Onion, fresh, boiled (as part of a recipe)
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 |
|---|---|---|---|
| 87000 | Water | ||
| 8700 | Carbohydrate | ||
| 2200 | Fiber, total dietary | ||
| 1400 | Protein | ||
| 700 | ASH, TOTAL | ||
| 197 | Potassium, K | ||
| 100 | Total lipid (fat) | ||
| 60 | Fatty acids, total polyunsaturated | ||
| 53 | Phosphorus, P | ||
| 50 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 46 | Energy | ||
| 30 | Calcium, Ca | ||
| 30 | Fatty acids, total saturated | ||
| 20 | Fatty acids, total monounsaturated | ||
| 16 | Tryptophan | ||
| 15 | Magnesium, Mg | ||
| 12 | Sodium, Na | ||
| 12 | Vitamin C | ||
| 0.8 | Iron, Fe | ||
| 0.5 | Niacin | ||
| 0.35 | Zinc, Zn | ||
| 0.2 | Niacin | ||
| 0.17 | Copper, Cu | ||
| 0.08 | Pyridoxine (Vitamin B6 | ||
| 0.07 | Vitamin E (alpha-tocopherol) | ||
| 0.05 | Riboflavin | ||
| 0.02 | Thiamin | ||
| 0.014 | Folic acid |