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Old 01-19-2010, 08:29 AM   #1
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Onions Onions Onions!

Ok I need expert advice here people. I use ******, we all know that can sometimes be unreliable. I have been trying to peek around OWL, add some more variety in, etc... So my question today brings me to onions. I search onions on ****** and they are not what I see in the store. I don't know what the different onions are called and can't correlate them with ******. Can someone give me an exact answer?

I just want some counts for the onions I see in my store. Like the count for just a medium size of each of these.

Red
White
Yellow
Green

That is all.
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Old 01-19-2010, 08:32 AM   #2
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you eat a whole onion o.O
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Old 01-19-2010, 08:32 AM   #3
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What are they named on ******? Sometimes onions are brand named at the store such as Vidalia, Walla Walla etc.
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Old 01-19-2010, 08:35 AM   #4
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wow 25 carbs in one sweet onion!

10 in one yellow/brown one

one stalk of green onion is .7
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Old 01-19-2010, 08:36 AM   #5
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Was your thread title a reference to the old novilty song?

Don't have a lot of onion knowledge, other then vadalia onions (usually kind of yellow) are sweet because of the soil from where they come, and green onions are sometimes called scallions.
Oh and taco bell eliminated green onions from all their menu items a few years back after their E-coli break out. Of course it was actually the lettuce that had the E-coli but they couldn't eliminate that. Either wishful thinking or someone at the top was thinking about all the money eliminating the green onions would save them.
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Old 01-19-2010, 08:38 AM   #6
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3 carbs in a quarter cup of red onion
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Old 01-19-2010, 08:42 AM   #7
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I weigh mine before cooking and use the USDA site as you can put in grams or ounces and get exact carbs there..

http://www.nal.usda.gov/fnic/foodcomp/search/

not to dis ****** at all, I use it and love it but occasionally, like your example it is difficult.

When I am REALLY doing VLC I use only the green from scallions. It's the lowest carb and packs the largest onion flavor for your carbs.

Last edited by daisyHair; 01-19-2010 at 08:43 AM..
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Old 01-19-2010, 08:43 AM   #8
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Originally Posted by daisyHair View Post
I weigh mine before cooking and use the USDA site as you can put in grams or ounces and get exact carbs there..

http://www.nal.usda.gov/fnic/foodcomp/search/

not to dis ****** at all, I use it and love it but occasionally, like your example it is difficult.

Weight is the best way to go.
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Old 01-19-2010, 09:38 AM   #9
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No, I don't eat a whole onion, but that's the count i would like.

Green onions are all I have been using so far, but sometimes I would like to use real onion. Certain recipes, such as Fajitas, need real onion.

On ****** all I see are:
Onions, sweet, raw
onions, welsh, raw
onions, mature, raw
onions, yellow, sauteed
onions, young green, raw (which is what i mostly use)
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Old 01-19-2010, 09:43 AM   #10
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I have nothing to add except that I adore onions. ADORE THEM.
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Old 01-19-2010, 09:44 AM   #11
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onions, mature, raw
are probably the common yellow/brown ones.
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Old 01-19-2010, 09:47 AM   #12
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Quote:
Originally Posted by MsWoods View Post
No, I don't eat a whole onion, but that's the count i would like.

Green onions are all I have been using so far, but sometimes I would like to use real onion. Certain recipes, such as Fajitas, need real onion.

On ****** all I see are:
Onions, sweet, raw
onions, welsh, raw
onions, mature, raw
onions, yellow, sauteed
onions, young green, raw (which is what i mostly use)
I always use yellow onion (about a quarter of a large one for myself - 1 serving) when making fajitas and I do fajitas often. I do red bell, green bell, dried ancho chili and the onion. It's one of my very fav. meals. with a little avo and sour cream on the side.

I don't have much problem with onions and tomatoes, actually I used to do VLC (induction endlessly) and was a **** about veggies and this time I am eating more veggies and doing/feeling better.

Give it a try and see how you do.
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Old 01-19-2010, 09:54 AM   #13
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I know I can eat them I just want the counts for them to put in my ******. I count my carbs (total) almost every day and that's how I plan my meals out, by how many carbs 1 meal has.

Last night I used 1 medium white onion and 1 green bell pepper for the fajitas.
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Old 01-19-2010, 09:55 AM   #14
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Ms. Woods, I agree that ******'s database is confusing, unhelpful and generally sucks much of the time.

I got my onion counts from some other place, maybe Daily Plate, and entered them as custom foods.

Red onion: raw, 1/2 cup, 30 calories, 6 grams carb, 2 grams fiber, 2 grams protein

White onion: raw, 3 ounces by weight, 36 calories, 0.1 gram fat, 3.0 mg sodium, 123.0 mg potassium, 8.6 grams carb, 1.2 grams fiber, .8 grams protein

Yellow onion: raw, 1/2 medium onion (note: I never end up using this entry because what the heck is a medium onion, and how do I know what half of one is supposed to weigh?) 36 calories, 7.5 grams of carb, 1.5 grams of fiber, 2 grams of protein.

