Onions, cooked, boiled, drained, with salt

Plant foods · Vegetables · All vegetables

g
Macronutrients 63 / 100 How is this scored?

Composition

Energy

Protein 1.4 g · 5 kcal/100g
Fat 0.2 g · 2 kcal/100g
Carbs 9.6 g · 38 kcal/100g
Fiber 1.4 g
Water 88 g
Total energy 42 kcal

Energy is predominantly from carbs (84%); EFSA recommends 45–60% for a balanced diet

Fat quality 64 / 100 How is this scored?
Total fat
0.2g
Saturated
0.0g
Monounsat.
0.0g
Polyunsat.
0.1g
Omega-6
0.07g

Saturated fat is 0.7% of energy, within the WHO limit of 10%.

Protein quality 58 / 100 How is this scored?
Histidine 100%
Isoleucine 100%
Leucine 60%
Lysine 100%
Methionine + Cysteine 100%
Phenylalanine + Tyrosine 100%
Threonine 100%
Tryptophan 100%
Valine 58%

Limiting amino acid is Valine (58% of FAO reference). Combining with complementary protein sources raises the overall score.

Micronutrients 17 / 100 How is this scored?

Vitamins

Vitamin A 0 µg
Vitamin C 5.2 mg
Vitamin D 0.0 µg
Vitamin E 0.0 mg
Vitamin K 1 µg
Thiamin (B1) 0.04 mg
Riboflavin (B2) 0.02 mg
Niacin (B3) 0.2 mg
Pantothenic (B5) 0.1 mg
Vitamin B6 0.13 mg
Folate (B9) 15 µg
Vitamin B12 0.00 µg

Minerals

Calcium 22 mg
Iron 0.2 mg
Magnesium 11 mg
Phosphorus 35 mg
Potassium 166 mg
Sodium 239 mg
Zinc 0.2 mg
Copper 0.07 mg
Manganese 0.15 mg
Selenium 0.6 µg

Provides modest amounts of tracked micronutrients. Best is Vitamin B6 at 9% of EU NRV per 100 g.