Onion, fresh, 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 |
|---|---|---|---|
| 89300 | Water | ||
| 7100 | Carbohydrate | ||
| 1800 | Fiber, total dietary | ||
| 1100 | Protein | ||
| 600 | ASH, TOTAL | ||
| 162 | Potassium, K | ||
| 100 | Total lipid (fat) | ||
| 50 | Fatty acids, total polyunsaturated | ||
| 44 | Phosphorus, P | ||
| 40 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 37 | Energy | ||
| 30 | Fatty acids, total saturated | ||
| 25 | Calcium, Ca | ||
| 13 | Tryptophan | ||
| 12 | Magnesium, Mg | ||
| 11 | Vitamin C | ||
| 10 | Fatty acids, total monounsaturated | ||
| 10 | Sodium, Na | ||
| 0.7 | Iron, Fe | ||
| 0.4 | Niacin | ||
| 0.28 | Zinc, Zn | ||
| 0.2 | Niacin | ||
| 0.14 | Copper, Cu | ||
| 0.08 | Pyridoxine (Vitamin B6 | ||
| 0.06 | Vitamin E (alpha-tocopherol) | ||
| 0.04 | Riboflavin | ||
| 0.02 | Thiamin | ||
| 0.017 | Folic acid |