Nutrition & Dieting/French Fried Onions


I love the french fried onions that come in a package, either the French's brand or the store brand. I'm talking about those that are used in the traditional green bean casserole, but I like putting them on other things. Looking at the label, they have virtually no nutritional value, but also don't seem all that unhealthy- they contain no saturated fat, are low in salt, calories, carbs and no sugar. I do need to watch my blood sugar and the only red flag I see is the second ingredient is enriched flour, which I know is considered unhealthy, and they are fried in 'sunflower, safflower and/or canola oil." That being said, I know moderation is key, but would you consider this to be an unhealthy choice overall? Thanks

Hi, I can understand why you enjoy french fried onions.  They are tasty, crunchy and give just about everything an extra punch of flavor.  It seems to me that you are attempting to fill a void with the crispy onions that your meals are just not giving you.  You don't say what you are adding them to but my major concern here is that you are not getting what you need from your daily food choices. They really provide no nutritional value and are filling you with empty calories.  

How are you preparing your meals? Have you tried seasoning blends like Mrs. Dash?  The onions are not going to cause a major problem in the big picture but if you are going through a few cans a week then I would be concerned.  One Tablespoon is the equivalent of about 25 calories.  The added calories can add up pretty quickly. I

I would evaluate where you can use alternative seasonings in place of the onions and you might just discover that you enjoy your foods without them.  They very well could be masking the flavor of your foods.  Try new recipes and cooking methods. Maybe you will come to enjoy only certain dishes with the crispy onions as opposed to automatically adding them to most of your foods.

Good luck and thank you for your question.  

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Stacy Ostrager, M.A.,M.S.


I am qualified to answer your questions on nutrition, medical nutrition therapy, disease management,obesity and obesity related issues. I am experienced with nutrition aspect of managing the following: Celiac disease, lactose intolerance, pregnancy, allergies, IBS, diabetes, heart disease, fitness, wellness, healthy cooking, and many more.


Over 20 years in premier hospitals, consulting and private counseling practice for nutrition.

New York State Dietetic Association, Long Island Dietetic Association, Academy of Nutrition and Dietetics, Center for Science of Public Interest

Masters of Healthcare Administration from Hofstra University (Hempstead, N.Y.) 1999 Masters of Science in Nutrition from Eastern Michigan University (Ypslanti, M.I.) 2012 Bachelor of Science in Healthcare Administration from Ithaca College (Ithaca, N.Y) 1994

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NYU Medical Center, Long Island Jewish Medical Center

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