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Quarter onion is a commonly used, low-calorie, fiber-rich vegetable.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
40
KCAL / 100G
Carbs
9.3g
· 88%
Protein
1.1g
· 10%
Fat
0.1g
· 2%
Fiber
1.7g
Vitamins
Vitamin C
7.4mg · 8% DV
B6
0.12mg · 7% DV
Folate
19µg · 5% DV
B1
0.05mg · 4% DV
Minerals
Phosphorus
29mg · 4% DV
Potassium ⭐
146mg · 4% DV
Calcium
23mg · 2% DV
Magnesium
10mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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
0.03g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.02g
A cut onion usually keeps best in the fridge for 1-2 days when wrapped well or stored in an airtight container. Keeping it covered also helps limit odor and cross-contamination.
Yes, chopped onion freezes well for cooking. After thawing it becomes softer, so it is better for soups, sauces, and sautés than for fresh salads.
Chilling the onion first, using a sharp knife, and leaving the root end until last can help. The less the cells are crushed, the fewer irritating compounds are released.
No, not completely. Heat can reduce some sensitive compounds and vitamin C, but cooked onion is often easier to digest and still adds flavor and useful plant compounds to meals.
That depends on your goal and your digestion. Raw onion has a sharper taste, while cooked onion is sweeter, softer, and often easier on the stomach.
Onion works well with eggs, legumes, meat dishes, salads, and yogurt-based sides. Since it is usually not a meal on its own, pairing it with protein and healthy fats makes the meal more balanced.
Not for everyone. Raw onion can cause bloating, burping, or stomach discomfort in some people, so it may be better avoided right before exercise.
Yes, it can in some people because it contains fermentable carbohydrates. Those with IBS or FODMAP sensitivity often need to watch portion size and tolerance.
All are nutritious vegetables and can fit well into a healthy diet. The main differences are taste, sharpness, and levels of certain plant compounds rather than a dramatic health gap.
Caramelizing onion does not automatically make it unhealthy. What matters more is how much oil, butter, or sugar is added and how it fits into the rest of the meal.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.