 0.0 g | — |
| Maltose | 0.0 g | — |
| Galactose | 0.0 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 0.2 g | |
| Saturated Fat | 0.0 g | |
| Monounsaturated Fat | 0.0 g | — |
| Polyunsaturated Fat | 0.1 g | — |
| Trans Fat | 0.0 g | — |
| Omega-3 Fatty Acids | 4.0 mg | — |
| Omega-6 Fatty Acids | 70.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 0.0 mg | — |
| Lauric Acid | 0.0 mg | — |
| Myristic Acid | 1.0 mg | — |
| Palmitic Acid | 28.0 mg | — |
| Stearic Acid | 2.0 mg | — |
| Palmitoleic Acid | 0.0 mg | — |
| Oleic Acid | 27.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 70.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 1.4 g | |
| Histidine | 22.0 mg | — |
| Isoleucine | 48.0 mg | — |
| Leucine | 48.0 mg | — |
| Lysine | 65.0 mg | — |
| Methionine | 11.0 mg | — |
| Phenylalanine | 35.0 mg | — |
| Threonine | 33.0 mg | — |
| Tryptophan | 20.0 mg | — |
| Valine | 31.0 mg | — |
| Alanine | 38.0 mg | — |
| Arginine | 183.0 mg | — |
| Aspartic Acid | 74.0 mg | — |
| Cystine | 24.0 mg | — |
| Glutamic Acid | 220.0 mg | — |
| Glycine | 57.0 mg | — |
| Proline | 42.0 mg | — |
| Serine | 40.0 mg | — |
| Tyrosine | 34.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | |
| Vitamin C | 5.2 mg | |
| Vitamin D | 0.0 mcg | |
| Vitamin E | 0.0 mg | |
| Vitamin K | 0.5 mcg | |
| Thiamin (B1) | 0.0 mg | |
| Riboflavin (B2) | 0.0 mg | |
| Niacin (B3) | 0.2 mg | |
| Vitamin B6 | 0.1 mg | |
| Folate (B9) | 15.0 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Pantothenic Acid (B5) | 0.1 mg | |
| Choline | 6.8 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 22.0 mg | |
| Iron | 0.2 mg | |
| Magnesium | 11.0 mg | |
| Phosphorus | 35.0 mg | |
| Potassium | 166.0 mg | |
| Sodium | 3.0 mg | |
| Zinc | 0.2 mg | |
| Copper | 0.1 mg | |
| Manganese | 0.2 mg | |
| Selenium | 0.6 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | 18.0 mg | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 0.4 g | — |
About Onions, cooked, boiled, drained, without salt
The onion (Allium cepa) is one of the most widely used vegetables in the world and the aromatic foundation of savory cooking on nearly every continent. Grown as a layered underground bulb, it comes in many forms, from sharp yellow and white onions to milder red and sweet varieties like Vidalia and Walla Walla, with green onions, scallions, and shallots as close relatives. Raw onion is pungent, crisp, and eye-watering, but slow cooking works a kind of magic, breaking down its sulfur compounds and coaxing out deep, jammy sweetness, which is why so many recipes begin with onions softening in the pan.
Naturally low in calories, they contribute fiber, vitamin C, folate, and beneficial sulfur and flavonoid compounds such as quercetin. Onions turn up almost everywhere, in soups, stir-fries, sauces, curries, salads, and crispy rings, and they caramelize beautifully for burgers and French onion soup. Store whole onions in a cool, dry, airy spot away from potatoes, where they keep for weeks, and chill them briefly before slicing to cut down on the tears.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Onions, cooked, boiled, drained, without salt?
There are 44 calories in 100 g of Onions, cooked, boiled, drained, without salt, or about 41 calories in 1 medium (94 g).
How much protein is in Onions, cooked, boiled, drained, without salt?
Onions, cooked, boiled, drained, without salt contains 1.4 g of protein per 100 g.
How many carbs are in Onions, cooked, boiled, drained, without salt?
Onions, cooked, boiled, drained, without salt has 10.2 g of carbohydrates per 100 g.
How much fat is in Onions, cooked, boiled, drained, without salt?
Onions, cooked, boiled, drained, without salt provides 0.2 g of total fat per 100 g.
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