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Informations: Red onions, in particular, contain anthocyanins special plant pigments in the flavonoid family that give red onions their deep color. ... Summary Red onions are rich in anthocyanins, which are powerful plant pigments that may protect against heart disease, certain cancers and diabetes. Packed With Nutrients. May Benefit Heart Health. Loaded With Antioxidants. Contain Cancer-Fighting Compounds. Help Control Blood Sugar. May Boost Bone Density. Have Antibacterial Properties. May Boost Digestive Health. Easy to Add to Your Diet.
Botanical Name - Allium cepa Category - Spices/Medicinal Form - Fresh/Dry Part Used - Bulb General Information - The onion (Allium cepa L., from Latin cepa "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. Its close relatives include the garlic, scallion, shallot, leek, chive and Chinese onion. 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. They are pungent when chopped and contain certain chemical substances which irritate the eyes. Phytochemicals- "Considerable differences exist between onion varieties in phytochemical content, particularly for polyphenols, with shallots having the highest level, six times the amount found in Vidalia onions. Yellow onions have the highest total flavonoid content, an amount 11 times higher than in white onions. Red onions have considerable content of anthocyanin pigments, with at least 25 different compounds identified representing 10% of total flavonoid content. Onion polyphenols are under basic research to determine their possible biological properties in humans. Some people suffer from allergic reactions after handling onions. Symptoms can include contact dermatitis, intense itching, rhinoconjunctivitis, blurred vision, bronchial asthma, sweating, and anaphylaxis. Allergic reactions may not occur when eating cooked onions, possibly due to the denaturing of the proteins from cooking."
India's red onions, particularly the Nasik variety, are a prized export for their vibrant color, firm texture, and distinct flavor profile. Grown in the rich volcanic soils of the Deccan plateau, these onions boast a deep ruby red skin with a satisfying crunch. Unlike many red onions, the Nasik variety has a milder bite, offering a sweet and slightly pungent aroma that enhances culinary creations. The Indian red onion, a bulbous wonder clothed in deep crimson layers, is a culinary treasure prized for its sharp flavor, pungent aroma, and long shelf life. Cultivated across vast swathes of fertile Indian land, this versatile Allium cepa variety is not just a staple in Indian kitchens but a coveted export, gracing tables worldwide. This document delves into the captivating world of the Indian red onion, exploring its unique characteristics, cultivation practices, meticulous handling for export, and the immense potential it holds in the global market. Distinctive Qualities: Indian red onions are instantly recognizable by their deep reddish-purple color, a result of anthocyanin pigments. They are generally medium-sized, averaging around 6-8 cm in diameter, and possess a near-spherical shape. The inner flesh is firm and crisp, with a characteristic pungent sulfuric aroma due to high sulfur content. Unlike yellow or white onions, red onions have a milder, slightly sweet flavor with a lingering peppery finish. This unique flavor profile makes them ideal for both raw and cooked applications, adding a vibrant depth to salads, salsas, and curries. Conclusion: The Indian red onion is a culinary gem, offering a delightful blend of flavor, aroma, and visual appeal. Cultivated with care, meticulously handled, and exported with stringent quality control, it represents the excellence of Indian agriculture. As the global demand for healthy and flavorful ingredients continues to surge, the Indian red onion is poised to remain a star player on the international food scene. World Wide Shipping Highest Quality Produce 24 FSSAI Certified
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Varieties: Zingiber officinale Origin: Indonesia Appearance: without fungi, without insects, Max ash content 2.05 % Purity: 97 % pure Ginger Feature: Water content 12 %, Essential oil content 1.5 % Shelf: 1 years
A Grade, High Quality, Color - Red, Round in shape. Red onions, in particular, contain anthocyanins special plant pigments in the flavonoid family that give red onions their deep color. Multiple population studies have found that people who consume more foods rich in anthocyanins have a reduced risk of heart disease.
They have a thin, light colored skin and are available in yellow, red and white. Summer fresh onions are known for their mild taste and are often referred to as sweet onions. With their delicate taste, fresh onions are an ideal choice for salads or lightly cooked dishes. The structure and the mechanical properties of onions are important factors affecting their textural quality. The onion bulb consists of several layers of pigmented, papery scales surrounding fleshy storage scales that comprise an upper epidermis. Packed with nutrients, onions are nutrient dense, meaning they are low in calories but high in vitamins. May benefit heart health, loaded with antioxidants, contain cancer fighting compounds, help control blood sugar, may boost bone density, have antibacterial properties and may boost digestive health.