Substrate
Onion
1 named fermented preparation, across 1 region.
| Pickle | Region | Method | Salt | Terminal pH |
|---|---|---|---|---|
| Hom-dong | Thailand | unknown | - | - |
Composition
USDA FoodData Central rows whose own description carries this substrate's name. The raw vegetable is here as well as the ferment, because the difference between the two sodium figures is what the salt did.
| Food | Sodium mg/100 g | Energy kcal | Dataset |
|---|---|---|---|
| Onions, raw | 4 | 40 | SR Legacy |
| Onions, dehydrated flakes | 21 | 349 | SR Legacy |
| Onions, canned, solids and liquids | 371 | 19 | SR Legacy |
| Onions, yellow, sauteed | 12 | 123 | SR Legacy |
| Onions, welsh, raw | 17 | 34 | SR Legacy |
| Onions, sweet, raw | 8 | 32 | SR Legacy |
| Peas and onions, frozen, unprepared | 61 | 70 | SR Legacy |
| Onions, frozen, chopped, unprepared | 12 | 29 | SR Legacy |
| Onions, frozen, whole, unprepared | 10 | 35 | SR Legacy |
| Onions, red, raw | 1 | 44 | Foundation |
| Onions, yellow, raw | 1 | 38 | Foundation |
| Onions, white, raw | 2 | 35 | Foundation |
| Pork and onions with soy-based sauce | 245 | 149 | Survey (FNDDS) |
| Onion flavored rings | 950 | 499 | Survey (FNDDS) |
| Onions, green, raw | 16 | 32 | Survey (FNDDS) |
| Onions, raw | 1 | 38 | Survey (FNDDS) |
| Onions, cooked, no added fat | 141 | 47 | Survey (FNDDS) |
| Onions, cooked, fat added | 147 | 73 | Survey (FNDDS) |
| Onions, pearl, cooked | 129 | 50 | Survey (FNDDS) |
| Onions, green, cooked | 161 | 63 | Survey (FNDDS) |
| Onions, cooked, as ingredient | 5 | 47 | Survey (FNDDS) |