Onions, yellow, sauteed

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
80010			Water
10800			Total lipid (fat)
4810			FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
2155			FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2100			Glucose (dextrose)
1700			Fiber, total dietary
1480			Fructose
1020			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
950			Protein
810			Sucrose
660			FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
395			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
380			ASH, TOTAL
133			Potassium, K
33			Phosphorus, P
30			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
30			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
30			FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
20			Calcium, Ca
12			Sodium, Na
9			Magnesium, Mg
5.64			Tocopherol, gamma
2			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
1.8			Vitamin C
1.57			Tocopherol, delta
0.68			Vitamin E (alpha-tocopherol)
0.27			Iron, Fe
0.21			Zinc, Zn
0.207			Vitamin B-6
0.172			Pantothenic acid
0.102			Manganese, Mn
0.1			Betaine
0.049			Thiamin
0.041			Riboflavin
0.04			Tocopherol, beta
0.037			Niacin
0.03			Tocotrienol, alpha
0.0216			Vitamin K (phylloquinone)
0.017			Copper, Cu
0.002			Folic acid