Fresh Vegetable White Natural Fresh Onion Non-Peeled Low Fats And Sodium For Powder, for Dehydration

Fresh Vegetable White Natural Fresh Onion Non-Peeled Low Fats And Sodium For Powder, Can be used for dehydration processing

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: O926

Origin: local production

Color: red, yellow, white

Advantage: intergrating process, store ad export in a body

Description:

shandong wholesale green fresh white onion

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.

Onion types and products

Common onions are normally available in three colours: yellow, red, and white. Yellow onions, also called brown onions, are full-flavoured and are the onions of choice for everyday use. Yellow onions turn a rich, dark brown when caramelized and give French onion soup its sweet flavour. The red onion is a good choice for fresh use when its colour livens up the dish. It is also used in grilling and char-broiling. White onions are the traditional onions that are used in classic Mexican cuisine. They have a golden colour when cooked and a particularly sweet flavour when sautéed.

While the large mature onion bulb is the onion most often eaten, onions can be eaten at immature stages. Young plants may be harvested before bulbing occurs and used whole as scallions. When an onion is harvested after bulbing has begun but the onion is not yet mature, the plants are sometimes referred to as summer onions.

Additionally, onions may be bred and grown to mature at smaller sizes. Depending on the mature size and the purpose for which the onion is used, these may be referred to as pearl, boiler, or pickler onions, but differ from true pearl onions which are a different species. Pearl and boiler onions may be cooked as a vegetable rather than as an ingredient and pickler onions are often preserved in vinegar as a long-lasting relish.

Onions are available in fresh, frozen, canned, caramelized, pickled and chopped forms. The dehydrated product is available as kibbled, sliced, rings, minced, chopped, granulated and powder forms. Onion powder is a spice widely used when the fresh ingredient is not available. It is made from finely ground, dehydrated onions, mainly the pungent varieties of bulb onions, and has a strong odour. Being dehydrated, it has a long shelf life and comes in several varieties: white, yellow and red.

Nutrition and health

Most onion cultivars are about 89% water, 4% sugar, 1% protein, 2% fibre and 0.1% fat. They contain vitamin C, vitamin B6, folic acid and numerous other nutrients in small amounts. They are low in fats and in sodium, and with an energy value of 166kJ (40 kcal) per 100 g (3.5 oz) serving, they can contribute their flavour to savoury dishes without raising caloric content appreciably.

Onions contain chemical compounds such as phenolics and flavonoids that basic research shows to have potential anti-inflammatory, anti-cholesterol, anticancer and antioxidant properties.[medical citation needed] These include quercetin and its glycosides quercetin 3,4\'-diglucoside and quercetin-4\'-glucoside. There are considerable differences between different varieties in potential antioxidant content. Shallots have the highest level, six times the amount found in Vidalia onions, the variety with the smal