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Mini onions stuffed with rice, spices, and sometimes ground meat.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 piece (mini) of Mini Stuffed Onion (60 g) has 66 calories. That works out to 110 calories per 100 g. It contains 11.1 g of carbs, 1.5 g of protein, 1.7 g of fat and 1.3 g of fiber. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 2 piece (mini) · 60 g
66
KCAL / 60G
Carbs
11.1g
· 4% DV
Protein
1.5g
· 3% DV
Fat
1.7g
· 2% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 68% · Protein 9% · Fat 23%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 66 kcal | |
| Total fat | 1.7 g | 2% |
| Saturated fat | 0.42 g | 2% |
| Trans fat | 0 g | |
| Sodium | 126 mg | 5% |
| Total carbohydrate | 11.1 g | 4% |
| Fiber | 1.3 g | 5% |
| Protein | 1.5 g | 3% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 2 piece (mini) | 60 g | 66 kcal |
| 1 piece (mini) | 30 g | 33 kcal |
| 1 piece (mini) | 50 g | 55 kcal |
| 3 piece (mini) | 90 g | 99 kcal |
| 100 g | 100 g | 110 kcal |
| 1 cup (mini) | 100 g | 110 kcal |
| 1 serving (mini) | 120 g | 132 kcal |
| 5 piece (mini) | 150 g | 165 kcal |
| 1 serving (mini) | 180 g | 198 kcal |
Calculated from 110 calories per 100 g.
A mini stuffed onion is a small onion filled with a seasoned mixture, usually including rice and sometimes ground meat. The onion layers hold the filling as the dish cooks, making it a compact take on stuffed vegetables.
Keep mini stuffed onions intact by separating the onion layers gently and avoiding overfilling them. Arrange them snugly in the pan so they support one another, then simmer rather than boil vigorously.
Short- or medium-grain rice works well in mini stuffed onions because it cooks tenderly in the filling. Add it uncooked or partly prepared according to the recipe, and leave room for the grains to expand.
Yes, mini stuffed onions can be made without meat. Use rice with herbs and spices for the filling, and keep enough cooking liquid in the pan so the rice cooks through without drying out.
For mini stuffed onions, peel the onions and separate their layers carefully so they remain whole enough to hold filling. If the layers are too firm to separate, briefly blanching the onions can make them more pliable.
Mini stuffed onions belong to the wider tradition of stuffed vegetables found across several cuisines, including Turkish cooking. Their exact origin is not tied to one universally agreed place, and fillings vary from household to household.
Usually, the rice in mini stuffed onions does not need to be fully cooked first; it finishes cooking inside the onion as the dish simmers. Follow your recipe if it calls for soaking or briefly cooking the rice.
Mini stuffed onions are often cooked with a little seasoned liquid or sauce in the pan, rather than served with a separate heavy sauce. Yogurt or a simple tomato-based sauce can be offered at the table.
Yes, you can freeze cooked mini stuffed onions in a sealed container. Thaw and reheat them gently; the onions may become softer and the rice filling may lose some of its original texture.
Serve mini stuffed onions with a crisp salad, plain yogurt, or another light side. Those pairings complement the seasoned rice filling without competing with the onions' delicate texture.
Vitamins
Vitamin C
3.6mg · 4% DV
B6
0.05mg · 3% DV
B1
0.03mg · 3% DV
B12
0.06µg · 3% DV
Minerals
Sodium
126mg · 5% DV
Copper
0.03mg · 3% DV
Phosphorus
23mg · 3% DV
Potassium ⭐
96mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 66 calories in 2 piece (mini) (60 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.
Mini Stuffed Onion is made by hollowing small onions and filling them with rice, spices and often herbs before cooking. It belongs to the Turkish tradition of dolma, or stuffed vegetables; some versions include ground meat, while others are made with olive oil and no meat.
Cooking softens the onions and brings out their mild sweetness, which balances the seasoned rice. Serve an olive-oil version warm or at room temperature as a meze or side, or offer a meat-filled version hot as part of a meal. It is a rice-based vegetable dish with some fibre. For a lighter plate, choose a meat-free preparation and pair it with a crisp salad or plain yoghurt.
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.
Medium
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.
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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.42g
MONOUNSATURATED
0.6g
POLYUNSATURATED
0.48g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.