Onion, spring (green) or scallion (includes tops and bulb), raw

Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.

Items marked as significant are used to estimate the microbiome impact of the food.

mg per 100 grams Significant amount Priority Nutrient
89830 Water
1830 Protein
810 ASH, TOTAL
276 Potassium, K
190 Total lipid (fat)
72 Calcium, Ca
70 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
37 Phosphorus, P
28 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
27 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
20 Magnesium, Mg
18.8 Vitamin C
16 Sodium, Na
4 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
3 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1.48 Iron, Fe
1 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
0.525 Niacin
0.39 Zinc, Zn
0.16 Manganese, Mn
0.083 Copper, Cu
0.08 Riboflavin
0.075 Pantothenic acid
0.064 Folic acid
0.055 Thiamin

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