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Onions, spring or scallions (includes tops and bulb), raw
Carbohydrates 7.34 g Proteins 1.83 g Fats 0.19 g
Carbohydrate 4 Protein 4 Fat 9
Carbohydrate 29 kcal Protein 7 kcal Fat 2 kcal
Histidine 0.032 g Isoleucine 0.077 g Leucine 0.109 g Lysine 0.091 g Methionine 0.02 g Phenylalanine 0.059 g Threonine 0.072 g Tryptophan 0.02 g Valine 0.081 g
Total polyunsaturated 0.074 g Omega 3 (n-3) 0.004 g Omega 6 (n-6) 0.07 g Total monounsaturated 0.027 g Total saturated 0.032 g Total trans 0 g Cholesterol 0 mg
Vitamin C 18.8 mg Folate, total 64 µg Folate, DFE 64 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.08 mg Vitamin B-3 (Niacin) 0.525 mg Vitamin B-5 (Pantothenic acid) 0.075 mg Vitamin B-6 0.061 mg Vitamin B-12 (Cobalamin) 0 µg Vitamin A (RAE) 50 µg Vitamin E (alpha-tocopherol) 0.55 mg Vitamin D (D2 + D3) 0 IU Vitamin K (phylloquinone) 207 µg
Calcium, Ca 72 mg Iron, Fe 1.48 mg Magnesium, Mg 20 mg Phosphorus, P 37 mg Potassium, K 276 mg Sodium, Na 16 mg Zinc, Zn 0.39 mg Copper, Cu 0.083 mg Manganese, Mn 0.16 mg Selenium, Se 0.6 µg
n-6 : n-3 ratio:
17.5 : 1
The red-green bar above represents how much omega 6 (in red) is present, versus omega 3 (in green). Idealy they should be in equal proportion 1:1 (half red and half green).
n-6 / n-3 proportion:
17.5
Lower is better: ≤ 1 is best, ≤ 4 is ok, > 4 means too much omega 6, replace or combine with higher omega 3 ingredients to balance out.
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