|Supply Ability:||112 Metric Ton/Metric Tons per Week|
|Origin:||Nasik - India|
|Supply period:||Year Round|
|Place of Origin:||Maharashtra India|
|Product Type:||Liliaceous Vegetabless|
|Taste:||Hot Spicy Fragrant|
|Packaging Detail:||2kgs/ 5kgs /10kgs / 15kgs / 20kgs / 50kgs in Mesh bags And Also Jute Bags Customer specified packing can be done|
Onions are cultivated and used around the world. As a food item, they are usually served cooked, as a vegetable or part of a prepared savoury dish, but can also be eaten raw or used to make pickles or chutneys.
The onion plant has been grown and selectively bred in cultivation for at least 7,000 years. It is a biennial plant, but is usually grown as an annual. Modern varieties typically grow to a height of 15 to 45 cm (6 to 18 in). The leaves are yellowish- to bluish green and grow alternately in a flattened, fan-shaped swathe. They are fleshy, hollow, and cylindrical, with one flattened side. They are at their broadest about a quarter of the way up, beyond which they taper towards a blunt tip. The base of each leaf is a flattened, usually white sheath that grows out of a basal disc. From the underside of the disc, a bundle of fibrous roots extends for a short way into the soil. As the onion matures, food reserves begin to accumulate in the leaf bases and the bulb of the onion swells.
In the autumn, the leaves die back and the outer scales of the bulb become dry and brittle, so the crop is then normally harvested. If left in the soil over winter, the growing point in the middle of the bulb begins to develop in the spring. New leaves appear and a long, stout, hollow stem expands, topped by a bract protecting a developing inflorescence. The inflorescence takes the form of a globular umbel of white flowers with parts in sixes. The seeds are glossy black and triangular in cross section.
Most onion cultivars are about 89% water, 9% carbohydrates (including 4% sugar and 2% dietary fibre), 1% protein, and negligible fat (table). Onions contain low amounts of essential nutrients and have an energy value of 166 kJ (40 Calories) in a 100 g (3.5 oz) amount. Onions contribute savoury flavour to dishes without contributing significant caloric content.
Storage in the home
Cooking onions and sweet onions are better stored at room temperature, optimally in a single layer, in mesh bags in a dry, cool, dark, well-ventilated location. In this environment, cooking onions have a shelf life of three to four weeks and sweet onions one to two weeks. Cooking onions will absorb odours from apples and pears. Also, they draw moisture from vegetables with which they are stored which may cause them to decay.
Sweet onions have a greater water and sugar content than cooking onions. This makes them sweeter and milder tasting, but reduces their shelf life. Sweet onions can be stored refrigerated; they have a shelf life of around 1 month. Irrespective of type, any cut pieces of onion are best tightly wrapped, stored away from other produce, and used within two to three days.
The workhorse, the staple, the everyday brown beauty, yellow onions are suitable for any conceivable use, other than perhaps as a garnish for your martini (use a pearl onion for that). You could easily live a rich and fulfilling life even if this were the only onion you ever tasted.
Its heavy brown parchment skin surrounds ivory white flesh with a strong, sulphury, pungent flavor and aroma. If a recipe says onion without specifying what type, it's assumed to be a yellow onion. Use them for making French onion soup.
Larger and slightly flatter than yellow onions, with lighter colored, less opaque skin, sweet onions contain extra sugar, making them good for caramelizing. Their larger size and sweeter flavor make them ideal for making onion rings. Sweet onion varieties include Walla Walla, Maui, Vidalia, as well as others with the word "sweet" in the name.
White onions have a papery white skin, and their flavor is milder and sweeter than yellow onions, making them good for serving raw in fresh salsa or homemade guacamole.
Sweet and mild enough to be eaten raw, both the exterior skin and the flesh of red onions are a deep magenta color, which makes them particularly good additions to salads or anywhere else a splash of color will enhance the appearance of the dish. I love to use red onions in salads and on sandwiches and burgers.
Shallots are small, brown-skinned onions with purplish flesh, and their bulbs are made up of multiple lobes, a little bit like the way garlic bulbs are divided into individual cloves.
Pungent and garlicky, shallots are weirdly unappreciated in the United States—at least based on how infrequently they appear in recipes, and the sort of careless disarray with which they tend to be displayed at the supermarket.
Which is a shame, because shallots are possibly the most sublime onion. They impart a very intense flavor, and because they're smaller, composed of thinner layers, they can be minced very finely and used in salad dressings and sauces. They're lovely to roast, however; peel and halve them, and toss them in the bottom of the pan when you're roasting a chicken.
Green onions are immature onions that have not yet formed a bulb, or only partially. The entire plant is usually used, including the tall green shoots, and they make a wonderful garnish for soups, omelets, tacos, as well as color and crunch. They go by other names, including scallions, spring onions, cebollitas (in Spanish), salad onions, and even—shallots!
That's right, in some countries in which English is ostensibly spoken, green onions are referred to as shallots. Typically, these are the same countries that like to troll us by using the word entrée to refer to the course that comes before the main course.
They get around the confusion by calling shallots "French shallots," a workaround which is nevertheless wholly unnecessary since shallots and scallions already have perfectly good names.
Spring onions have small onion bulbs at the base.Spring onions are sweeter and mellower than regular onions, but the greens are more intense in flavor than scallions. The bulbs can be red or white, depending on the varietal, and while they can be used in much the same way as regular bulb onions, they are great grilled, roasted whole, or used like pearl onions.
Onion seed constitutes 38% of oil that is responsible for its aromatic flavor. The seeds are used as flavoring agents while cooking. The seeds need to be toasted to enhance their fragrant tinge.Onion Seeds helps farmers for cultivation of crops
Carbohydrates : 9.34 g
Sugars : 4.24 g
Dietary fibre : 1.7 g
Fat : 0.1 g
Protein : 1.1 g
Thiamine (B1) : 4% - 0.046 mg
Riboflavin (B2) : 2% - 0.027 mg
Niacin (B3) : 1%-0.116 mg
Pantothenic acid (B5) : 2%-0.123 mg
Vitamin B6 : 9%-0.12 mg
Folate (B9) : 5%-19 μg
Vitamin C : 9%-7.4 mg
Calcium : 2%-23 mg
Iron : 2%-0.21 mg
Magnesium : 3%-10 mg
Manganese : 6%-0.129 mg
Phosphorus : 4%-29 mg
Potassium : 3%-146 mg
Zinc : 2%-0.17 mg
Other constituents Quantity
Water 89.11 g
Fluoride 1.1 µg
Red Onion, Yellow Onion,White Onion
Red /Yellow Onion:3-5cm, 5-7cm, 6-8cm, 8cm+
All year round
10kg/15kg/20kg mesh bag, 10kg carton, or do as buyer's requiremnt
Cartons packing: 26 tons for 40'rh
Bags packing: 26 tons for 40'rh with wooden pallet
FOB , COF,CIF
Red /Yellow Onion:3-5cm, 5-7cm, 6-8cm, 8cm+
Place of origin