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Low-calorie cooked onion dish with tomato paste, fiber, vitamin C, and antioxidants
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Boiled onion with tomato paste (120 g) has 50 calories. That works out to 42 calories per 100 g. It contains 10.9 g of carbs, 1.4 g of protein, 0.4 g of fat and 2.3 g of fiber. Its 7.8 mg of Vitamin C covers 9% of the Daily Value. Its glycemic index is 28 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 120 g
50
KCAL / 120G
Carbs
10.9g
· 4% DV
Protein
1.4g
· 3% DV
Fat
0.4g
· 1% DV
Fiber
2.3g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 83% · Protein 11% · Fat 6%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 50 kcal | |
| Total fat | 0.4 g | 1% |
| Saturated fat | 0.05 g | 0% |
| Trans fat | 0 g | |
| Sodium | 138 mg | 6% |
| Total carbohydrate | 10.9 g | 4% |
| Fiber | 2.3 g | 8% |
| Protein | 1.4 g | 3% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 120 g | 50 kcal |
| 1 tablespoon (grated) | 18 g | 8 kcal |
| 3 tablespoon (grated) | 54 g | 23 kcal |
| 1 piece (small) | 70 g | 29 kcal |
| 100 g | 100 g | 42 kcal |
| 1 piece (medium) | 120 g | 50 kcal |
| 1 cup (chopped) | 140 g | 59 kcal |
| 1 piece (large) | 170 g | 71 kcal |
| 1 serving (large) | 200 g | 84 kcal |
Calculated from 42 calories per 100 g.
To make boiled onion with tomato paste, soften sliced onions in a little oil, stir in the paste, then add water and simmer until the onions are tender. Season to taste and keep the heat low so the sauce does not catch.
Yellow or white cooking onions work well in boiled onion with tomato paste because they soften and mellow as they cook. Small pearl onions can also be used whole, but allow extra cooking time if they are larger or especially firm.
Yes, you can make boiled onion with tomato paste using small whole onions, especially pearl onions. Peel them carefully, brown them lightly if desired, and simmer until a knife slides in easily; large onions are better cut into wedges for even cooking.
To keep boiled onion with tomato paste from turning watery, add only enough water to help the onions cook and leave the pot uncovered near the end. Simmer gently until excess liquid evaporates and the tomato sauce coats the onions.
Boiled onion with tomato paste can taste sour if the paste is sharp or the sauce has not simmered long enough. Cook the paste briefly in oil, then let the finished dish simmer until the flavors mellow; a little extra onion can also soften the taste.
Yes, tomato sauce can replace the paste in boiled onion with tomato paste, but it is thinner and less concentrated. Use less added water and simmer uncovered until the sauce reduces; the result will taste milder than the paste-based version.
Boiled onion with tomato paste goes well with rice, bulgur, crusty bread, or a simple bean dish. Serve it as a vegetable side or spoon it over grains so they absorb the savory tomato-and-onion sauce.
Boiled onion with tomato paste keeps for about 3–4 days in a covered container in the refrigerator. Refrigerate it promptly after cooking, and reheat only the portion you plan to eat until it is steaming hot throughout.
Yes, boiled onion with tomato paste freezes well, though the onions may be softer after thawing. Cool it, divide it into airtight portions, and freeze; thaw in the refrigerator and reheat gently, adding a splash of water if the sauce is thick.
Yes, simmering makes the onion flavor in boiled onion with tomato paste milder and sweeter as the pieces soften. For an even gentler result, cook the onions slowly and avoid adding raw onion at the end.
Vitamins
Vitamin C
7.8mg · 9% DV
B6
0.13mg · 8% DV
Folate
20.4µg · 5% DV
B1
0.05mg · 4% DV
Minerals
Copper
0.06mg · 7% DV
Potassium ⭐
222mg · 7% DV
Manganese
0.14mg · 6% DV
Sodium
138mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 50 calories in 1 serving (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Boiled onion with tomato paste is a simple, home-style Turkish preparation: onions are cooked until tender, then flavoured with tomato paste. Cooking softens their sharp bite and brings out a gentle sweetness, while the paste adds a savoury, concentrated tomato flavour. The exact thickness and seasoning can vary from one kitchen to another.
It works well as a vegetable side with bread, grains or beans, or as a light addition to a shared meal. The dish is low in calories and provides some fibre; a 100 g portion has about 42 calories. For a more filling plate, pair it with lentils or bulgur, and go easy on added oil and salt if you want to keep it light.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.05g
MONOUNSATURATED
0.04g
POLYUNSATURATED
0.11g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.