Onions, cooked, no added fat vs. Onions, pearl, cooked vs. Onions, raw
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, cooked, no added fat has the most protein of the foods compared, at 1.3 g per 100g.
| Nutrient | Onions, cooked, no added fat | Onions, pearl, cooked | Onions, raw |
|---|---|---|---|
| Protein | 1.3 G | 0.7 G | 0.86 G |
| Total lipid (fat) | 0.12 G | 2.6 G | 0.08 G |
| Carbohydrate, by difference | 11 G | 6.5 G | 8.5 G |
| Energy | 47 KCAL | 50 KCAL | 38 KCAL |
| Total Sugars | 5 G | 2.8 G | 5.8 G |
| Fiber, total dietary | 2 G | 1.4 G | 1.7 G |
| Calcium, Ca | 27 MG | 27 MG | 17 MG |
| Iron, Fe | 0.25 MG | 0.33 MG | 0.24 MG |
| Potassium, K | 171 MG | 98 MG | 171 MG |
| Sodium, Na | 141 MG | 129 MG | 1 MG |
| Cholesterol | 0 MG | 2 MG | 0 MG |
| Fatty acids, total saturated | 0.05 G | 0.68 G | 0.04 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.