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Fried, flavorful, adds aroma to dishes
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 tablespoon (medium) of Fried Onion (12 g) has 26 calories. That works out to 220 calories per 100 g. It contains 2.9 g of carbs, 0.3 g of protein, 1.6 g of fat and 0.3 g of fiber. Its glycemic index is 45 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
220
KCAL / 100G
Carbs
24.5g
· 9% DV
Protein
2.2g
· 4% DV
Fat
13.5g
· 17% DV
Fiber
2.6g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 43% · Protein 4% · Fat 53%
Vitamins
B6
0.13mg · 8% DV
Vitamin C
5mg · 6% DV
B1
0.06mg · 5% DV
Folate
19µg · 5% DV
Minerals
Phosphorus
38mg · 5% DV
Potassium ⭐
180mg · 5% DV
Calcium
32mg · 3% DV
Magnesium
13mg · 3% DV
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.
Low
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 220 calories in 100 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.
NOVA 3
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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.2g
MONOUNSATURATED
6.1g
POLYUNSATURATED
3.2g
Omega 6:3 ratio 105:1
Above the ideal 4:1 (105:1).
No. Fried onion is usually cooked hotter and faster for browning or crispness, while caramelized onion cooks slowly over low heat until its natural sugars develop a deeper sweetness.
Small onion pieces burn quickly when the pan is too hot or they are not stirred often enough. Use medium to medium-low heat and remove the onions once they are golden rather than dark brown.
Drain excess oil after cooking and let them cool completely before storing. Keep them in an airtight container away from heat and moisture.
Yes, cooked fried onions can be frozen in small portions. They will lose much of their crisp texture after thawing, so they are best used in soups, sauces, omelettes, and cooked dishes.
Crispy packaged fried onions generally keep their quality until the best-before date when resealed tightly and stored in a cool, dry cupboard. Discard them if they become damp, smell rancid, or show any signs of mould.
They work well on soups, rice dishes, mashed potatoes, salads, burgers, sandwiches, and yogurt-based dips. Their savoury crunch can reduce the need for extra salt or rich sauces.
Not usually. Raw onion brings sharpness and freshness, whereas fried onion is sweeter, richer, and often crisp, so the flavour and texture of salads and salsas will change considerably.
It depends on the serving and individual tolerance. Because it is cooked in oil, it may trigger reflux, heartburn, or indigestion in people who are sensitive to fatty foods late in the day.
It can add flavour to a post-workout meal, but it is not a recovery food on its own. Pair it with a substantial protein source and carbohydrate-rich food, such as eggs with potatoes or beans with rice.
No. Although onion is a vegetable, frying adds oil and makes the food more energy-dense. Packaged versions may also contain substantial salt, so they are best used as a flavourful topping rather than a main vegetable serving.
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Nutrition data compiled from USDA FoodData Central and scientific sources.