United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Full Report (All Nutrients):  11294, Onions, sweet, raw
Food Group: Vegetables and Vegetable Products
Scientific Name:  Allium cepa
Carbohydrate Factor: 3.84   Fat Factor:8.37   Protein Factor: 2.78   Nitrogen to Protein Conversion Factor: 6.25  
Refuse: 16%   Refuse Description:   Stem, root, and two outermost layers
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
NLEA serving 148 g

onion 331 g
Proximates Water 1, 2 g 91.24 8 0.160 135.04 302.00
Proximates Energy kcal 32 -- -- 47 106
Proximates Energy kJ 133 -- -- 197 440
Proximates Protein 1, 2 g 0.80 7 0.020 1.18 2.65
Proximates Total lipid (fat) 1, 2 g 0.08 8 0.008 0.12 0.26
Proximates Ash 1, 2 g 0.34 7 0.050 0.50 1.13
Proximates Carbohydrate, by difference g 7.55 -- -- 11.17 24.99
Proximates Fiber, total dietary 1, 2 g 0.9 7 0.044 1.3 3.0
Proximates Sugars, total 1 g 5.02 -- -- 7.43 16.62
Proximates Sucrose 1, 2 g 0.72 8 0.040 1.07 2.38
Proximates Glucose (dextrose) 1, 2 g 2.26 7 0.080 3.34 7.48
Proximates Fructose 1, 2 g 2.02 8 0.040 2.99 6.69
Proximates Lactose 1, 2 g 0.02 8 0.010 0.03 0.07
Proximates Maltose 1, 2 g 0.00 8 0.000 0.00 0.00
Proximates Galactose 1 g 0.00 4 0.000 0.00 0.00
Proximates Starch 1 g 0.00 4 0.000 0.00 0.00
Minerals Calcium, Ca 1, 2 mg 20 8 2.000 30 66
Minerals Iron, Fe 1, 2 mg 0.26 7 0.010 0.38 0.86
Minerals Magnesium, Mg 1, 2 mg 9 8 0.000 13 30
Minerals Phosphorus, P 1, 2 mg 27 8 1.000 40 89
Minerals Potassium, K 1, 2 mg 119 8 3.000 176 394
Minerals Sodium, Na 1, 2 mg 8 8 1.000 12 26
Minerals Zinc, Zn 1, 2 mg 0.13 8 0.010 0.19 0.43
Minerals Copper, Cu 1, 2 mg 0.056 8 0.002 0.083 0.185
Minerals Manganese, Mn 1, 2 mg 0.076 8 0.008 0.112 0.252
Minerals Selenium, Se 1 µg 0.5 4 0.100 0.7 1.7
Vitamins Vitamin C, total ascorbic acid 1, 2 mg 4.8 8 0.300 7.1 15.9
Vitamins Thiamin 1, 2 mg 0.041 8 0.008 0.061 0.136
Vitamins Riboflavin 1, 2 mg 0.020 8 0.002 0.030 0.066
Vitamins Niacin 1, 2 mg 0.133 6 0.007 0.197 0.440
Vitamins Pantothenic acid 1, 2 mg 0.098 8 0.006 0.145 0.324
Vitamins Vitamin B-6 1, 2 mg 0.130 8 0.021 0.192 0.430
Vitamins Folate, total 1, 2 µg 23 5 1.000 34 76
Vitamins Folate, food µg 23 5 1.000 34 76
Vitamins Choline, total 1, 2 mg 5.5 -- -- 8.1 18.2
Vitamins Betaine 1, 2 mg 0.1 2 -- 0.1 0.3
Vitamins Vitamin A, RAE µg 0 4 -- 0 0
Vitamins Carotene, beta 1, 2 µg 1 4 0.000 1 3
Vitamins Carotene, alpha 1, 2 µg 0 4 0.000 0 0
Vitamins Cryptoxanthin, beta 1, 2 µg 0 4 0.000 0 0
Vitamins Vitamin A, IU IU 1 4 -- 1 3
Vitamins Lycopene 1, 2 µg 0 4 0.000 0 0
Vitamins Lutein + zeaxanthin 1, 2 µg 6 4 1.000 9 20
Vitamins Vitamin E (alpha-tocopherol) 1 mg 0.02 4 0.002 0.03 0.07
Vitamins Tocopherol, beta 1 mg 0.00 4 0.004 0.00 0.00
Vitamins Tocopherol, gamma 1 mg 0.00 4 0.005 0.00 0.00
Vitamins Tocopherol, delta 1 mg 0.00 4 0.000 0.00 0.00
Vitamins Tocotrienol, alpha 1 mg 0.01 4 0.009 0.01 0.03
Vitamins Tocotrienol, beta 1 mg 0.00 4 0.000 0.00 0.00
Vitamins Tocotrienol, gamma 1 mg 0.00 4 0.000 0.00 0.00
Vitamins Tocotrienol, delta 1 mg 0.00 4 0.000 0.00 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0
Vitamins Vitamin D IU 0 -- -- 0 0
Vitamins Vitamin K (phylloquinone) 1, 2 µg 0.3 8 0.031 0.4 1.0
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0
Amino Acids Tryptophan 1, 2 g 0.009 -- -- 0.013 0.030
Amino Acids Threonine 1, 2 g 0.018 -- -- 0.027 0.060
Amino Acids Isoleucine 1, 2 g 0.014 -- -- 0.021 0.046
Amino Acids Leucine 1, 2 g 0.025 -- -- 0.037 0.083
Amino Acids Lysine 1, 2 g 0.033 -- -- 0.049 0.109
Amino Acids Methionine 1, 2 g 0.009 -- -- 0.013 0.030
Amino Acids Cystine 1, 2 g 0.009 -- -- 0.013 0.030
Amino Acids Phenylalanine 1, 2 g 0.024 -- -- 0.036 0.079
Amino Acids Tyrosine 1, 2 g 0.012 -- -- 0.018 0.040
Amino Acids Valine 1, 2 g 0.020 -- -- 0.030 0.066
Amino Acids Arginine 1, 2 g 0.111 -- -- 0.164 0.367
Amino Acids Histidine 1, 2 g 0.011 -- -- 0.016 0.036
Amino Acids Alanine 1, 2 g 0.017 -- -- 0.025 0.056
Amino Acids Aspartic acid 1, 2 g 0.067 -- -- 0.099 0.222
Amino Acids Glutamic acid 1, 2 g 0.177 -- -- 0.262 0.586
Amino Acids Glycine 1, 2 g 0.020 -- -- 0.030 0.066
Amino Acids Proline 1, 2 g 0.015 -- -- 0.022 0.050
Amino Acids Serine 1, 2 g 0.020 -- -- 0.030 0.066
Other Alcohol, ethyl g 0.0 -- -- 0.0 0.0
Other Caffeine mg 0 -- -- 0 0
Other Theobromine mg 0 -- -- 0 0
Anthocyanidins Cyanidin 3 mg 0.0 8 0 0.0 0.0
Anthocyanidins Petunidin 3 mg 0.0 8 0 0.0 0.0
Anthocyanidins Delphinidin 3 mg 0.0 8 0 0.0 0.0
Anthocyanidins Malvidin 3 mg 0.0 8 0 0.0 0.0
Anthocyanidins Pelargonidin 3 mg 0.0 8 0 0.0 0.0
Anthocyanidins Peonidin 3 mg 0.0 8 0 0.0 0.0
Flavan-3-ols (+)-Catechin 3 mg 0.0 5 0 0.0 0.0
Flavan-3-ols (-)-Epigallocatechin 3 mg 0.0 5 0 0.0 0.0
Flavan-3-ols (-)-Epicatechin 3 mg 0.0 5 0 0.0 0.0
Flavan-3-ols (-)-Epicatechin 3-gallate 3 mg 0.0 5 0 0.0 0.0
Flavan-3-ols (-)-Epigallocatechin 3-gallate 3 mg 0.1 5 0.08 0.1 0.3
Flavan-3-ols (+)-Gallocatechin 3 mg 0.0 5 0 0.0 0.0
Flavanones Hesperetin 3 mg 0.0 5 0 0.0 0.0
Flavanones Naringenin 3 mg 0.0 5 0 0.0 0.0
Flavones Apigenin 3, 4 mg 0.0 10 0 0.0 0.0
Flavones Luteolin 3, 4 mg 0.0 6 0 0.0 0.0
Flavonols Kaempferol 4, 5, 6 mg 1.1 10 0.22 1.7 3.8
Flavonols Myricetin 3, 4, 6 mg 1.1 15 0.44 1.7 3.8
Flavonols Quercetin 3, 4, 5, 6, 7 mg 14.5 28 0.63 21.5 48.1
Proanthocyanidin Proanthocyanidin dimers 8 mg 0.0 1 -- 0.0 0.0
Proanthocyanidin Proanthocyanidin trimers 8 mg 0.0 1 -- 0.0 0.0
Proanthocyanidin Proanthocyanidin 4-6mers 8 mg 0.0 1 -- 0.0 0.0
Proanthocyanidin Proanthocyanidin 7-10mers 8 mg 0.0 1 -- 0.0 0.0
Proanthocyanidin Proanthocyanidin polymers (>10mers) 8 mg 0.0 1 -- 0.0 0.0

