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Diced Red Onions — Nutrition Facts & Ingredients

UPC 815867021057 Manufacturer: Fresh Mix LLC Pre-Packaged Fruit & Vegetables Updated Sep 27, 2026

Per serving (5 ONZ, 142 g): 60 calories. Per 100 g: 42 calories, 1.4 g protein, 0 g fat.

Label highlights:

Nutrition Facts

Serving size5 ONZ (142g)

Amount per servingCalories
60
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat --
Cholesterol 0mg 0%
Sodium 5.7mg 0%
Total Carbohydrate -- --
Dietary Fiber 2.0g 7%
Total Sugars 6.0g
Protein 2.0g
Vitamin D 0mcg 0%
Calcium 19.9mg 2%
Iron 0.4mg 2%
Potassium 141mg 3%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Calculated from USDA FoodData Central per-100 g data for the stated serving; values may differ slightly from the package label because of FDA rounding rules.

Per 100 g and custom amounts

Nutrition per amount

42 calories in 100 g
Protein1.4 g
Sugars4.2 g
Dietary fiber1.4 g
Fat0 g
Saturated fat0 g
Cholesterol0 mg
Sodium4 mg
Calcium14 mg
Potassium99 mg
Iron0.2 mg
Vitamin D0 mcg

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Ingredients

Red Onion

Frequently asked questions

How many calories are in Diced Red Onions?

Per 100 g of Diced Red Onions there are 42 calories.

How much protein is in Diced Red Onions?

Per 100 g of Diced Red Onions there are 1.41 g protein.

How much sugar is in Diced Red Onions?

Per 100 g of Diced Red Onions there are 4.23 g sugars.

How much sodium (salt) is in Diced Red Onions?

Per 100 g of Diced Red Onions there are 4.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.

How much dietary fiber is in Diced Red Onions?

Per 100 g of Diced Red Onions there are 1.4 g dietary fiber. Dietary fiber is important for digestive health.

What are the main ingredients in Diced Red Onions?

The main ingredients in Diced Red Onions are: Red Onion.

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Level of processing

1
Unprocessed
1 ingredient
UnprocessedUltra-processed

Health checks

Per FDA guidance, 20% DV or more per serving is high; 5% or less is low.

Nutrition breakdown

Macronutrients

Types of fat

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