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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, yellow onions are highly nutritious. They are rich in antioxidants like quercetin and sulfur compounds that support heart health and reduce inflammation. They also provide Vitamin C and B vitamins while remaining very low in calories.
A 100g serving of yellow onions contains approximately 40 calories and 9.3g of carbohydrates. They are virtually fat-free and provide about 1.1g of protein, making them a light but flavorful addition to most meals.
Yellow onions can be included in a keto diet, but they should be used in moderation. With about 9g of net carbs per 100g, the carbohydrates can add up quickly if consumed in large quantities, though they are fine for flavoring dishes.
Yellow onions contain prebiotics known as fructans, which serve as food for beneficial gut bacteria. This helps maintain a healthy microbiome, which is essential for proper digestion and a strong immune system.
Yellow onions are considered the 'all-purpose' onion. They have a sharp, pungent flavor and aroma when raw, but they become exceptionally sweet and mellow when cooked, especially when caramelized.
Yes, yellow onions are safe to eat raw, though they have a very strong and spicy bite. To mellow the flavor for use in salads or sandwiches, you can soak the slices in cold water for about 15 minutes before serving.
Store them in a cool, dry, dark, and well-ventilated area, such as a pantry or a mesh bag. Avoid storing them in the refrigerator, as the moisture can make them soft, and keep them away from potatoes to prevent premature spoiling.
Large Yellow Onions is a versatile ingredient found in cuisines around the world. With 40 calories per 100g and 1.1 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Discover 1 recipes featuring large yellow onions with step-by-step instructions.
Browse recipes →A fresh onion should be firm and heavy with dry, papery skin. If the onion feels soft or mushy, has visible mold, or emits a foul odor, it has spoiled and should be discarded.
Yes, they are generally interchangeable in most recipes. White onions are slightly crunchier and sharper, while red onions are milder and better for raw applications; however, yellow onions are the best choice for long cooking and caramelizing.
No, onions are high in fructans, which are a type of fermentable carbohydrate (FODMAP). People with Irritable Bowel Syndrome (IBS) or specific digestive sensitivities may need to avoid them to prevent bloating and discomfort.