Onions, green, cooked vs. Onions, cooked, fat added vs. Onions, pearl, cooked
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, green, cooked | Onions, cooked, fat added | Onions, pearl, cooked |
|---|---|---|---|
| Protein | 2.1 G | 1.3 G | 0.7 G |
| Total lipid (fat) | 3.2 G | 3.1 G | 2.6 G |
| Carbohydrate, by difference | 8.4 G | 10.6 G | 6.5 G |
| Energy | 63 KCAL | 73 KCAL | 50 KCAL |
| Total Sugars | 2.7 G | 4.8 G | 2.8 G |
| Fiber, total dietary | 3 G | 1.9 G | 1.4 G |
| Calcium, Ca | 83 MG | 27 MG | 27 MG |
| Iron, Fe | 1.7 MG | 0.24 MG | 0.33 MG |
| Potassium, K | 315 MG | 167 MG | 98 MG |
| Sodium, Na | 161 MG | 147 MG | 129 MG |
| Cholesterol | 2 MG | 2 MG | 2 MG |
| Fatty acids, total saturated | 0.82 G | 0.83 G | 0.68 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.