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 |