Vegetable
Half Bulb
Onion half bulb is a prepared form of the bulb, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.29 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Cholesterol 0 mg
- Sodium 19.5 mg
- Salt 0.05 g
- Total Carbohydrate 7.07 g
- Dietary Fibre 2.9 g
- Total Sugars 2.37 g
- Complex / starch 3.48 g
- Protein 1.91 g
- Water 81 g
- Energy 40.3 kcal
- Water 81 g
- Carbohydrates 7.07 g
- Protein 1.91 g
- Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Omega-3 0.01 g
- Vitamins 81 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.69 mg
- Vitamin B5 — Pantothenic Acid 0.34 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 33.4 µg
- Vitamin C 2 mg
- Vitamin E 0.44 mg
- Vitamin K 27.1 µg
- Minerals 353 mg
- Major Minerals 352 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.69 · vitamin-b5-pantothenic-acid: 0.34 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 33.4 · vitamin-e: 0.44 · vitamin-k: 27.1 ·
Minerals
Roots and tubers store starch (or sugar) for the plant—higher carbohydrate than leaves.
History
Market gardeners and growers selected onion for flavour, yield and keeping quality, including named half bulb portions.
Cold storage and transport made onion a year-round kitchen staple in many regions, including named half bulb portions.
Cooks bought prepped forms of onion for speed while markets still sold whole produce, including named half bulb portions.