Tag: Onion nutrition

According to nutritional data, green onions (scallions) contain significantly less sugar per 100 grams than their larger, bulbous counterparts. This knowledge is critical for anyone monitoring their sugar intake or managing conditions like diabetes, where choosing the right type of onion has less sugar is a key consideration.

Used for over 7,000 years in traditional medicine, onions are a potent ingredient in global cuisines, but many wonder: is onion positive or negative for your health? This common vegetable is both praised for its rich nutrient profile and debated for its potential to cause digestive discomfort.

According to the National Onion Association, the average person consumes around 20 pounds of onions per year. But is cooked onion healthy, or is raw the only way to reap the benefits? Cooking, while affecting some nutrient levels, makes certain beneficial compounds more bioavailable and improves digestion.

A cup of plain, boiled, and drained cooked onion contains only about 6.3 milligrams of sodium, making it a naturally low-sodium ingredient. However, the total amount can skyrocket depending on how the onion is prepared, particularly if salt is added during the cooking process.

According to the USDA, a medium-sized onion contains only about 4 to 5 milligrams of sodium, which is less than 1% of the daily recommended intake for most adults. This dispels the common misconception that this flavorful vegetable adds significant sodium to meals.

Scientific research confirms that onions contain L-arginine, a key amino acid. This nutrient is a significant part of the onion's amino acid profile, acting as a nitrogen reservoir within the vegetable.

According to extensive nutritional analysis, onions contain only trace amounts of the essential amino acid methionine and are not considered a significant dietary source. The vegetable's notable sulfur content comes from distinct organosulfur compounds responsible for its pungent flavor and health benefits, rather than protein-building amino acids.

Beyond their pungent flavor, onions are packed with beneficial nutrients. A medium onion offers a significant dose of vitamins and minerals, including a high concentration of Vitamin C. Here, we explore what vitamin is high in onions and the associated health benefits.

Onions contain a powerful antioxidant called quercetin, which has been shown to have anti-inflammatory properties in various studies. However, the process of cooking can alter these compounds, leading many to question if sauteed onions are inflammatory or still beneficial for health.

While some nutrients are lost during cooking, a cup of boiled, drained onions still provides a significant amount of vitamin C, potassium, and dietary fiber. Understanding the nutritional value of cooked onions helps clarify that they remain a healthy and flavorful addition to many meals. The way you prepare them, however, can make a difference in what benefits they provide.