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BeeaaB HealtH nutritional analysis of Onions, yellow, stir-fried

BeeaaB HealtH nutritional analysis of Onions, yellow, stir-fried

The comprehensive analysis of nutrients and the nutrition table is based on approximately 100 gr of Onions, yellow, stir-fried, and takes into account the daily requirements of calories and macronutrients, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, and necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, harmful trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA. It also includes proteins with a breakdown of essential and semi-essential amino acids, and all daily micronutrient requirements such as vitamins and both major and trace minerals in the diet of a Male 52-year-old individual with defined physical fitness, a height of 187 centimeters, a weight of 82.85 kilograms, and specified daily physical activity in terms of type, timing throughout the day, intensity, and duration.

BeeaaB HealtH nutritional analysis of Onions, yellow, stir-fried

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Calories
5%
Carbohydrate
3%
Protein
1% >
Threonine
1%
Isoleucine
1% >
Leucine
1% >
Lysine
1%
Valine
1%
Tryptophan
3%
Histidine
1%
Tyrosine + Phenylalanine
1%
Methionine + Cysteine
1% >
Fat
11%
Essential Fatty Acids (PUFA)
17%
Omega-3
41%
Omega-6
28%
MUFA
7%
SFA
5%
Fiber
5%
Water
2%
Total Sugar
0%

Vitamins

vitamin c
1%
Thiamine vitamin b1
4%
Riboflavin vitamin b2
3%
Niacin vitamin b3
1% >
Pantothenic acid vitamin b5
3%
Pyridoxine vitamin b6
16%
Choline
1%
vitamin k
18%
vitamin e
5%

Minerals

Calcium
2%
Iron
3%
Magnesium
2%
Sodium
1% >
Zinc
2%
Potassium
4%
Phosphorus
5%
Manganese
4%
Copper
2%

The green color indicates the optimal value that should be provided at least 100% daily.

For the yellow color, receiving less than 100% is recommended.

The less red color is received, the better, with 0% as the ideal.

A red multiplication symbol at the end of the chart indicates that the received amount exceeds the recommended daily intake (UL).

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