United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  11286, Onions, yellow, sauteed
heading Nutrient Unit
Value per 100 g

cup chopped 87g
Proximates Water g 80.01 69.61
Proximates Energy kcal 132 115
Proximates Protein g 0.95 0.83
Proximates Total lipid (fat) g 10.80 9.40
Proximates Carbohydrate, by difference g 7.86 6.84
Proximates Fiber, total dietary g 1.7 1.5
Minerals Calcium, Ca mg 20 17
Minerals Iron, Fe mg 0.27 0.23
Minerals Magnesium, Mg mg 9 8
Minerals Phosphorus, P mg 33 29
Minerals Potassium, K mg 133 116
Minerals Sodium, Na mg 12 10
Minerals Zinc, Zn mg 0.21 0.18
Vitamins Vitamin C, total ascorbic acid mg 1.8 1.6
Vitamins Thiamin mg 0.049 0.043
Vitamins Riboflavin mg 0.041 0.036
Vitamins Niacin mg 0.037 0.032
Vitamins Vitamin B-6 mg 0.207 0.180
Vitamins Vitamin E (alpha-tocopherol) mg 0.68 0.59
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 21.6 18.8
Lipids Fatty acids, total saturated g 1.477 1.285
Lipids Fatty acids, total monounsaturated g 2.185 1.901
Lipids Fatty acids, total polyunsaturated g 5.470 4.759
Lipids Fatty acids, total trans g 0.000 0.000