Onion (Allium cepa L) is the second most important horticultural crop worldwide. Archaeologists, botanists, and food historians believe onions originated in central Asia. Other research suggests onions were first grown in Iran and West Pakistan.
Onions are versatile and of excellent quality and value for consumers. They’re also healthy and flavorful. Onions have natural attributes to stay free of food-borne illnesses and keep us healthy at the same time!
White onion is one of the most popular and commercial types of onions.
The skin color and inner layers of this type of onion are white. The appearance of their outer skin is as thin as paper. They have crisp texture and mild flavor.
White onion tastes sweeter, less spicy, and has a softer texture than yellow onion. White onions have a shorter shelf life than yellow onions because of their higher sugar content.
White onions are available year-round and taste the same throughout the seasons.
Due to the extra intense flavor of this onion, it is used in a variety of recipes, soups, salads, etc. furthermore, it is a good choice for raw consumption.
The quality and safety of onions depend on proper storage. Onions should feel firm and dry and stored in a cool, dry, dark, well-ventilated place. They should be kept out of direct sunlight and other heat sources. Do not store onions with potatoes or other produce items that release moisture.