Onion Dealers in Panch Batti, Bharuch

• Packaging Type: Plastic Packet
• Cultivation Type: Organic
• Color: Red
• Feature: Hygienically Packed
• Vitamin C: 11.8 mg
• Feature: Pesticide Free

An Introduction to Onions Onion, one of the most widely used vegetables of the world, is a root vegetable used as a seasoning in fresh and dry forms. This underground bulb is known for its distinct/pungent flavor and aroma. It is an inseparable element of almost every meat dish. But its use is not only confined to the non-vegetarian items, it also mixes well with various vegetables. Needless to explain its utility in preparing the soup, stew, stir-fry, salad and sauce. Today, onions are used in a variety of dishes and rank sixth among the world's leading vegetable crops.   For the past five thousand years, this root vegetable is used in one form or another by humans. In the general sense, the word 'onion' can be used for any plant in the genus Allium, but used without   qualifiers usually means Allium cepa, which is also known by the names of 'garden onion' or 'bulb' onion and 'shallot'. Onions are classified in two categories viz. green ("scallions") and dry onions. It is believed that this plant has been originated in Asia. It contains protein, sugars, cellulose, minerals, a fixed oil, an essential oil and over 80 per cent water.   Onion  in Different Languages   French: Oignon German: Zwiebel Italian: Cipolla Spanish: Cebolla Arabic: Basal Chinese: Choong Indian: Palandu, Pe(e)az, Piaz, Pyaz Indonesian: Bawang Merah, Daun Bawang (Spring Onion) Japanese: Naganegi (Spring Onion), Negi, Nira (Chive), Rakkyo (Chinese Onion), Tamanegi Malay: Bawang Merah, Daun Bawang (Spring Onion) Tamil: Vungium, Vunguim Thai: Hua Horm, Ton Horm (Spring Onion).

• Application: Cooking, Human Consumption
• Cultivation Type: Organic
• Shelf Life: 15days
• Feature: High Quality, Natural Taste
• Scientific name: Allium cepa
• Potassium: 146 mg

• Size: 1 – 3 mm
• Color: White
• Taste: Typical
• TPC: < 70000
• Aroma: Typical
• Moisture: < 5 %
• Ash Content: < 0.4 %
• Yeast & Molds: < 1000 ppm
• E.coli: Absent