Selectingonions

Select onions that are completely dry and smooth. Dry onions can be divided into two categories, storage onions and sweet onions. Dry onion should be well shaped and dry enough to crackle. Thin necks and bright, hard bulbs are two other indications of quality. Onions that are extremely soft or sprouting should be avoided.

Storing

Select onions that are completely dry and smooth. Dry onions can be divided into two categories, storage onions and sweet onions. Dry onion should be well shaped and dry enough to crackle. Thin necks and bright, hard bulbs are two other indications of quality. Onions that are extremely soft or sprouting should be avoided.

Preparation

Select onions that are completely dry and smooth. Dry onions can be divided into two categories, storage onions and sweet onions. Dry onion should be well shaped and dry enough to crackle. Thin necks and bright, hard bulbs are two other indications of quality. Onions that are extremely soft or sprouting should be avoided.


Nutrition Information


Raw Onions
Nutritional value per 100 g (3.5 oz)

Energy 40 kcal   170 kJ

Carbohydrates    

9.34 g

- Sugars  4.24 g

- Dietary fiber  1.7 g  

Fat

0.1 g

- saturated  0.042 g

- monounsaturated  0.013 g  

- polyunsaturated  0.017 g  

Protein

1.1 g

Water

89.11 g

Vitamin A equiv.  0 μg 

0%

Thiamin (Vit. B1)  0.046 mg  

4%

Riboflavin (Vit. B2)  0.027 mg  

2%

Niacin (Vit. B3)  0.116 mg  

1%

Vitamin B6  0.12 mg

9%

Folate (Vit. B9)  19 μg 

5%

Vitamin B12  0 μg  

0%

Vitamin C  7.4 mg

12%

Vitamin E  0.02 mg

0%

Vitamin K  0.4 μg

0%

Calcium  23 mg

2%

Iron  0.21 mg

2%

Magnesium  0.129 mg

0% 

Phosphorus  29 mg

4%

Potassium  146 mg  

3%

Sodium  4 mg

0%

Zinc  0.17 mg

2%

Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database