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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in a cool, dry, and ventilated place, they can last for 2 to 4 weeks.
Yes, you can peel and chop them before freezing in an airtight container for up to 3 months, though the texture will soften.
Shallots are the closest substitute in terms of flavor and size. If unavailable, use the white part of spring onions or finely diced red onions.
Look for onions that are firm, heavy for their size, and have dry, papery skins. Avoid those with sprouts or soft spots.
No, small onions (sambar onions) are a variety of shallot with a more pungent flavor, while pearl onions are smaller, rounder, and milder.
Using them whole, especially in South Indian dishes like Sambar, allows them to absorb flavors while providing a burst of sweetness when bitten.
They generally have a higher concentration of antioxidants and phenols compared to larger onion varieties.
Soaking them in water before peeling or chilling them in the fridge for 30 minutes can significantly reduce the release of irritant gases.
Small 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.
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