quercetin. Research shows that quercetin protects the body against many chronic diseases, such as cataracts, cardiovascular disease and some cancers. Other naturally occurring chemicals in onions, known as organosulfur compounds, are linked to lowering blood pressure and cholesterol. Onions are an important source of vitamin C, potassium, dietary fiber and folic acid. They also contain calcium and iron, and have a high protein quality (ratio of amino acid milligrams to protein grams). Onions are sodium-, cholesterol- and fat-free. One serving of onions (½ cup chopped raw onion) is 30 calories.
Dry bulb onions are commonly packaged in:
• Bags (2, 3, 5, 10, 25 and 50 lbs.) • Cartons ( 40 and 50 lbs.)
Processed fresh onions are available in a variety of cuts, including:
• Diced • Rings • Wholepeeled
• Ready-to-bloom • Stir-fry • Slivered
Processed frozen onions (IQF, or individual quick frozen) are commonly available in the following cuts:
• Diced • Rings • Strips
Processed frozen onions (IQF) that have been pregrilled or precaramelized are also available.
Use the following tips for receiving and storing onions:
• Onions should feel firm and dry, but may have loose outer skins.
• Onions should be free of gray or black mold and should not have any visible sprouting.
• Always make sure the number of bags or cartons delivered matches the delivery invoice, and that the onions are the correct color and size ordered.
• Always handle onions with care. Do not drop onions; this can cause bruising.
• Store onions in a cool, dry, well-ventilated area.
• Bagged or boxed onions should be stored at least 1’ away from walls and other pallets to allow proper air movement. Do not wrap onions in plastic or store in plastic bags. A lack of circulation will reduce shelf life.
• Do not store onions with potatoes or other produce items that release moisture.
• Keep onions out of direct sunlight.
• Cut onions will keep for several days if sealed in plastic bags or containers and refrigerated.
When an onion is pierced, a series of rapid chemical reactions takes place. The reactions release sulfur compounds, which irritate eyes. To reduce tearing:
• Chill onions for about 30 minutes before cutting.
• Always use a sharp knife, and cut in quick, precise movements.
• Begin cutting at the top; leave the root end intact as long as possible, because it contains the highest concentration of sulfur.
Kimberly Reddin is director of public and industry relations for the National Onion Association, which is the official organization representing growers, shippers, brokers and commercial representatives of the U.S.
onion industry. In the last two decades, the association has played a role in increasing per capita onion consumption by 63%. To contact Reddin, email kreddin@onions-usa.org or call 970-353-5895.
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