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Onions fried in oil
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
132
KCAL / 100G
Carbs
17.9g
· 51%
Protein
1.8g
· 5%
Fat
6.7g
· 44%
Fiber
2.6g
Vitamins
B6
0.13mg · 8% DV
Vitamin E
1.1mg · 7% DV
Vitamin C
5.2mg · 6% DV
Folate
19µg · 5% DV
Minerals
Potassium ⭐
190mg · 6% DV
Sodium
124mg · 5% DV
Phosphorus
38mg · 5% DV
Magnesium
11mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.9g
MONOUNSATURATED
3.1g
POLYUNSATURATED
2.2g
Omega 6:3 ratio 42:1
Above the ideal 4:1 (42:1).
Fried onions provide 132 calories per 100 grams.
Fried onions contain 1.8 g of protein per 100 grams. They are not a high-protein food.
Fried onions contain 17.9 g of carbohydrates per 100 grams. People tracking carbohydrate intake may want to account for their portion size.
There are 6.7 g of fat in 100 grams of fried onions. This can be considered within the context of total daily fat intake.
Yes. Fried onions provide 2.6 g of fiber per 100 grams.
Fried onions have a glycemic index of 35. This falls within the low-GI range.
With a glycemic index of 35, fried onions are considered low GI. The carbohydrate amount and serving size still matter.
Fried onions are listed as keto-compatible. However, they contain 17.9 g of carbohydrates per 100 grams, so portion size matters.
Fried onions are listed as suitable for vegan, vegetarian, and gluten-free diets. They are also compatible with Paleo, Mediterranean, and flexitarian eating patterns.
Fried onions are classified as minimally processed. This classification describes their level of processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.