Onions, frozen, chopped, cooked, boiled, drained, without salt
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
Frozen chopped onions, once boiled and drained, offer a soft, tender texture with a mellow, sweet-savory flavor that's less sharp than raw onions. They are a convenient, low-calorie staple, providing a notable 1.8g of fiber per 100g while contributing minimal fat.
Calorie split: 10% protein · 87% carbs · 3% fat
↓ Full nutrition💚 Why it's loved
People love them for their sweet, umami-rich flavor that forms the foundational base of countless savory dishes. Their pre-chopped, ready-to-use form makes weeknight cooking faster without sacrificing the essential taste of home-cooked meals.
⚠️ Watch-outs & how to enjoy it better
The primary downside is that boiling can leach some water-soluble nutrients and flavor compounds into the cooking water. To counteract this, use the flavorful cooking liquid as a quick stock in soups or sauces, or opt for a quick sauté instead of a long boil to retain more texture and taste.
Key benefits
- Excellent source of prebiotic fiber for gut health
- Rich in antioxidants like quercetin
- Low in calories and virtually fat-free
- Convenient, reduces prep time and food waste
- Adds depth of flavor without added salt or fat
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The process of freezing chopped onions actually breaks down their cell walls, which can make them release more of their sweet, sulfuric compounds when cooked, potentially resulting in a deeper, more caramelized flavor than using some fresh onions.
Full nutrition (USDA data · scales with serving)
| Water | 92.2 g |
| Energy | 28.0 kcal |
| Energy | 118 kj |
| Protein | 0.77 g |
| Total lipid (fat) | 0.10 g |
| Ash | 0.30 g |
| Carbohydrate, by difference | 6.6 g |
| Fiber, total dietary | 1.8 g |
| Total Sugars | 2.9 g |
| Calcium, Ca | 16.0 mg |
| Iron, Fe | 0.30 mg |
| Magnesium, Mg | 6.0 mg |
| Phosphorus, P | 19.0 mg |
| Potassium, K | 108 mg |
| Sodium, Na | 12.0 mg |
| Zinc, Zn | 0.07 mg |
| Copper, Cu | 0.02 mg |
| Manganese, Mn | 0.07 mg |
| Selenium, Se | 0.40 ug |
| Vitamin C, total ascorbic acid | 2.6 mg |
| Thiamin | 0.02 mg |
| Riboflavin | 0.03 mg |
| Niacin | 0.14 mg |
| Pantothenic acid | 0.10 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 13.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 13.0 ug |
| Folate, DFE | 13.0 ug |
| Choline, total | 4.4 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 2.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 3.0 ug |
| Vitamin E (alpha-tocopherol) | 0.01 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.30 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.02 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.01 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.01 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.01 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.04 g |
| PUFA 18:2 | 0.04 g |
| PUFA 18:3 | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 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 | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.01 g |
| Threonine | 0.02 g |
| Isoleucine | 0.03 g |
| Leucine | 0.03 g |
| Lysine | 0.04 g |
| Methionine | 0.01 g |
| Cystine | 0.01 g |
| Phenylalanine | 0.02 g |
| Tyrosine | 0.02 g |
| Valine | 0.02 g |
| Arginine | 0.10 g |
| Histidine | 0.01 g |
| Alanine | 0.02 g |
| Aspartic acid | 0.04 g |
| Glutamic acid | 0.12 g |
| Glycine | 0.03 g |
| Proline | 0.02 g |
| Serine | 0.02 g |
FAQ
Do frozen onions taste the same as fresh?
Once cooked, the difference is minimal for most dishes. Freezing can soften the texture and may slightly intensify the sweet, savory notes, making them excellent for soups, stews, and sauces.
Why are they already cooked and drained?
This is a 'ready-to-use' product. The blanching (brief boiling) step deactivates enzymes to preserve color and flavor, and draining removes excess water to prevent ice crystals and make them more convenient for direct addition to recipes.
Can I refreeze them after thawing?
It's not recommended. Refreezing can further degrade texture, making them mushy. It's best to thaw only what you need or use them directly from frozen in cooked dishes.
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 0.28 kcal/g · 11% calories from protein · 1.8 g fiber · 2.9 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: 0.11 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.