Posted on Wednesday May 15, 2013
Fresh White Onions
The onion (Allium cepa), also known as the bulb onion or common onion, is used as a vegetable and is the most widely cultivated species of the genus Allium. This genus also contains several other species variously referred to as onions and cultivated for food. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season.
The onion plant has a fan of hollow, bluish-green leaves and the bulb at the base of the plant begins to swell when a certain day-length is reached. In the autumn the foliage dies down and the outer layers of the bulb become dry and brittle. The crop is harvested and dried and the onions are ready for use or storage.
Consumption is believed to benefit health in that onions contain phenolics and flavonoids that have potential anti-inflammatory, anti-cholesterol, anticancer and antioxidant properties.
+ Size: 65-70 mm, 70-80 mm, 80-90mm ,90mm and up
+ Color: red , yellow and white
+ Moisture: 15-30 %
+ Broken: 5%
+ Packing: 20 – 30 kgs / Carton or 50 kgs / bags or 20kg mesh bag or 10kg carton or buyer’s request
Onions, like garlic, are members of the Allium family, and both are rich in sulfur-containing compounds that are responsible for their pungent odors and for many of their health-promoting effects. Onions are an outstanding source of polyphenols, including the flavonoid polyphenols. Within this flavonoid category, onions are a standout source of quercetin.
There is evidence that onion’s sulfur compounds may work in an anti-clotting capacity and help prevent the unwanted clumping together of blood platelet cells. There is also evidence showing that sulfur compounds in onion can lower blood levels of cholesterol and triglycerides, and also improve cell membrane function in red blood cells.
Most of the cardiovascular benefits have been demonstrated in the form of overall diet. Multiple studies show onion to be a food that provides protection for the heart and blood vessels when consumed in a diet that is rich in other vegetables and fruits—especially flavonoid-containing vegetables and fruits. The benefits of onion in this overall dietary context extend to prevention of heart attack.
Support for Bone and Connective Tissue
Human studies have shown that onion can help increase our bone density and may be of special benefit to women of menopausal age who are experiencing loss of bone density. In addition, there is evidence that women who have passed the age of menopause may be able to lower their risk of hip fracture through frequent consumption of onions.
In and of itself, the high sulfur content of onions may provide direct benefits to our connective tissue. Many of our connective tissue components require sulfur for their formation. For example, with the exception of hyaluronic acid, all glycosaminoglycans (GAGS) are sulfated. (GAGS are the premiere family of molecules found in the ground substance of our connective tissue.)
While onion is not as well researched as garlic in terms of specific inflammatory health problems like rheumatoid arthritis or allergic airway inflammation, this allium vegetable has nevertheless been shown to provide important anti-inflammatory benefits. Onionin A—a unique sulfur molecule in onion that is found in the bulb portion of the plant—has been shown to inhibit the activity of macrophages, specialized white blood cells that play a key role in our body’s immune defense system, and one of their defense activities involves the triggering of large-scale inflammatory responses. While macrophage activity is typically a good thing, inhibition of their activity can sometimes be critical in getting chronic unwanted inflammation under control.
Onion’s antioxidants—including its hallmark flavonoid antioxidant, quercetin—also provide us with anti-inflammatory benefits. These antioxidants help prevent the oxidation of fatty acids in our body. When we have lower levels of oxidized fatty acids, our body produces fewer pro-inflammatory messaging molecules, and our level of inflammation is kept in check.
Onion has repeatedly been shown to lower our risk of several cancers, even when we consume it in only moderate amounts. Colorectal cancer, laryngeal cancer, and ovarian cancer are the cancer types for which risk is reduced along with moderate amounts of dietary onion. For other cancer types, however, moderate intake of onion has not been enough to show significant risk reduction. For these cancer types—including esophageal cancer and cancers of the mouth—daily intake of onion is required before research results show significant risk reduction.
Many factors may play a role in these different research findings for different cancer types. However, the overall take-away from this research seems clear: you do not want to err on the side of small onion servings or infrequent onion intake if you want to obtain the full cancer-related benefits of onion. A few slivers of sliced onion on a tossed salad are a good thing—but probably not enough to provide you with the cancer-related onion benefits that you are seeking.
* Important Disclaimer
The information that is available at or through this site is not intended directly or by implication to either diagnose or treat any medical, emotional, or psychological condition or disorder. It is always recommended that consultation with local health care providers be obtained for specific health or medical concerns.
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