Sources of Data

1Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 5e , 2001  Beltsville MD  
2Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 5m , 2001  Beltsville MD  
3Harnly, J. M., Doherty, R., Beecher, G. R., Holden, J. M., Haytowitz, D. B., and Bhagwat, S., and Gebhardt S.  Flavonoid content of U.S. fruits, vegetables, and nuts , 2006 J. Agric. Food Chem. 54   pp.9966-9977
4Franke, A.A., Custer, L.J., Arakaki, C., and Murphy, S.P. Vitamin C and flavonoid levels of fruits and vegetables consumed in Hawaii. , 2004 J. Food Comp. Anal. 17   pp.1-35
5Bilyk, A., Cooper, P. L., and Sapers, G. M.  Vaietal differences in distribution of qercetin and kaempferol in onion (Allium cepa L.) Tissue. , 1984 J. Agric. Food Chem 32   pp.274-276
6Sellappan, s. and Akoh, C. Flavonoids and antioxidant capacity of Georgia-grown Vidalia onions , 2002 J. Agric. Food Chem. 50   pp.5338-5342
7Patil, B. S., Pike, L. M., and Yoo, K. S. Variation in the quercetin content in different colored onions (Allium cepa L.). , 1995 J. Amer. Soc. Hort. Sci. 120   pp.909-913
8Gu, L., Kelm, M.A., Hammerstone, J.F., Beecher, G., Holden, J., Haytowitz, D., Gebhardt, S., and Prior, R.L. Screening foods containing proanthocyanidins and their structural characterization using LC-MS/MS and thiolytic degradation , 2003 J. Agric. Food Chem. 51   pp.7513-7521
Langual Code(s)

  • A0152 VEGETABLE OR VEGETABLE PRODUCT (US CFR)
  • A1281 1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
  • B3512 SWEET ONION
  • C0240 ROOT, TUBER OR BULB, WITHOUT PEEL
  • E0150 WHOLE, NATURAL SHAPE
  • F0003 NOT HEAT-TREATED
  • G0003 COOKING METHOD NOT APPLICABLE
  • H0003 NO TREATMENT APPLIED
  • J0001 PRESERVATION METHOD NOT KNOWN
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION