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Onion

Onions have antibacterial effects and lower blood pressure, blood sugar, and blood lipids. The small intestine cannot digest fractans, which is why gas occurs.
We have provided the missing values for the nutritional information from the USDA database for this ingredient.
89%
Water
 89
Macronutrient carbohydrates 88.61%
/10
Macronutrient proteins 10.44%
/01
Macronutrient fats 0.95%
 

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).

Ω-6 (LA, <0.1g)
Omega-6 fatty acid such as linoleic acid (LA)
 : Ω-3 (ALA, <0.1g)
Omega-3 fatty acid such as alpha-linolenic acid (ALA)
 = 0:0

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Values are too small to be relevant.

Onions, also called bulb onions and common onions, are in the genus Allium. The onion is one of the oldest cultivated plants and is also used as a medicinal plant. Onions were a food staple of the Romans. There are many important things to be aware of.

Culinary uses and varieties:

From Wikipedia: “Onions are commonly chopped and used as an ingredient in various hearty warm dishes, and may also be used as a main ingredient in their own right, for example in French onion soup or onion chutney. They are very versatile and can be baked, boiled, braised, grilled, fried, roasted, sautéed, or eaten raw in salads. Their layered nature makes them easy to hollow out once cooked, facilitating stuffing them. ...

Common onions are normally available in three colour varieties. Yellow or brown onions (called red in some European countries), are full-flavoured and are the onions of choice for everyday use. ... The red onion (called purple in some European countries) is a good choice for fresh use when its colour livens up the dish; it is also used in grilling. White onions are the traditional onions used in classic Mexican cuisine; they have a golden colour when cooked and a particularly sweet flavour when sautéed.

While the large, mature onion bulb is most often eaten, onions can be eaten at immature stages. Young plants may be harvested before bulbing occurs and used whole as spring onions or scallions. When an onion is harvested after bulbing has begun, but the onion is not yet mature, the plants are sometimes referred to as "summer" onions.

Additionally, onions may be bred and grown to mature at smaller sizes. Depending on the mature size and the purpose for which the onion is used, these may be referred to as pearl, boiler, or pickler onions, but differ from true pearl onions which are a different species.”

Nutritional value:

“Most onion cultivars are about 89% water, 4% sugar, 1% protein, 2% fibre, and 0.1% fat. Onions contain low amounts of essential nutrients, are low in fats, and have an energy value of 166 kJ (40 kcal) per 100 g (3.5 oz). They contribute their flavor to savory dishes without raising caloric content appreciably.

Onions contain phytochemical compounds such as phenolics that are under basic research to determine their possible properties in humans.

Considerable differences exist between onion varieties in polyphenol content, with shallots having the highest level, six times the amount found in Vidalia onions, the variety with the smallest amount. Yellow onions have the highest total flavonoid content, an amount 11 times higher than in white onions. Red onions have considerable content of anthocyanin pigments, with at least 25 different compounds identified representing 10% of total flavonoid content.”

“As is the case with all of the species in the genus Allium, onions do not contain any starch, but produce and store fructans as reserve energy. The human digestive system is not able to break down fructans enzymatically and absorb them in the small intestine. The majority then travel undigested into the large intestine and are metabolized there by natural bacterial flora, which produce gas in the process. After eating onions, it is very common to experience flatulence; the degradation products of the fructans and also sulfur-containing substances are responsible for the smell.*”

Allergy potential:

“Some people suffer from allergic reactions after handling onions. Symptoms can include contact dermatitis, intense itching, rhinoconjunctivitis, blurred vision, bronchial asthma, sweating, and anaphylaxis. Allergic reactions may not occur in these individuals to the consumption of onions, perhaps because of the denaturing of the proteins involved during the cooking process.”

Eye irritation:

“Freshly cut onions often cause a stinging sensation in the eyes of people nearby, and often uncontrollable tears. This is caused by the release of a volatile gas, syn-propanethial-S-oxide, which stimulates nerves in the eye creating a stinging sensation. ... Eye irritation can be avoided by cutting onions under running water or submerged in a basin of water. ... Refrigerating the onions before use reduces the enzyme reaction rate and using a fan can blow the gas away from the eyes.”

