Onion Headline Versatility Headline in Nutrition By Kim

Onion Headline Versatility. Headline in Nutrition By: Kim Reddin, National Onion Copy text here. Association Copy text here. Copy text here.

Indispensable Value v Foodservice professionals often comment how indispensable onions are in their operations. v As the third most consumed fresh vegetable in the United States, onions add layers of flavor, color, and texture to an array of cuisine. Copy text here. Copy text here.

Domestic Production v Each year, U. S. growers plant over 125, 000 acres of onions, yielding about 6. 2 billion pounds. v Per capita, Americans consume about 20 pounds of onions annually. v Onions are grown commercially in more than 20 states, border-to. Copy text here. Copy border and coast-to-coast. text here. Copy text here. The toptext three production areas are Copy text here. Copy textv here. Copy text here. Copy text California, Idaho/Eastern Oregon, here. Copy text here. andhere. Washington. Copy text here.

Sizes Bulb onions can be less than one-inch to over 4 -1/2 inches in diameter. Copy text here. Copy text here.

Purchasing Options Dry Bulb Onions Mesh Bags 2, 3, 5, 10, 25 or 50 pound Cartons 40 or 50 pound Processed Onions Fresh whole peeled, ready-to-bloom, whole sliced, diced, rings, stir-fry and slivered Individual Quick Frozen (IQF) Copy text here. Copy diced, strips, rings, roasted and text here. Copy text here. Bulk caramelized Copy text here. 2000 -2200 pound totes. Copy text here. Breaded & Battered Copy text here.

Seasonal Differences Onions grown in the U. S. are available year-round, but have seasonal differences. Fall/Winter August through May Color: yellow, red, white Skin: multiple layers of thick, Skin: thin, only 1 to 2 layers and darker colored skin lighter in color Water Content: lower than Water Content: higher than spring/summer types fall/winter types Flavor: ranges from mild to Flavor: ranges from sweet to mild pungent Shelf-life: 6 to 8 weeks, with Shelf-life: 5 to 6 months with proper handling textraw, here. Copy textsteam, here. Copy text here. proper Copy text here. Copy care* Best. Copy Uses: marinate, text here. Copy text here. Best Copy. Uses: text here. Copy text here. sauté, grill, sauté, or grill Copy text here. Copyroast, text here. Copy caramelize, deep fry Storage & Handling: high water= text here. Copy text Storage & Handling: keep bruises keep dry, in well here. easily, Copy text here. dry, in well-ventilated place at ventilated place, refrigeration may. Copy text here. 45 F to 55 F extend shelf life Spring/Summer March through August

Percent Solids and p. H Value % Solids* p. H Values Spring/Summer varieties Yellow = 5. 32 to 5. 60 Approx. 5% to 6% solids Red = 5. 30 to 5. 80 Copy text here. Copy Fall/Winter varieties text here. Copy text here. to 10% Copy text here. Copy text Approx. 9% = 5. 37 totext 5. 85 here. Copy text. White here. Copy text here. solids Source: Food and Drug Administration (FDA) *For comparison, white dehydrator onion varieties are 20% or higher in solids.

Color and Flavor Color Availability Raw Flavor/Texture Best Uses Yellow Spring/Summer Crisp, juicy, mild flavor, little to no after -taste. Crisp, juicy, mild to slightly pungent with a faint after-taste. Raw, lightly cooked, sautéed, grilled. Raw, lightly cooked, sautéed, or grilled. Grilled, sautéed, caramelized, baked, or roasted. Spring/Summer Fall/Winter Red Spring/Summer Strong onion flavor, mild after-taste. Crisp, very mild onion flavor. Can have Raw, grilled or roasted bright tones, with a slightly pungent ending. Sharp, spicy, and moderate to very Fall/Winter or roasted. Copy text here. Copy. Raw, text grilled, here. Copy pungent. text here. Copy here. Copy text here. Mild to moderate pungency, tends to text Raw, grilled, sautéed, White Sprint/Summer Copy text here. Copyortext here. Copy finish. Copy cleantext withhere. very. Copy little after-taste. lightly cooked. text here. Copy to text here. Copy text Moderately pungent very pungent. Fall/Winter here. Copy text here. Copyfull textflavored, here. Copy text here. Copygrilled, text here. finishes cleaner andtext here. Raw, sautéed, Copy text here. crisper compared to most other or lightly cooked. Fall/Winter varieties

Beyond Flavor Nutrition Information Nutrition Facts - Onion Serving Size 1 Medium Onion (148 g) v Onions have significant dietary sources of chromium, vitamin C and fiber. Amount Per Serving Calories 45 Calories from Fat 0 % Daily Value* Total Fat 0 g 0% Saturated Fat 0 g 0% Trans Fat 0 g 0% Cholesterol 0 mg 0% v Three different groups of Sodium 5 mg Total Carbohydrate 11 g 4% health-enhancing compounds Dietary Fiber 3 g 12% are found in onions: Sugars 9 g Copy text here. Copy Protein 1 g thiosulfates, fructans and text here. Copy text. A here. Copy text here. Copy Vitamin 0% text here. flavonoids. Vitamin C text here. Copy text here. 20% Copy text here. Copy Calcium 4% text here. Copy text Iron 4% here. Copy text here. Potassium 190 g Copy text here. * Percent Daily Values are based on a 2, 000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Healthy Benefits Additional research is needed, but a growing body of evidence indicates essential nutrients and antioxidants in onions may: v Reduce the risk of cardiovascular disease and certain types of cancer. v Prevent bone loss associated with osteoporosis. v Regulate blood sugar levels to help manage diabetes. Copyv text here. Copy Reduce inflammation associated withtext chronic illnesses text here. Copy cancer, text here. neurological Copy text here. disorders Copy text here. Copy like heart disease, and text here. Copy diabetes. text here. Copy text here.

Headline Copy text here. Copy text here. Thank you for viewing the Food Product Design Slide Show: “Onion Versatility in Nutrition. ” Information for this slide show was provided by the National Onion Association. Visit them at www. onions-usa. org/foodservice.