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Onions, dried, raw

Dried raw onions are onions with most of their water removed, described here in their uncooked form. They mainly provide carbohydrate, with 70g per 100g, including 54g of sugars. They also supply 19g of fibre and 1.2g of fat per 100g.

Fibre helps support normal bowel function. Drying concentrates the nutrients and naturally occurring sugars, so dried onions contain more carbohydrate and sugar by weight than fresh onions. This is worth noting when considering carbohydrate, sugar or energy intake, although the amount consumed will depend on how much is used. Full nutritional figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

309 kcal

Energy

1317 kJ

Fat

1.2g

Carbohydrate

70g

of which sugars

54g

Fibre

19g

Protein

8.8g

Salt

0.25g

Alcohol

0g

Water

4.5g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

15µg

Vitamin D

0µg

Vitamin E

2.5mg

Vitamin C

33mg

Thiamin (B1)

0.23mg

Riboflavin (B2)

Trace

Niacin (B3)

0.8mg

Vitamin B12

0µg

Calcium

263mg

Iron

2.6mg

Magnesium

69mg

Phosphorus

201mg

Potassium

1209mg

Sodium

100mg

Zinc

1.2mg

Copper

0.35mg

Iodine

16µg

Other types of onions

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Onions, raw

35 kcal

1g

0.1g

2.2g

Onions, baked

43 kcal

1.2g

0.2g

2.7g

Onions, boiled in unsalted water

25 kcal

0.7g

0.3g

2.3g

Onions, fried in corn oil

95 kcal

1.2g

5.3g

3g

Onions, fried in lard

95 kcal

1.2g

5.3g

3g

Onions, fried in rapeseed oil

95 kcal

1.2g

5.3g

3g

Onions, fried in sunflower oil

95 kcal

1.2g

5.3g

3g

Onions, pickled, drained

24 kcal

0.9g

0.2g

1.6g

Onions, fried in butter

95 kcal

1.2g

5.3g

3g

Onions, pickled, cocktail/silverskin, drained

15 kcal

0.6g

0.1g

–

About these figures

Values are per 100g of the food as described (Calculated from raw (13-499)). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published