Sweet onion

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Sweet onions, raw
Nutritional value per 100 g (3.5 oz)
Energy133 kJ (32 kcal)
Carbohydrates7.55 g
- Sugars5.02
- Dietary fiber0.9 g
Fat0.08 g
Protein0.8 g
Thiamine (vit. B1)0.041 mg (4%)
Riboflavin (vit. B2)0.02 mg (2%)
Niacin (vit. B3)0.133 mg (1%)
Pantothenic acid (B5)0.098 mg (2%)
Vitamin B60.13 mg (10%)
Folate (vit. B9)23 μg (6%)
Vitamin C4.8 mg (6%)
Calcium20 mg (2%)
Iron0.26 mg (2%)
Magnesium9 mg (3%)
Manganese0.076 mg (4%)
Phosphorus27 mg (4%)
Potassium119 mg (3%)
Sodium8 mg (1%)
Zinc0.13 mg (1%)
Link to USDA Database entry
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database
 
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Sweet onions
Sweet onions, raw
Nutritional value per 100 g (3.5 oz)
Energy133 kJ (32 kcal)
Carbohydrates7.55 g
- Sugars5.02
- Dietary fiber0.9 g
Fat0.08 g
Protein0.8 g
Thiamine (vit. B1)0.041 mg (4%)
Riboflavin (vit. B2)0.02 mg (2%)
Niacin (vit. B3)0.133 mg (1%)
Pantothenic acid (B5)0.098 mg (2%)
Vitamin B60.13 mg (10%)
Folate (vit. B9)23 μg (6%)
Vitamin C4.8 mg (6%)
Calcium20 mg (2%)
Iron0.26 mg (2%)
Magnesium9 mg (3%)
Manganese0.076 mg (4%)
Phosphorus27 mg (4%)
Potassium119 mg (3%)
Sodium8 mg (1%)
Zinc0.13 mg (1%)
Link to USDA Database entry
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database

A sweet onion is a variety of onion that is not pungent. Their mildness is attributable to their low sulfur content and high water content when compared to other onion varieties.

Origins in the United States[edit]

United States sweet onions originated in several places during the early twentieth century.

Vidalia onions were first grown near Vidalia, Georgia in the early 1930s. Today the name refers to onions grown in a 20-county production region in the state of Georgia as defined by both Georgia state and federal law (CFR).

The Walla Walla sweet onion is named for Walla Walla county in Washington where it is grown.[1] Its development began around 1900 when Peter Pieri, a French soldier who settled in the area, brought a sweet onion seed from the island of Corsica with him to the Walla Walla Valley.[2] This sweet onion was developed by selecting and reseeding onions from each year's crop that possessed sweetness, jumbo size, and round shape.

Other U.S. varieties[edit]

European onions[edit]

In Europe, the Oignon doux des Cévennes (fr) from Cévennes, South East France has PDO status.

References[edit]