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Flavorful, lightly caramelized, low calorie, antioxidant source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
68
KCAL / 100G
Carbs
13.6g
· 69%
Protein
1.2g
· 6%
Fat
2.2g
· 25%
Fiber
2.1g
Vitamins
B6
0.12mg · 7% DV
Vitamin C
6.5mg · 7% DV
Folate
19µg · 5% DV
B1
0.05mg · 4% DV
Minerals
Phosphorus
29mg · 4% DV
Potassium ⭐
150mg · 4% DV
Calcium
27mg · 3% DV
Magnesium
10mg · 2% 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.3g
MONOUNSATURATED
0.3g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
Yes. Sautéing softens the sharp bite and brings out the onion’s natural sweetness, so it tastes milder and slightly sweeter than raw onion.
Cook them over low to medium heat with a little oil and stir regularly. If the pan is too hot, they can brown too fast on the outside before softening properly.
Once cooled and stored in a sealed container, it is usually best eaten within 3 to 4 days. Do not leave it at room temperature for long periods.
Yes, it freezes well. The texture may soften after thawing, but it still works well in soups, sauces, and cooked dishes.
It goes well with meat, chicken, fish, eggs, lentils, and grains. Its mild sweetness also fits nicely in sandwiches, omelets, pasta sauces, and warm salads.
On its own, it is not an ideal post-workout food unless paired with a protein source. Before training, a small portion is usually easier to tolerate if it is not cooked in too much fat.
For some people, especially in large portions, it may contribute to bloating, gas, or reflux symptoms. A simpler preparation and a modest portion may be easier in the evening.
No, not completely. Cooking can reduce some heat-sensitive compounds, but the onion still provides fibre and overall nutritional value.
No. A good pan and moderate heat let you cook them with only a small amount of oil, while too much oil can make the dish unnecessarily heavy.
People with IBS, sensitive digestion, reflux, or a known intolerance to onions may notice symptoms. It is often best to start with a small portion and judge personal tolerance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.