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Nutrition Facts For Onion cooked in vegetable bouillon and syrup

Data sources: Nutriely Data Sources
Last updated on August 2, 2024.

Onion cooked in vegetable bouillon and syrup Nutrition Label

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Onion cooked in vegetable bouillon and syrup Nutrition Facts

Serving Size: 100.00g

% Daily Value*

Energy 80kcal (337 kj)

4%

Carbohydrates 6.82g

3%

Starch 0.05g

Sugars 6.77g **

Sucrose 2.44g

Maltose 0.00g

Fructose 2.06g

Galactose 0.00g

Glucose 2.23g

Fibre, total 1.67g

5%

Polyols 0.00g

Protein 1.29g

1%

Fat 4.94g

11%

Polyunsaturated fatty acids 1.36g

Monounsaturated fatty acids 2.34g

Saturated fatty acids 0.98g

Sterols 31.46mg

Cholesterol 4.14mg

Water 88.53g

4%

Alcohol 0.00g

Salt 313.84mg **

Calcium 36.55mg

4%

Chromium 1.27ug

5%

Copper 0.07mg

7%

Fluoride 0.01mg

Iodine 1.29ug

1%

Iron 0.57mg

3%

Magnesium 12.25mg

4%

Manganese 0.23mg

13%

Molybdenum 0.01mg

13%

Phosphorus 40.80mg

7%

Potassium 223.39mg

7%

Selenium 0.54ug

1%

Sodium 123.17mg

Zinc 0.40mg

5%

Vitamin A (RAE) 19.21ug

3%

Vitamin D 0.24ug

2%

Vitamin E 0.88mg

6%

Vitamin K 5.63ug

6%

Vitamin B1 0.02mg

2%

Vitamin B2 0.02mg

2%

Vitamin B3 (Niacin) equivalents 0.33mg

2%

Vitamin B6 0.13mg

10%

Vitamin B9 (Folate) 10.80ug

3%

Vitamin B12 0.00ug

0%

Vitamin C 6.49mg

7%

* The daily nutrient requirements provided by this calculator are intended for healthy adults only. If you have any medical conditions, are pregnant or breastfeeding, or under the age of 18, please consult a healthcare professional or a registered dietitian for personalized nutritional advice. Individual needs may vary, and it is important to consider your specific health circumstances when determining your dietary requirements.

** The suggested value for sugar is the maximum suggested amount and has no actual required amount.

Raw ingredients, foods and recipes: Browse Foods

Food Preferences

Egg free

Gluten free

Lacto-ovo vegetarian

Lacto vegetarian

Low protein

Low gluten

Soy free

Onion cooked in vegetable bouillon and syrup Calorie Breakdown

The ratio of macro elements (protein, fat, carbs) in Onion cooked in vegetable bouillon and syrup

Fat 58%

Carbohydrates 35%

Protein 7%

Component Breakdown for Onion cooked in vegetable bouillon and syrup

Macro

Mineral

Vitamin

Amino

Carbs

Fats

Energy 80kcal
(336.59kj)

4% of 1,995.81kcal
(8350.48kj)

Carbohydrates 6.82g

3% of (249.48 g)

1% of (149.69 g)

11% of (44.35 g)

4% of (2,450.00 g)

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

6% of maximum (5,000.00 mg)

Calcium 36.55mg

4% of (1,000.00 mg)

Chromium 1.27ug

5% of (25.00 ug)

7% of (0.90 mg)

Fluoride 0.01mg

1% of (150.00 ug)

3% of (18.00 mg)

Magnesium 12.25mg

4% of (280.00 mg)

Manganese 0.23mg

13% of (1.80 mg)

Molybdenum 0.01mg

13% of (0.04 mg)

Phosphorus 40.80mg

7% of (600.00 mg)

Potassium 223.39mg

7% of (3,100.00 mg)

Selenium 0.54ug

1% of (55.00 ug)

Sodium 123.17mg

8% of maximum (1,500.00 mg)

5% of (8.00 mg)

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

Vitamin A (RAE) 19.21ug

3% of (700.00 ug)

Vitamin D 0.24ug

2% of (15.00 ug)

Vitamin E 0.88mg

6% of (15.00 mg)

Vitamin K 5.63ug

6% of (90.00 ug)

Vitamin B1 0.02mg

2% of (1.10 mg)

Vitamin B2 0.02mg

2% of (1.10 mg)

Vitamin B3 (Niacin) equivalents 0.33mg

2% of (14.00 mg)

Vitamin B6 0.13mg

10% of (1.30 mg)

Vitamin B9 (Folate) 10.80ug

3% of (400.00 ug)

Vitamin B12 0.00ug

0% of (2.40 ug)

Vitamin C 6.49mg

7% of (90.00 mg)

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

Phenylalanine -

Aspartic acid -

Glutamic acid -

Hydroxyproline -

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

14% of maximum (49.90 g)

Galactose 0.00g

Fibre, total 1.67g

5% of (35.00 g)

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

Polyunsaturated fatty acids 1.36g

Omega-3 polyunsaturated fatty acids 0.35g

Alpha-linolenic acid 354.13mg

EPA fatty acid 0.00mg

DHA fatty acid 0.00mg

Omega-6 polyunsaturated fatty acids 0.99g

Linoleic acid 989.27mg

Arachidonic acid 0.00mg

Monounsaturated fatty acids 2.34g

Oleic acid 2,247.77mg

Saturated fatty acids 0.98g

4% of maximum (22.18 g)

Palmitic acid 523.85mg

Stearic acid 0.17g

Sterols 31.46mg

Cholesterol 4.14mg

Trans fatty acids 0.02g

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

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