Examples: pork chops, beef, Or by content: 75-100
| Rank | Onion type | Total lipid (fat) (g/100g) |
|---|---|---|
| 1 | Onion rings, breaded, par fried, frozen, prepared, heated in oven | 26.7 |
| 2 | Onion rings, breaded, par fried, frozen, unprepared | 14.1 |
| 3 | Onions, yellow, sauteed | 10.8 |
| 4 | Onions, young green, tops only | 0.5 |
| 5 | Onions, dehydrated flakes | 0.5 |
| 6 | Onions, welsh, raw | 0.4 |
| 7 | Onions, cooked, boiled, drained, without salt | 0.2 |
| 8 | Onions, cooked, boiled, drained, with salt | 0.2 |
| 9 | Onions, spring or scallions (includes tops and bulb), raw | 0.2 |
| 10 | Onions, frozen, chopped, cooked, boiled, drained, without salt | 0.1 |
| 11 | Onions, frozen, chopped, unprepared | 0.1 |
| 12 | Onions, raw | 0.1 |
| 13 | Onions, frozen, chopped, cooked, boiled, drained, with salt | 0.1 |
| 14 | Onions, canned, solids and liquids | 0.1 |
| 15 | Onions, sweet, raw | 0.1 |
| 16 | Onions, frozen, whole, unprepared | 0.1 |
| 17 | Onions, frozen, whole, cooked, boiled, drained, without salt | 0.1 |
| 18 | Onions, frozen, whole, cooked, boiled, drained, with salt | 0.1 |