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Fruit Veg Fact
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 | DESCRIPTION |
A bulb of a plant which has green leaves curled up inside each other and shallow root. It shaped like a globe with a papery skin.
| HISTORY AND ORIGIN |
The onion comes from Middle English "unyun" and the French "oignon" which in turn comes from the Latin "unio". Onion is a native of Central and Western Asia has been cultivated for centuries in the Mediterranean Region.
| BUYING AND STORAGE |
Select firm, evenly coloured onions with dry skins that are heavy for their size. Store onions in a dry, cool, well-ventilated place. Do not refrigerate or place in a plastic bag as this cause condensation and encourage to decay quickly.
| PREPARATION AND USE |
Remove papery skin, trim off ends and slice or chop. Use in virtually everything as it gives a bit more flavouring.
| NUTRITIONAL INFORMATION |
A good source of vitamin C.
| MAJOR NUTRIENTS |
- SERVING SIZE: 100 grm
| * ENERGY: | 40 | kj | * IRON: | grm | |
| * PROTEIN: | grm | * POTASSIUM: | grm | ||
| * FAT: | grm | * CALCIUM: | grm | ||
| * CARBOHYDRATE: | 2 | grm | * VITAMIN A: | mg | |
| * DIETARY FIBRE: | grm | * VITAMIN B: | mg | ||
| * SODIUM: | grm | * VITAMIN C: | 4 | mg |
| VARIETY |
BROWN ONION: Strong flavour with golden brown skin and white flesh. Very commonly used.
WHITE ONION: Mild flavour, suitable for eating raw with white skin and flesh.
PURPLE ONION: Sometimes called Red Onion. A mild flavour, suitable for eating raw with purple skin and flesh.
PICKLING ONION: Same as above but its a smaller onions not more than 3cm in diameter.
SALAD ONION: Young onion straight from ground can be white or purple with a mild flavour. Also called Globes Onion.
SPRING ONION: See Shallots page.
| RECIPE click here |
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