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Certification:ISO
Organic Pure Natural Red Asian Shallot Contains Folate , Zinc
Quick Detail:
Product Type: Liliaceous Vegetabless, liliaceous vegetabless
Type: Onion
Style: Fresh, fresh
Cultivation Type: Common
Part: Non-Peeled
Shape: Round
Maturity: 100%
Size (cm): 7
Certification: HACCP
Weight (kg): 20
Place of Origin: Shandong China (Mainland)
Brand Name: Onion
Model Number: O927
Origin: local production
Color: red, yellow, white
Advantage: intergrating process, store ad export in a body
Description:
1) HS. Code: 07031010
2) Variety: Shandong Red onion
3) Size: 2-3cm, 3-5cm, 5-7cm,7-9cm and so on
4) Shape: flate and round
5) Supplier time: all the year round
6) Package: 5kg/7kg/10kg/12kg/15kg/20kg mesh bag
7) Storing: temperature: +2’C
8) Moisture: 65%
9) Ventilation: 15CBM/H
10) Rich experience of profession exportation ensures us to deal the whole situation enficiently and with high quality.
11) Inspection Certificate: Certificate of Origin, Phytosanitary Certificate and Inspection Certificate of Quantity
In the autumn the leaves die back and the outer scales of the bulb become dry and brittle, and this is the time at which the crop is 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 flower-head takes the form of a globular umbel of white flowers with parts in sixes. The seeds are glossy black and triangular in cross section.
Specifications:
1.Own onion production base
2.Over 5 years experience
3.New crop fresh onion
4.ISO, GLOBAL GAP
Competitive Advantage:
1.We have our own factory & guarantee the quality
2.We have enough supply ability
3.We can supply more competitive price and service
Difference Between Onion and Shallot: Onion vs Shallot
1. Shallots grow as a cluster of bulbs from a single planted bulb similar to garlic while onions grow as a single big bulb per plant.
2. Shallots are a lot smaller compared to onions.
3. The common onion is Allium cepa while the commonly accepted shallot is Allium ascalonicum.
4. The shallot may resemble the taste of onion but milder and sweeter in flavor. Distinctively from onions, shallot may taste with a hint of garlic.
5. Onions are more difficult to grow than shallots.
6. Onions are seed-propagated, whereas shallots are vegetatively multiplied.
7. Onions are almost disc-shaped bulbs while shallots can appear like elongated onions.
| Raw Onions | |||
| Nutritional value per 100 g (3.5 oz) | |||
| Energy | 166 kJ (40 kcal) | Vitamin B6 | 0.12 mg (9%) |
| Carbohydrates | 9.34 g | Folate (vit. B9) | 19 μg (5%) |
| - Sugars | 4.24 g | Vitamin C | 7.4 mg (9%) |
| - Dietary fiber | 1.7 g | Calcium | 23 mg (2%) |
| Fat | 0.1 g | Iron | 0.21 mg (2%) |
| Protein | 1.1 g | Magnesium | 10 mg (3%) |
| Water | 89.11 g | Manganese | 0.129 mg (6%) |
| Thiamine (vit. B1) | 0.046 mg (4%) | Phosphorus | 29 mg (4%) |
| Riboflavin (vit. B2) | 0.027 mg (2%) | Potassium | 146 mg (3%) |
| Niacin (vit. B3) | 0.116 mg (1%) | Zinc | 0.17 mg (2%) |
| Pantothenic acid (B5) | 0.123 mg (2%) | Fluoride | 1.1 µg |
Eye irritation
Chopping an onion causes damage to cells which allows enzymes called alliinases to break down amino acid sulfoxides and generate sulfenic acids. A specific sulfenic acid, 1-p
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