Bezugsgröße beachten: Die Ausgangswerte gelten je 100 g essbarer Anteil und nur für den am Profil genannten Zustand. Mit der Mengenangabe am jeweiligen Profil kannst du deine Grammzahl berechnen. Rohe, gegarte und getrocknete Lebensmittel sind deshalb nicht ohne Weiteres miteinander vergleichbar.
Auch bezeichnet als: Zwiebel, Küchenzwiebel
roh
Primärprofil roh
Bezugsmenge: 100 g essbarer Anteil im Zustand „roh“. Die Zahlen sind ungefähre Durchschnittswerte.
| Nährwert | Je 100 g | Für 100 g |
|---|---|---|
| Energie | ca. 34 kcal | ca. 34 kcal |
| Energie | ca. 142 kJ | ca. 142 kJ |
| Fett | ca. 0,15 g | ca. 0,15 g |
| davon gesättigte Fettsäuren | ca. 0,025 g | ca. 0,025 g |
| Kohlenhydrate | ca. 6 g | ca. 6 g |
| davon Zucker | ca. 6 g | ca. 6 g |
| Ballaststoffe | ca. 1,4 g | ca. 1,4 g |
| Eiweiß | ca. 1,2 g | ca. 1,2 g |
| Salz | ca. 0,022 g | ca. 0,022 g |
| Natrium | ca. 9 mg | ca. 9 mg |
| Wasser | ca. 89,7 g | ca. 89,7 g |
Ausgewählte Mikronährstoffe
KaliumJe 100 g: ca. 174 mgFür 100 g: ca. 174 mg
CalciumJe 100 g: ca. 25 mgFür 100 g: ca. 25 mg
MagnesiumJe 100 g: ca. 10 mgFür 100 g: ca. 10 mg
EisenJe 100 g: ca. 0,69 mgFür 100 g: ca. 0,69 mg
ZinkJe 100 g: ca. 0,21 mgFür 100 g: ca. 0,21 mg
Vitamin CJe 100 g: ca. 7,4 mgFür 100 g: ca. 7,4 mg
Folat-ÄquivalentJe 100 g: ca. 15 µgFür 100 g: ca. 15 µg
Vitamin A (Retinol-Aktivitäts-Äquivalent)Je 100 g: ca. 0 µgFür 100 g: ca. 0 µg
BLS-Datennachweis je Wert
| Nährwert | Marker | Herkunft | Referenz |
|---|---|---|---|
| Energie | – | Formelberechnung | – |
| Energie | – | Formelberechnung | – |
| Fett | – | Literatur | Tsiaganis MC, Laskari K, Melissari E; Fatty acid composition of Allium species lipids; Journal of Food Composition and Analysis; 2006 |
| davon gesättigte Fettsäuren | – | Formelberechnung | – |
| Kohlenhydrate | – | Formelberechnung | – |
| davon Zucker | – | Formelberechnung | – |
| Ballaststoffe | – | Analyse | – |
| Eiweiß | – | Aggregation | Converted value from: Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Salz | – | Formelberechnung | – |
| Natrium | – | Aggregation | Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Akinwande, B. A., Olatunde, S. J.; Comparative evaluation of the mineral profile and other selected components of onion and garlic; International Food Research Journal; 2015; 22; 1#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: I. Sodium, Phosphorus, and Potassium.; Journal of Food Composition and Analysis; 1995#Caruso, G., Conti, S., Villari, G., Borrelli, C., Melchionna, G., Minutolo, M., Russo, G., Amalfitano, C.; Effects of transplanting time and plant density on yield, quality and antioxidant content of onion (Allium cepa L.) in southern Italy; Scientia Horticulturae; 2014#Gundersen, V., et al.; Comparative investigation of concentrations of major and trace elements in organic and conventional Danish agricultural crops. 1. Onions (Allium cepa Hysam) and peas (Pisum sativum Ping Pong).; Journal of Agricultural and Food Chemistry; 2000; 48; 12 |
| Wasser | – | Aggregation | Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Vahteristo L., Lehikoinen K., Ollilainen V. and Varo P.; Application of an HPLC assay for the determination of folate derivatives in some vegetables, fruits and berries consumed in Finland; Food Chemistry; 1997; 59; 4#Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6#Li, B. W. and Andrews, K. W.; Individual sugars, soluble, and insoluble dietary fiber contents of 70 high consumption foods.; Journal of Food Composition and Analysis; 2002; 15#Priecina, L. and D. Karklina; Determination of major sugars in fresh and dried spices and vegetables using high performance liquid chromatography.; FOODBALT; 2014#Bassett MN, Sammán NC; Folate content and retention in selected raw and processed foods; Archivos Latinoamericanos de Nutricion; 2010#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Akinwande, B. A., Olatunde, S. J.; Comparative