Onion (red)

Zoom on carbohydrates

• Raw red onion provides a significant amount of carbohydrates (5.63 g per 100 g), higher than the average carbohydrate content in raw vegetables (4.45 g per 100 g).

Zoom on lipids

• Raw red onion is fat-free* as it contains less than 0.5 g per 100 g.

*Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. 

Zoom on fibres

• Raw red onion provides a significant amount of fibre (2.50 g per 100 g).
• This amount is slightly higher than the average quantity of fibre found in raw vegetables (2.43 g per 100 g).

Zoom on proteins

• The amount of protein in raw red onion (1.31 g per 100 g) is lower than the average protein content in raw vegetables (1.87 g per 100 g).

Zoom on minerals and trace elements

• Raw red onion provides the equivalent of:
  • 9.50% of DRVs for potassium, i.e. 190 mg per 100 g;
  • 6% of DRVs for manganese, i.e. 0.12 mg per 100 g;
  • 5% of DRVs for copper, i.e. 0.05 mg per 100 g.
• The other minerals and trace elements are present in quantities representing less than 5% of DRVs.

Zoom on vitamins

• Raw red onion provides the equivalent of:
  • 5.45% of DRVs for vitamin B9, i.e. 10.90 µg per 100 g;
  • 5.11% of DRVs for vitamin C, i.e. 4.09 mg per 100 g.
• The amount of other vitamins represents less than 4% of DRVs.

Zoom on polyphenols

• Polyphenols are substances with an antioxidant effect.
• Flavonols, being part of the flavonoids, are predominantly present in raw red onion composites, representing 92.01% of the total polyphenols identified.
• Next come anthocyanins, which are also flavonoids, representing 6.54% of total polyphenols.
• Hydroxybenzoic acids represent only 1.45% of the total polyphenols.

The following values are approximate and depend on variety, season, ripeness, cultivation conditions, etc.

Sautéed red onion provides an average of 42.40 kcal per 100 g, i.e. 179 kJ. The size of the onion varies according to the cultivar, but on average a large onion is considered to weigh about 100 g.

COMPOSITION TABLES

For each nutrient, the tables provide information on the content, the minimum and maximum values and the percentage of the Dietary Reference Values (DRVs) for 100 g net of cooked red onion (sautéed/fried, without fat).

Zoom on carbohydrates

• Sautéed red onion provides a higher amount of carbohydrates (7.55 g per 100 g) than the average quantity found in cooked vegetables (4.85 g per 100 g).

Zoom on lipids

• Sautéed red onion is fat-free* as it contains less than 0.5 g per 100 g.

*Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. 

Zoom on fibres

• Sautéed red onion provides a significant amount of fibre (2.10 g per 100 g).
• This amount is below the average quantity found in cooked vegetables (2.89 g per 100 g).

Zoom on proteins

• The amount of protein in sautéed red onion (1.69 g per 100 g) is lower than the average quantity found in cooked vegetables (2 g per 100 g)

Zoom on minerals and trace elements

• Sautéed red onion contains a significant amount of potassium equivalent to 11% of DRVs, i.e. 220 mg per 100 g.
• It also provides the equivalent of:
  • 7.50% of DRVs for manganese, i.e. 0.15 mg per 100 g;
  • 7% of DRVs for copper, i.e. 0.07 mg per 100 g.
• The other minerals and trace elements are present in quantities representing less than 5% of DRVs.

Zoom on vitamins

• When sautéed, red onion is a source of vitamin B9 as it provides the equivalent of 16.65% of DRVs, i.e. 33.30 µg per 100 g.
• It also provides the equivalent of:
  • 7.10% of DRVs for vitamin C, i.e. 5.68 mg per 100 g;
  • 4.43% of DRVs for vitamin B6, i.e. 0.062 mg per 100 g.
• The amount of other vitamins represents less than 4% of DRVs.

According to the definitions of nutrition claims as set out in Regulation (EC) No 1924/2006 on nutrition and health claims, and in view of the composition of sautéed red onion, the following claims may be used:

NUTRITION CLAIMS OF SAUTEED RED ONION

• Source of vitamin B9 (100 g of sautéed red onion provide more than 15% of DRVs)
• Fat-free (100 g of sautéed red onion contain less than 0.5 g of fat)

HEALTH CLAIMS (for a consumption of 100 g of sautéed red onion)

Folates or vitamin B9

• Folates contribute to:
  • maternal tissue growth during pregnancy,
  • normal amino acid synthesis,
  • normal blood formation,
  • normal homocysteine metabolism,
  • normal psychological function,
  • normal function of the immune system,
  • reduction of tiredness and fatigue.

• Folates have a role in the process of cell division.