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Onions, young green, tops only

19 calories in 1 cup chopped

Calories in Onions, young green, tops only
Onions, young green, tops only Suggest a better name
19 calories in 1 cup chopped
1 cup chopped = 71g ≈ 0.157lb ≈ 2.50oz
0.27 calories / gram
0 Weight Watchers points
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Calorie Sources:76% carbohydrates; 15% fats; 9% proteins
Fats:0.33 g (3 calories, 0% by weight)
Carbohydrates:4.08 g (15 calories, 6% by weight)
Proteins:0.69 g (2 calories, 1% by weight)
Alcohol:~
Water:65.55 g (92% by weight)
Fat Composition:50% saturated; 38% polyunsaturated; 13% monounsaturated
Trans Fat :~
Dietary Fiber:1.28 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 tbsp
1 stalk
1 cup chopped
Scientific Name:Allium cepa
Food Group:Vegetables and Vegetable Products
USDA #:11292
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Vitamin A:2840 IU
Retinol:~
Retinol Activity Equivalent:142 mcg
α-Carotene:~
β-Carotene:1.70 mg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:609.18 mcg
Vitamin B-1:21.30 mcg
Vitamin B-2:14.20 mcg
Vitamin B-3:234.30 mcg
Vitamin B-5:92.30 mcg
Vitamin B-6:56.80 mcg
Vitamin B-9:21.30 mcg
Food folate:21.30 mcg
Dietary Folate Equivalent:21.30 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:3.05 mg
Vitamin C:9.51 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:149.10 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:110.97 mcg
Calcium (Ca):36.92 mg
Copper (Cu):21.30 mcg
Fluoride (F):~
Iron (Fe):362.10 mcg
Magnesium (Mg):11.36 mg
Manganese (Mn):106.50 mcg
Phosphorus (P):17.75 mg
Potassium (K):0.11 g
Selenium (Se):0.35 mcg
Sodium (Na):10.65 mg
Zinc (Zn):142 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:4.08 g
Dietary Fiber:1.28 g
Sugars Total:3.51 g
Fructose:1.90 g
Galactose:~
Glucose/Dextrose:1.47 g
Lactose:~
Maltose:~
Sucrose:0.14 g
Starch:~
Proteins Total:0.69 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:~
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:0.33 g
Saturated fatty acids:56.80 mg
Monounsaturated fatty acids:14.20 mg
Polyunsaturated fatty acids:42.60 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:7.10 mg
Dodecanoic/Lauric [12:0]:2.13 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:4.26 mg
Pentadecanoic [15:0]:1.42 mg
Hexadecanoic/Palmitic [16:0]:28.40 mg
Heptadecanoic/Margaric [17:0]:710 mcg
Octadecanoic/Stearic [18:0]:7.10 mg
Eicosanoic/Arachidic [20:0]:1.42 mg
Docosanoic/Behenic [22:0]:1.42 mg
Tetracosanoic/Lignoceric [24:0]:1.42 mg
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:1.42 mg
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:1.42 mg
[16:1 cis]:1.42 mg
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:7.10 mg
[18:1 cis]:7.10 mg
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:28.40 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:28.40 mg
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:14.20 mg
[18:3 Ω-3 c,c,c]:14.20 mg
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.36 g
Caffeine:~
Theobromine:~
Product Type:Onions
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_GK
Did you know?...In 1970, consumption of broccoli was only a half a pound per person. Today, the average person in the United States eats four and one half pounds a year.
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