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Overview

Characteristics

Nutrition Information

 

Overview

Onions are one of the most popular vegetables worldwide. While most children dislike their pungent and bitey flavor, most adults embrace and use them regularly. Red onions contain twice as many anti-oxidants as any other form of onion, making them a powerful part of an anti-inflammatory diet and lifestyle.

 

Red onions get their bite from the many sulfur groups they contain. These sulfur groups include the diallyl sulfides: DMS, DDS, DTS & DTTS. These sulfur groups help produce cysteine within the body that aids in weight loss and detoxification. Additional research has shown that sulfur compounds have a strong anti-capacity that inhibits blood cell clumping.

 

The sulfur compounds in red onions also lower LDL cholesterol & triglycerides while boosting HDL levels. They are associated with improving cell membrane function in red blood cells and improving oxygen utilization. This improves cardiovascular function as well as fat metabolism.

 

Sources: Naturalnews.com

Red Onions -

With their deep purple outer skin and reddish flesh, these are really the odd-guys out in the onion family. They are fairly similar to yellow onions in flavor, though their layers are slightly less tender and meaty. Red onions are most often used in salads, salsas, and other raw preparations for their color and relatively mild flavor. The lovely red color becomes washed out during cooking. If you find their flavor to astringent for eating raw, try soaking them in water before serving.

Nutrition Facts

Serving Size 1 cup of sliced

 

Amount Per Serving

Calories from Fat 1Calories 48

 

% Daily Values*

Total Fat 0.09g  0%

   Saturated Fat 0.03g 0%

   Polyunsaturated Fat 0.071g

   Monounsaturated Fat 0.026g

Cholesterol 0mg 0%

Sodium 3mg 0%

Potassium 166mg

Total Carbohydrate 11.63g 4%

   Dietary Fiber 1.6g 6%

   Sugars 4.92g

Protein 1.06g

 

Vitamin A 0%  Vitamin C 11%

Calcium 2%  Iron 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

Nutrition Values are based on USDA Nutrient Database SR18

 

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