Nutrition Facts
Serving Size: 100g
Calories118
Total Fat0.1g
Saturated Fat0.0g
Total Carbs6.6g
Fiber1.8g
Sugars2.9g
Protein0.8g
Macro Breakdown
Health Scores (0-10)
10.0
Metabolic
6.0
Inflammation
5.5
Hormonal
5.6
Gut Health
5.3
Skin Health
5.0
Brain Health
6.5
Bone Health
5.6
Sleep
5.6
Exercise
5.3
Longevity
5.2
Detox
5.6
Immunity
5.6
Pral
5.2
Satiety
0.0
Nutrient Density
5.3
Bioavailability
10.0
Electrolyte
5.3
Methylation
🧬 How Onions, chopped, cooked, boiled, drained Affects Your Health
Cortisol & Stress 1% DV
Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.
Cortisol 4% DV
Vitamin B6 (undefined% DV) helps produce serotonin and GABA — calming neurotransmitters that counter cortisol.
Thyroid 1% DV
Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 118.0 kJ | — |
| Protein | 0.8 g | 2% DV |
| Total Fat | 0.1 g | — |
| Carbohydrate | 6.6 g | 2% DV |
| Fiber | 1.8 g | 6% DV |
| Sugar | 2.9 g | 6% DV |
| Sodium | 12.0 mg | 1% DV |
| Calcium | 16.0 mg | 1% DV |
| Iron | 0.3 mg | 2% DV |
| Magnesium | 6.0 mg | 1% DV |
| Phosphorus | 19.0 mg | 2% DV |
| Potassium | 108.0 mg | 2% DV |
| Zinc | 0.1 mg | 1% DV |
| Vitamin C | 2.6 mg | 3% DV |
| Vitamin B6 | 0.1 mg | 4% DV |
| Folate | 13.0 µg | 3% DV |
| Vitamin E | 0.0 mg | — |
| Vitamin K | 0.3 µg | — |
| Selenium | 0.4 µg | 1% DV |
Compare Onions, chopped, cooked, boiled, drained With...
Acorn stew (Apache)
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399 calAlcoholic beverage, wine, table, white, Chardonnay
351 calArtichokes, (globe or french), cooked, boiled, drained
211 calArtichokes, (globe or french), cooked, boiled, drained
220 calArtichokes, (globe or french), cooked, boiled, drained
188 cal
🔗 Related Guides: 🫀 Gut Health
Frequently Asked Questions
Does Onions, frozen, chopped, cooked, boiled, drained, without salt contain anti-nutrients?
Oxalates (spinach, beet greens, Swiss chard — bind calcium). Goitrogens (raw cruciferous — broccoli, kale, cabbage — can impair thyroid iodine uptake). Cooking cruciferous vegetables deactivates goitrogens. Pair high-oxalate greens with calcium-rich foods (they bind in gut, not kidneys). Avoid green potatoes. Only a concern with very high raw intake + iodine deficiency (for goitrogens) or kidney stone history (for oxalates).