Note (italics): * = Translation from a German Wikipedia entry

Nutrient tables

Nutritional Information per 100g
2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Energy 40 kcal
167 kJ
2.0%
Recommended daily allowance according to the GDA: 2000kcal
Fat/Lipids 0.10 g0.1%
Recommended daily allowance according to the GDA: 70g
Saturated Fats 0.04 g0.2%
Recommended daily allowance according to the GDA: 20g
Carbohydrates (inc.dietary fiber) 9.3 g3.5%
Recommended daily allowance according to the GDA: 270g
Sugars 4.2 g4.7%
Recommended daily allowance according to the GDA: 90g
Fiber 1.7 g6.8%
Recommended daily allowance according to the GDA: 25g
Protein (albumin) 1.1 g2.2%
Recommended daily allowance according to the GDA: 50g
Cooking Salt (Na:4.0 mg)10 mg0.4%
Recommended daily allowance according to the GDA: 2.4g
Recommended daily allowance according to the GDA.
Fat/Lipids
Carbohydrates
Protein (albumin)
Cooking Salt

Essential Nutrients per 100g with %-share Daily Requirement at 2000 kcal
VitFolate, as the active form of folic acid (née vitamin B9 and 19 µg10.0%
Recommended daily allowance according to the EU: LMIV-2011: 200 µg
VitVitamin B6 (pyridoxine) 0.12 mg9.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
VitVitamin C (ascorbic acid) 7.4 mg9.0%
Recommended daily allowance according to the EU: LMIV-2011: 80 mg
VitBiotin (ex vitamin B7, H) 4.0 µg8.0%
Recommended daily allowance according to the EU: LMIV-2011: 50 µg
ElemPotassium, K 146 mg7.0%
Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg
ProtTryptophan (Trp, W) 0.01 g6.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.25 g
MinManganese, Mn 0.13 mg6.0%
Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg
ElemPhosphorus, P 29 mg4.0%
Recommended daily allowance according to the EU: LMIV-2011: 700 mg
MinCopper, Cu 0.04 mg4.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg
VitThiamine (vitamin B1) 0.05 mg4.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg

Detailed Nutritional Information per 100g for this Ingredient

Explanations

The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.

If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.

For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.

Nutritional Information per 100g

Essential fatty acids, (SC-PUFA) 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Alpha-Linolenic acid; ALA; 18:3 omega-3 0.00 g< 0.1%
Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g
Linoleic acid; LA; 18:2 omega-6 0.01 g< 0.1%
Recommended daily allowance according to the CH-EDI-Verordnung: 10 g

Nutritional Information per 100g

Essential amino acids 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Tryptophan (Trp, W) 0.01 g6.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.25 g
Threonine (Thr, T) 0.02 g2.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.93 g
Lysine (Lys, K) 0.04 g2.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.9 g
Phenylalanine (Phe, F) 0.02 g2.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.6 g
Isoleucine (Ile, I) 0.01 g1.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.2 g
Leucine (Leu, L) 0.02 g1.0%
Recommended daily allowance according to the WHO-Protein-2002: 2.4 g
Valine (Val, V) 0.02 g1.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.6 g
Methionine (Met, M) 0.00 g< 0.1%
Recommended daily allowance according to the WHO-Protein-2002: 0.93 g

Nutritional Information per 100g

Vitamins 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Folate, as the active form of folic acid (née vitamin B9 and 19 µg10.0%
Recommended daily allowance according to the EU: LMIV-2011: 200 µg
Vitamin C (ascorbic acid) 7.4 mg9.0%
Recommended daily allowance according to the EU: LMIV-2011: 80 mg
Vitamin B6 (pyridoxine) 0.12 mg9.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Biotin (ex vitamin B7, H) 4.0 µg8.0%
Recommended daily allowance according to the EU: LMIV-2011: 50 µg
Thiamine (vitamin B1) 0.05 mg4.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg
Riboflavin (vitamin B2) 0.03 mg2.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Pantothenic acid (vitamin B5) 0.12 mg2.0%
Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg
Niacin (née vitamin B3) 0.12 mg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 16 mg
Vitamin K 0.40 µg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 75 µg
Vitamin A, as RAE 0 µg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 800 µg
Vitamin D 0 µg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 5.0 µg
Vitamin E, as a-TEs 0.02 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 12 mg

Nutritional Information per 100g

Essential macroelements (macronutrients) 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Potassium, K 146 mg7.0%
Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg
Phosphorus, P 29 mg4.0%
Recommended daily allowance according to the EU: LMIV-2011: 700 mg
Calcium, Ca 23 mg3.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg
Magnesium, Mg 10 mg3.0%
Recommended daily allowance according to the EU: LMIV-2011: 375 mg
Sodium, Na 4.0 mg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg

Nutritional Information per 100g

Essential trace elements (micronutrients) 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Manganese, Mn 0.13 mg6.0%
Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg
Copper, Cu 0.04 mg4.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg
Iron, Fe 0.21 mg2.0%
Recommended daily allowance according to the EU: LMIV-2011: 14 mg
Zinc, Zn 0.17 mg2.0%
Recommended daily allowance according to the EU: LMIV-2011: 10 mg
Selenium, Se 0.50 µg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 55 µg
Iod, I (Jod, J) 1.8 µg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 150 µg
Fluorine, F 1.1 µg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 3'500 µg

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