evaluation of the mineral profile and other selected components of onion and garlic; International Food Research Journal; 2015; 22; 1#Shohag, M. J. I., et al.; Folate Content and Composition of Vegetables Commonly Consumed in China.; Journal of Food Science; 2012; 77; 11#Caruso, G., Conti, S., Villari, G., Borrelli, C., Melchionna, G., Minutolo, M., Russo, G., Amalfitano, C.; Effects of transplanting time and plant density on yield, quality and antioxidant content of onion (Allium cepa L.) in southern Italy; Scientia Horticulturae; 2014#Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: I. Sodium, Phosphorus, and Potassium.; Journal of Food Composition and Analysis; 1995 |
| Kalium | – | Aggregation | Akinwande, B. A., Olatunde, S. J.; Comparative evaluation of the mineral profile and other selected components of onion and garlic; International Food Research Journal; 2015; 22; 1#Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: I. Sodium, Phosphorus, and Potassium.; Journal of Food Composition and Analysis; 1995#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Caruso, G., Conti, S., Villari, G., Borrelli, C., Melchionna, G., Minutolo, M., Russo, G., Amalfitano, C.; Effects of transplanting time and plant density on yield, quality and antioxidant content of onion (Allium cepa L.) in southern Italy; Scientia Horticulturae; 2014#Gundersen, V., et al.; Comparative investigation of concentrations of major and trace elements in organic and conventional Danish agricultural crops. 1. Onions (Allium cepa Hysam) and peas (Pisum sativum Ping Pong).; Journal of Agricultural and Food Chemistry; 2000; 48; 12#Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6 |
| Calcium | – | Aggregation | Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: II. Calcium, Magnesium, Iron, and Zinc; Journal of Food Composition and Analysis; 1995#Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Akinwande, B. A., Olatunde, S. J.; Comparative evaluation of the mineral profile and other selected components of onion and garlic; International Food Research Journal; 2015; 22; 1#Caruso, G., Conti, S., Villari, G., Borrelli, C., Melchionna, G., Minutolo, M., Russo, G., Amalfitano, C.; Effects of transplanting time and plant density on yield, quality and antioxidant content of onion (Allium cepa L.) in southern Italy; Scientia Horticulturae; 2014#Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Gundersen, V., et al.; Comparative investigation of concentrations of major and trace elements in organic and conventional Danish agricultural crops. 1. Onions (Allium cepa Hysam) and peas (Pisum sativum Ping Pong).; Journal of Agricultural and Food Chemistry; 2000; 48; 12 |
| Magnesium | – | Aggregation | Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6#Akinwande, B. A., Olatunde, S. J.; Comparative evaluation of the mineral profile and other selected components of onion and garlic; International Food Research Journal; 2015; 22; 1#Gundersen, V., et al.; Comparative investigation of concentrations of major and trace elements in organic and conventional Danish agricultural crops. 1. Onions (Allium cepa Hysam) and peas (Pisum sativum Ping Pong).; Journal of Agricultural and Food Chemistry; 2000; 48; 12#Caruso, G., Conti, S., Villari, G., Borrelli, C., Melchionna, G., Minutolo, M., Russo, G., Amalfitano, C.; Effects of transplanting time and plant density on yield, quality and antioxidant content of onion (Allium cepa L.) in southern Italy; Scientia Horticulturae; 2014#Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: II. Calcium, Magnesium, Iron, and Zinc; Journal of Food Composition and Analysis; 1995#Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4 |
