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Boiled onion with tomato paste Calories
Low-calorie cooked onion dish with tomato paste, fiber, vitamin C, and antioxidants
CALORIES
GI
POTASSIUM
FIBER
Boiled onion with tomato paste Nutrition Facts
Selected: 100 g
42
KCAL / 100G
Carbs
9.1g
· 83%
Protein
1.2g
· 11%
Fat
0.3g
· 6%
Fiber
1.9g
Boiled onion with tomato paste Vitamins & Minerals
Vitamins
Vitamin C
6.5mg · 7% DV
B6
0.11mg · 6% DV
Folate
17µg · 4% DV
B1
0.04mg · 3% DV
Minerals
Sodium
115mg · 5% DV
Potassium ⭐
185mg · 5% DV
Phosphorus
28mg · 4% DV
Calcium
24mg · 2% DV
Boiled onion with tomato paste Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Boiled onion with tomato paste Processed?
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.
Does Boiled onion with tomato paste Contain Allergens?
No known major allergens
Which Diets Is Boiled onion with tomato paste Good For?
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
Boiled onion with tomato paste Fat Profile
SATURATED
0.04g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.09g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
Foods Similar to Boiled onion with tomato paste
Boiled onion with tomato paste — Frequently Asked Questions
How many calories are in boiled onion with tomato paste?
Boiled onion with tomato paste contains 42 calories per 100 g. It provides 1.2 g of protein, 9.1 g of carbohydrates, and 0.3 g of fat per 100 g.
Is boiled onion with tomato paste suitable for a low-glycemic diet?
With a glycemic index of 28, boiled onion with tomato paste is a low-GI food. It contains 1.9 g of fiber per 100 g and is compatible with vegan, vegetarian, gluten-free, Mediterranean, Paleo, flexitarian, and omnivore diets.
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Nutrition data compiled from USDA FoodData Central and scientific sources.