Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 27 kCal | 1684 kCal | 1.6% | 5.9% | 6237 g |
| Proteins | 0.97 g | 76 g | 1.3% | 4.8% | 7835 g |
| Fats | 0.47 g | 56 g | 0.8% | 3% | 11915 g |
| Carbohydrates | 3.94 g | 219 g | 1.8% | 6.7% | 5558 g |
| Alimentary fiber | 1.8 g | 20 g | 9% | 33.3% | 1111 g |
| Water | 92.32 g | 2273 g | 4.1% | 15.2% | 2462 g |
| Ash | 0.51 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 82.2% | 450 g |
| beta Carotene | 2.4 mg | 5 mg | 48% | 177.8% | 208 g |
| Lutein + Zeaxanthin | 858 μg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 7.4% | 5000 g |
| Vitamin B2, riboflavin | 0.026 mg | 1.8 mg | 1.4% | 5.2% | 6923 g |
| Vitamin B4, choline | 4.3 mg | 500 mg | 0.9% | 3.3% | 11628 g |
| Vitamin B5, pantothenic | 0.138 mg | 5 mg | 2.8% | 10.4% | 3623 g |
| Vitamin B6, pyridoxine | 0.088 mg | 2 mg | 4.4% | 16.3% | 2273 g |
| Vitamin B9, folate | 30 μg | 400 μg | 7.5% | 27.8% | 1333 g |
| Vitamin C, ascorbic | 13.4 mg | 90 mg | 14.9% | 55.2% | 672 g |
| Vitamin E, alpha tocopherol, TE | 0.21 mg | 15 mg | 1.4% | 5.2% | 7143 g |
| Vitamin K, phylloquinone | 156.3 μg | 120 μg | 130.3% | 482.6% | 77 g |
| Vitamin PP, NE | 0.33 mg | 20 mg | 1.7% | 6.3% | 6061 g |
| Macronutrients | |||||
| Potassium, K | 159 mg | 2500 mg | 6.4% | 23.7% | 1572 g |
| Calcium, Ca | 52 mg | 1000 mg | 5.2% | 19.3% | 1923 g |
| Magnesium, Mg | 16 mg | 400 mg | 4% | 14.8% | 2500 g |
| Sodium, Na | 15 mg | 1300 mg | 1.2% | 4.4% | 8667 g |
| Sulfur, S | 9.7 mg | 1000 mg | 1% | 3.7% | 10309 g |
| Phosphorus, P | 25 mg | 800 mg | 3.1% | 11.5% | 3200 g |
| Trace Elements | |||||
| Iron, Fe | 0.51 mg | 18 mg | 2.8% | 10.4% | 3529 g |
| Manganese, Mn | 0.15 mg | 2 mg | 7.5% | 27.8% | 1333 g |
| Copper, Cu | 31 μg | 1000 μg | 3.1% | 11.5% | 3226 g |
| Selenium, Se | 0.5 μg | 55 μg | 0.9% | 3.3% | 11000 g |
| Zinc, Zn | 0.2 mg | 12 mg | 1.7% | 6.3% | 6000 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 3.91 g | max 100 г | |||
| Glucose (dextrose) | 1.64 g | ~ | |||
| sucrose | 0.16 g | ~ | |||
| fructose | 2.12 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.165 g | max 18.7 г | |||
| 10: 0 Capric | 0.023 g | ~ | |||
| 12: 0 Lauric | 0.006 g | ~ | |||
| 14: 0 Myristic | 0.011 g | ~ | |||
| 15: 0 Pentadecanoic | 0.004 g | ~ | |||
| 16: 0 Palmitic | 0.085 g | ~ | |||
| 17: 0 Margarine | 0.002 g | ~ | |||
| 18: 0 Stearin | 0.023 g | ~ | |||
| 20: 0 Arachinic | 0.004 g | ~ | |||
| 22: 0 Begenic | 0.004 g | ~ | |||
| 24: 0 Lignoceric | 0.004 g | ~ | |||
| Monounsaturated fatty acids | 0.042 g | min 16.8 г | 0.3% | 1.1% | |
| 14: 1 Myristoleic | 0.004 g | ~ | |||
| 16: 1 Palmitoleic | 0.004 g | ~ | |||
| 16: 1 cis | 0.004 g | ~ | |||
| 18: 1 Olein (omega-9) | 0.034 g | ~ | |||
| 18: 1 cis | 0.034 g | ~ | |||
| Polyunsaturated fatty acids | 0.121 g | from 11.2 to 20.6 | 1.1% | 4.1% | |
| 18: 2 Linoleic | 0.081 g | ~ | |||
| 18: 2 Omega-6, cis, cis | 0.081 g | ~ | |||
| 18: 3 Linolenic | 0.04 g | ~ | |||
| 18: 3 Omega-3, alpha linolenic | 0.04 g | ~ | |||
| Omega-3 fatty acids | 0.04 g | from 0.9 to 3.7 | 4.4% | 16.3% | |
| Omega-6 fatty acids | 0.081 g | from 4.7 to 16.8 | 1.7% | 6.3% |
The energy value is 27 kcal.
- tbsp = 6 g (1.6 kCal)
- stalk = 12 g (3.2 kCal)
Green onions, greens (feathers) of onions rich in vitamins and minerals such as: vitamin A – 22,2%, beta-carotene – 48%, vitamin C – 14,9%, vitamin K – 130,3%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta-carotene is equivalent to 1 mcg of vitamin A.
- Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
- Vitamin K regulates blood clotting. Lack of vitamin K leads to an increase in blood clotting time, a lowered content of prothrombin in the blood.
Tags: calorie content 27 kcal, chemical composition, nutritional value, vitamins, minerals, what are the benefits of Green onions, greens (feathers) of onions, calories, nutrients, useful properties Green onions, greens (feathers) of onions