Onion · Allium
Onions, frozen, whole, cooked, boiled, drained, with salt
Nutrition facts per 100 g · edible portion
Vegetables22 forms & preparations
Dietary labels are inferred automatically from Onions, frozen, whole, cooked, boiled, drained, with 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.
Fair nutrient density 23/100
How many beneficial nutrients Onions, frozen, whole, cooked, boiled, drained, with 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, frozen, whole, cooked, boiled, drained, with salt come from — the split across carbs, fat & protein.
88% from carbs
-
Carbs 88%6.1 g per serving
-
Fat 2%0.1 g per serving
-
Protein 10%0.7 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 | 6.1 g | |
| Dietary Fiber | 1.4 g | |
| Total Sugars | 2.9 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 0.1 g | |
| Saturated Fat | 0.0 g | |
| Monounsaturated Fat | 0.0 g | — |
| Polyunsaturated Fat | 0.0 g | — |
| Trans Fat | 0.0 g | — |
| Omega-3 Fatty Acids | 1.0 mg | — |
| Omega-6 Fatty Acids | 19.0 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 | 0.0 mg | — |
| Palmitic Acid | 8.0 mg | — |
| Stearic Acid | 1.0 mg | — |
| Palmitoleic Acid | 0.0 mg | — |
| Oleic Acid | 7.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 19.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 0.7 g | |
| Histidine | 12.0 mg | — |
| Isoleucine | 25.0 mg | — |
| Leucine | 25.0 mg | — |
| Lysine | 34.0 mg | — |
| Methionine | 6.0 mg | — |
| Phenylalanine | 18.0 mg | — |
| Threonine | 17.0 mg | — |
| Tryptophan | 10.0 mg | — |
| Valine | 16.0 mg | — |
| Alanine | 20.0 mg | — |
| Arginine | 95.0 mg | — |
| Aspartic Acid | 39.0 mg | — |
| Cystine | 13.0 mg | — |
| Glutamic Acid | 114.0 mg | — |
| Glycine | 29.0 mg | — |
| Proline | 22.0 mg | — |
| Serine | 21.0 mg | — |
| Tyrosine | 18.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | |
| Vitamin C | 5.1 mg | |
| Vitamin D | 0.0 mcg | |
| Vitamin E | 0.0 mg | |
| Vitamin K | 0.3 mcg | |
| Thiamin (B1) | 0.0 mg | |
| Riboflavin (B2) | 0.0 mg | |
| Niacin (B3) | 0.1 mg | |
| Vitamin B6 | 0.1 mg | |
| Folate (B9) | 13.0 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Pantothenic Acid (B5) | 0.1 mg | |
| Choline | 4.4 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 27.0 mg | |
| Iron | 0.3 mg | |
| Magnesium | 8.0 mg | |
| Phosphorus | 2.0 mg | |
| Potassium | 101.0 mg | |
| Sodium | 244.0 mg | |
| Zinc | 0.1 mg | |
| Copper | 0.0 mg | |
| Manganese | 0.0 mg | |
| Selenium | 0.4 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 0.9 g | — |
About Onions, frozen, whole, cooked, boiled, drained, with 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, frozen, whole, cooked, boiled, drained, with salt?
There are 26 calories in 100 g of Onions, frozen, whole, cooked, boiled, drained, with salt, or about 55 calories in 1 cup (210 g).
How much protein is in Onions, frozen, whole, cooked, boiled, drained, with salt?
Onions, frozen, whole, cooked, boiled, drained, with salt contains 0.7 g of protein per 100 g.
How many carbs are in Onions, frozen, whole, cooked, boiled, drained, with salt?
Onions, frozen, whole, cooked, boiled, drained, with salt has 6.1 g of carbohydrates per 100 g.
How much fat is in Onions, frozen, whole, cooked, boiled, drained, with salt?
Onions, frozen, whole, cooked, boiled, drained, with salt provides 0.1 g of total fat per 100 g.
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