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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in a cool, dark, and dry place with good ventilation, whole onions can last for 2 to 3 months.
Yes, you can freeze onions. It is best to peel and chop them first, then store them in airtight freezer bags for up to 6 months.
Look for onions that feel heavy for their size, are firm to the touch, and have dry, papery skin without soft spots or green sprouts.
Shallots are the best substitute for a similar flavor. Leeks, green onions, or chives can also be used depending on the recipe.
Cutting onions breaks cells, releasing an enzyme that creates a gas called syn-propanethial-S-oxide, which irritates the eyes.
Botanically they are bulbs, but in culinary and dietary contexts (like Jain or Sattvic diets), they are categorized as root vegetables.
Wrap the cut side tightly in plastic wrap or place it in an airtight container and refrigerate immediately.
Onions are incredibly versatile and can be sautéed, caramelized, roasted, grilled, fried, or eaten raw in salads and salsas.
While some Vitamin C is lost during heating, many of the antioxidant compounds like quercetin remain stable or become more bioavailable.
Medium 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.
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