Onions, cooked, fat added vs. Onions, green, cooked vs. Leeks
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Onions, green, cooked has the most protein of the foods compared, at 2.1 g per 100g.
| Nutrient | Onions, cooked, fat added | Onions, green, cooked | Leeks |
|---|---|---|---|
| Protein | 1.3 G | 2.1 G | 1.6 G |
| Total lipid (fat) | 3.1 G | 3.2 G | 3 G |
| Carbohydrate, by difference | 10.6 G | 8.4 G | 14.7 G |
| Energy | 73 KCAL | 63 KCAL | 88 KCAL |
| Total Sugars | 4.8 G | 2.7 G | 4.1 G |
| Fiber, total dietary | 1.9 G | 3 G | 1.9 G |
| Calcium, Ca | 27 MG | 83 MG | 62 MG |
| Iron, Fe | 0.24 MG | 1.7 MG | 2.2 MG |
| Potassium, K | 167 MG | 315 MG | 188 MG |
| Sodium, Na | 147 MG | 161 MG | 151 MG |
| Cholesterol | 2 MG | 2 MG | 2 MG |
| Fatty acids, total saturated | 0.83 G | 0.82 G | 0.76 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.