I suppose one could assume that 1/2 of the yellow onion is a little less volume than 1/2 cup chopped or 3 ounces by weight, since all three of those onions are quite close in values. I dunno.

Hope that helps, Onion Girl!

Last edited by peanutte; 01-19-2010 at 09:57 AM..
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Old 01-19-2010, 09:59 AM   #15
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Thank you Peanutte, that's what I was looking for.

Yeah goes to show I picked the onion with the most carbs.
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Old 01-19-2010, 10:01 AM   #16
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I normally use the regular yellow onions, because they're lower in carbs than the red, white, or sweet Vadalia, and they're waaaay chesper to buy in the bag.

I need to get back to using green onions though, as they're the lowest carb.
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Old 01-19-2010, 10:07 AM   #17
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enter your onions as custom food using the USDA info and then any time you eat them you will have the info right there to add to your day's foods.
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Old 01-19-2010, 10:09 AM   #18
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The red ones work very well in stir-fries and for salads, Ms. Woods. I like to use white onions for scrambled eggs, soups, and curries.
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Old 01-20-2010, 12:22 AM   #19
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just a thought but if u did want to lower carbs u could replace some or all of the onions with leeks

i know this isnt what was asked it just occurred to me whilst reading the answers re onion carb counts
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Old 01-20-2010, 04:32 AM   #20
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i refuse to count carbs for onions.
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Old 01-20-2010, 05:24 AM   #21
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Here is another good site for nutritional info (you have to excuse them for the name - it does list more than just calorie counts :-)

Calorie Counter Database - Free Online Diet Program
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Old 01-20-2010, 05:32 AM   #22
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Quote:
i refuse to count carbs for onions.
Why?

If you're on a controlled-carb diet, carb counts matter. Onions can really add up, as we see from the counts. You can refuse to count them, but the carbs still exist. This is how people end up not making the progress they'd like, and then they scratch their heads and say they've been sticking to their plan so why isn't it working?

Carb creep is a very real thing.
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Old 01-20-2010, 06:26 AM   #23
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Quote:
Originally Posted by snooks86 View Post
i refuse to count carbs for onions.
Oh cool! So if I refuse to count them, they don't count right?

I have actually never had a leek. Do they have an oniony flavor? Strong or weak? Give me an example of a dish that uses onion normally but would be good with leeks?
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Old 01-20-2010, 06:29 AM   #24
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Leeks have a much milder flavor, Ms. Woods...sort of like if you took green onions and removed a lot of the sharp, pungent quality. They're really nice in soups, and in dishes with Mediterranean or Middle Eastern flavors. One thing that's nice to use them for is a garnish; you can slice them very thin and crisp them up--get them all golden brown and caramelly--and then sprinkle them on top of something.

I wouldn't use them for a stirfry and I probably wouldn't use them on a salad. They are good in stews and stuff like that.
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Old 01-20-2010, 06:38 AM   #25
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the 3 onions I use are yellow, red/purple, and green (scallions).

for yellow or white onions I use onions, mature, raw

for red/purple (these are sweeter) onion, sweet, raw

for scallions I use onions, green, raw

hope that helps. its all about approximations anyway, no carb or calorie counts are exact in any given food.
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Old 01-20-2010, 07:13 AM   #26
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Speaking of leeks , my absolute favorite soup in the world is potato leek. If I could find a good substitute that was similar and used leeks, I'd be in heaven. I just don't know what to do for the potatoes.

This onion thread is making me want French Onion with a nice piece of cheese melted over the top. I think I could actually be okay with not having any bread with it. It's the perfect day here for it, too.
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Old 01-20-2010, 07:17 AM   #27
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Jazzle-try whole radish's.
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Old 01-20-2010, 07:19 AM   #28
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Jazzle-try whole radish's.
Really...? Seriously? I've heard that before, but am having a hard time wrapping my brain around it. Are they really THAT much different when cooked? 'Cause I'm not a big fan of radishes eaten raw. Too much bite. If they will work, though...I'm all over it.
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Old 01-20-2010, 07:20 AM   #29
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Quote:
If I could find a good substitute that was similar and used leeks, I'd be in heaven. I just don't know what to do for the potatoes.
Turnips are good too. Of course there is the old standby--cauliflower. Which for me does not take the place of potatoes in the least, in terms of taste and texture. But a cauliflower bisque with leeks would be good.
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Old 01-20-2010, 07:22 AM   #30
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Quote:
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Turnips are good too. Of course there is the old standby--cauliflower. Which for me does not take the place of potatoes in the least, in terms of taste and texture. But a cauliflower bisque with leeks would be good.
I may have to do some taste trials with radishes and turnips. I do like turnips. I agree with you on the cauliflower, though.
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