| Eisen | – | Aggregation | Bagdatlioglu, N., et al.; Heavy metal levels in leafy vegetables and some selected fruits.; Journal fur Verbraucherschutz und Lebensmittelsicherheit; 2010; 5; 3#Gundersen, V., et al.; Comparative investigation of concentrations of major and trace elements in organic and conventional Danish agricultural crops. 1. Onions (Allium cepa Hysam) and peas (Pisum sativum Ping Pong).; Journal of Agricultural and Food Chemistry; 2000; 48; 12#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Akinwande, B. A., Olatunde, S. J.; Comparative evaluation of the mineral profile and other selected components of onion and garlic; International Food Research Journal; 2015; 22; 1#Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: II. Calcium, Magnesium, Iron, and Zinc; Journal of Food Composition and Analysis; 1995 |
| Zink | – | Aggregation | Radwan, M. A., Salama, A. K.; Market basket survey for some heavy metals in Egyptian fruits and vegetables; Food and Chemical Toxicology; 2006; 8; 44#Gundersen, V., et al.; Comparative investigation of concentrations of major and trace elements in organic and conventional Danish agricultural crops. 1. Onions (Allium cepa Hysam) and peas (Pisum sativum Ping Pong).; Journal of Agricultural and Food Chemistry; 2000; 48; 12#Ellen, G., et al.; HEAVY-METALS IN VEGETABLES GROWN IN THE NETHERLANDS AND IN DOMESTIC AND IMPORTED FRUITS.; Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung; 1990; 190; 1#Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML: ; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland. ; Journal of Food Composition and Analysis; 2007; 20; 6#Bagdatlioglu, N., et al.; Heavy metal levels in leafy vegetables and some selected fruits.; Journal fur Verbraucherschutz und Lebensmittelsicherheit ; 2010; 5; 3#Converted value from: BVL; Lebensmittel Monitoring 2013; 2013#Converted value from: BVL; Lebensmittel Monitoring 2008; 2008#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Converted value from: BVL / BfR; Lebensmittel-Monitoring; 1999#Akinwande, B. A., Olatunde, S. J.; Comparative evaluation of the mineral profile and other selected components of onion and garlic; International Food Research Journal; 2015; 22; 1#Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Sanchez-Castillo, C. P., et al. ; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: II. Calcium, Magnesium, Iron, and Zinc; Journal of Food Composition and Analysis; 1995 |
| Vitamin C | – | Nährstoffdatenbank | Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Folat-Äquivalent | – | Formelberechnung | – |
| Vitamin A (Retinol-Aktivitäts-Äquivalent) | – | Formelberechnung | – |
Datenquelle dieses Profils:
BLS-Code G480100 – Speisezwiebel roh. BLS 4.0 – Deutsche Nährstoffdatenbank, Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 – Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0.,
CC BY 4.0.
Datensatz-DOI. Komponentenweise BLS-Herkunft in jedem Messwert. Die übernommenen Werte gelten je 100 g. Die Portionsanzeige rechnet sie proportional auf die eingegebene Grammzahl um.
Botanische Einordnung
Amaryllisgewächse (Amaryllidaceae)
Herkunft und Anbau
Zwiebeln werden seit Jahrtausenden kultiviert; ihr genauer wildpflanzlicher Ursprung ist nicht eindeutig geklärt.
Saison und Verfügbarkeit
Frische Zwiebeln kommen im Sommer auf den Markt; ausgereifte Speisezwiebeln werden im Spätsommer und Herbst geerntet und lange eingelagert.
Zubereitung
Trockene Außenhaut und Wurzelansatz entfernen, anschließend schneiden und roh oder gegart verwenden.
Verwendung in der Küche
Würzgrundlage; Salate; Suppen; Schmorgerichte
Lagerung
Trocken, dunkel, luftig und kühl lagern; angeschnittene Zwiebeln abgedeckt kühlen.
Passend zu diesem Thema
- Zutaten zu einer Mahlzeit zusammenrechnen
Hier siehst du Werte für ein einzelnes Lebensmittel. Im Mahlzeitenrechner kannst du Zutaten einzeln auswählen, Mengen eintragen und das ganze Rezept oder Menü zusammenrechnen.
Datenredaktion zuletzt geprüft: 10. September 2026