BURGER KING, Onion Rings
Whole food · Fast Foods
Photo: Wikipedia
Burger King's Onion Rings are a golden, crispy side dish made from sliced onions coated in a seasoned batter and deep-fried to a satisfying crunch. The interior offers a sweet, soft onion contrast to the crunchy exterior. Nutritionally, they are a high-carb, high-fat option with a notable calorie density of 417 kcal per 100g.
Calorie split: 4% protein · 42% carbs · 54% fat
↓ Full nutrition💚 Why it's loved
People love them for the perfect contrast between the crispy, salty batter and the sweet, tender onion inside. They are a beloved, nostalgic fast-food staple often dipped in ketchup or other sauces.
⚠️ Watch-outs & how to enjoy it better
They are calorie-dense and high in refined carbohydrates and fat, which can contribute to blood sugar spikes and excess calorie intake. Those watching sodium or fat should practice portion control and consider pairing with a grilled protein or a side salad to balance the meal.
Key benefits
- Provides quick energy from carbohydrates.
- Contains a small amount of dietary fiber from the onion.
- Offers a satisfying, savory flavor and texture experience.
- A popular, convenient comfort food side.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The modern onion ring in the U.S. is often traced back to a recipe in a 1920 cookbook, but a patent for a 'Process for preparing onion rings' was filed in 1964.
Full nutrition (USDA data · scales with serving)
| Water | 24.5 g |
| Energy | 417 kcal |
| Energy | 1744 kj |
| Protein | 3.9 g |
| Total lipid (fat) | 25.2 g |
| Ash | 2.8 g |
| Carbohydrate, by difference | 43.6 g |
| Fiber, total dietary | 2.7 g |
| Total Sugars | 5.4 g |
| Sucrose | 3.6 g |
| Glucose | 0.44 g |
| Fructose | 0.98 g |
| Lactose | 0.00 g |
| Maltose | 0.45 g |
| Galactose | 0.00 g |
| Starch | 26.5 g |
| Calcium, Ca | 115 mg |
| Iron, Fe | 0.78 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 158 mg |
| Potassium, K | 167 mg |
| Sodium, Na | 776 mg |
| Zinc, Zn | 0.51 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.34 mg |
| Selenium, Se | 5.7 ug |
| Vitamin C, total ascorbic acid | 1.4 mg |
| Thiamin | 0.11 mg |
| Riboflavin | 0.06 mg |
| Niacin | 0.67 mg |
| Pantothenic acid | 0.33 mg |
| Vitamin B-6 | 0.13 mg |
| Choline, total | 8.4 mg |
| Betaine | 16.6 mg |
| Vitamin A, RAE | 0.00 ug |
| Carotene, beta | 2.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 3.0 ug |
| Vitamin A, IU | 6.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 38.0 ug |
| Vitamin E (alpha-tocopherol) | 4.9 mg |
| Tocopherol, beta | 0.18 mg |
| Tocopherol, gamma | 11.0 mg |
| Tocopherol, delta | 1.2 mg |
| Tocotrienol, alpha | 0.15 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.10 mg |
| Tocotrienol, delta | 0.06 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.06 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 3.2 g |
| SFA 17:0 | 0.02 g |
| SFA 18:0 | 0.66 g |
| SFA 20:0 | 0.09 g |
| SFA 22:0 | 0.05 g |
| SFA 24:0 | 0.04 g |
| Fatty acids, total monounsaturated | 6.9 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.05 g |
| MUFA 16:1 c | 0.05 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 6.7 g |
| MUFA 18:1 c | 6.7 g |
| MUFA 20:1 | 0.08 g |
| MUFA 22:1 | 0.01 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.01 g |
| Fatty acids, total polyunsaturated | 12.1 g |
| PUFA 18:2 | 11.5 g |
| PUFA 18:2 n-6 c,c | 11.3 g |
| PUFA 18:2 CLAs | 0.04 g |
| PUFA 18:3 | 0.62 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.58 g |
| PUFA 18:3 n-6 c,c,c | 0.04 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.16 g |
| Fatty acids, total trans-monoenoic | 0.03 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.03 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.13 g |
| Fatty acids, total trans-polyenoic | 0.13 g |
Amino acid profile (per 100g)
Estimated from BURGER KING, CROISSAN'WICH with Sausage and Cheese — USDA does not publish this profile for BURGER KING.
| Tryptophan | 0.11 g |
| Threonine | 0.48 g |
| Isoleucine | 0.58 g |
| Leucine | 1.0 g |
| Lysine | 0.82 g |
| Methionine | 0.26 g |
| Cystine | 0.18 g |
| Phenylalanine | 0.59 g |
| Tyrosine | 0.46 g |
| Valine | 0.69 g |
| Arginine | 0.68 g |
| Histidine | 0.41 g |
| Alanine | 0.65 g |
| Aspartic acid | 1.0 g |
| Glutamic acid | 3.1 g |
| Glycine | 0.68 g |
| Proline | 1.0 g |
| Serine | 0.64 g |
FAQ
Are onion rings gluten-free?
No, the standard batter used for onion rings, including those at Burger King, typically contains wheat flour and is not gluten-free.
What is the main nutritional concern with onion rings?
The primary concerns are the high calorie, fat, and refined carbohydrate content from the deep-frying process and batter, which can impact blood sugar and calorie goals.
Can I make a healthier version at home?
Yes, you can bake or air-fry onion rings using a lighter batter or a panko/breadcrumb coating to significantly reduce the fat content.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 4.17 kcal/g · 4% calories from protein · 2.7 g fiber · 5.4 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 4.65 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.