Select & Store - Onions
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4/22/15 Whole Foods Production, Section A Chelsea Hayes ONIONS Onions are grown all over the world and commercially in over 20 states in the United States. Many believe that they are one of the oldest cultivated crops since some varieties grew wild in various regions long ago and natives quickly discovered that onions are readily transportable, easy to grow, and thrive in a variety of soils and climates. Onions are one of the most versatile vegetables. They can be prepared raw, roasted, grilled, caramelized, steamed, or sautéed and they are full of flavor to make for a taste- enhancing addition to many meals. Onions are not only popular for their preparation versatility, but also for their purported therapeutic qualities. Onions contain quercetin, a flavonoid antioxidant that helps quench free radicals in the body and may be protective against coronary heart disease. A 160 gram serving of onion contains about 64 calories. Onions are high in vitamin C and are a good source dietary fiber and folic acid. Selection: o Look for dry bulb onions that are heavy in hand, firm, smooth and relatively odorless. o Check dry bulb onions for cuts, bruises or blemishes. If you spot any of these imperfections, select a new one without them. o For whole, peeled onions, ones with no signs of dehydration (wrinkly skin) or mold on the outside layer are best. Storage:
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Transcript of Select & Store - Onions
4/22/15Whole Foods Production, Section A Chelsea Hayes
ONIONS
Onions are grown all over the world and commercially in over 20 states in the United States. Many believe that they are one of the oldest cultivated crops since some varieties grew wild in various regions long ago and natives quickly discovered that onions are readily transportable, easy to grow, and thrive in a variety of soils and climates.
Onions are one of the most versatile vegetables. They can be prepared raw, roasted, grilled, caramelized, steamed, or sautéed and they are full of flavor to make for a taste-enhancing addition to many meals.
Onions are not only popular for their preparation versatility, but also for their purported therapeutic qualities. Onions contain quercetin, a flavonoid antioxidant that helps quench free radicals in the body and may be protective against coronary heart disease.
A 160 gram serving of onion contains about 64 calories. Onions are high in vitamin C and are a good source dietary fiber and folic acid.
Selection:
o Look for dry bulb onions that are heavy in hand, firm, smooth and relatively odorless.
o Check dry bulb onions for cuts, bruises or blemishes. If you spot any of these imperfections, select a new one without them.
o For whole, peeled onions, ones with no signs of dehydration (wrinkly skin) or mold on the outside layer are best.
Storage:
Whole, dry bulb onions keep best if stored in a cool, dry, dark place with high air flow. It is not necessary to store onions in a plastic bag, a sealed container or the refrigerator, unless they are peeled or cut. However, if you are trying to extend the shelf life of your sweet or mild varieties, putting them in the refrigerator has been known to help. Avoid washing your onions until just before use as this will maximize their keep time.
Aim to use your onions within two to four weeks as they tend not to last much longer than that.
Resources:
1. National Onion Association. “How & Where Onions are Grown.” http://www.onions-usa.org/all-about-onions/how-to-select-cut-prepare-store-onions
4/22/15Whole Foods Production, Section A Chelsea Hayes
2. “Onion Guide. What to Buy at the Grocery Store.” Huffington Post, February 22, 2012. http://www.huffingtonpost.com/2012/02/22/onion-guide_n_1293969.html
3. “Onion.” Montana State University, January 2014. http://www.msuextension.org/nutrition/documents/OnionFFS.pdf
4. Self Nutrition Data. “Onions, raw.” http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2501/2
