2cm - 3cm Red Onion Shallot
Product Type: Liliaceous Vegetabless, liliaceous vegetabless
Style: Fresh, fresh
Cultivation Type: Common
Size (cm): 7
Weight (kg): 20
Place of Origin: Shandong China (Mainland)
Brand Name: Onion
Model Number: O927
Origin: local production
Color: red, yellow, white
Advantage: intergrating process, store ad export in a body
1) HS. Code: 07031010
2) Variety: Shandong Red onion
3) Size: 2-3cm, 3-5cm, 5-7cm,7-9cm and so on
4) Shape: flate and round
5) Supplier time: all the year round
6) Package: 5kg/7kg/10kg/12kg/15kg/20kg mesh bag
7) Storing: temperature: +2’C
8) Moisture: 65%
9) Ventilation: 15CBM/H
10) Rich experience of profession exportation ensures us to deal
the whole situation enficiently and with high quality.
11) Inspection Certificate: Certificate of Origin, Phytosanitary
Certificate and Inspection Certificate of Quantity
In the autumn the leaves die back and the outer scales of the bulb
become dry and brittle, and this is the time at which the crop is
normally harvested. If left in the soil over winter, the growing
point in the middle of the bulb begins to develop in the spring.
New leaves appear and a long, stout, hollow stem expands, topped by
a bract protecting a developing inflorescence. The flower-head
takes the form of a globular umbel of white flowers with parts in
sixes. The seeds are glossy black and triangular in cross section.
1.Own onion production base
2.Over 5 years experience
3.New crop fresh onion
4.ISO, GLOBAL GAP
1.We have our own factory & guarantee the quality
2.We have enough supply ability
3.We can supply more competitive price and service
Difference Between Onion and Shallot: Onion vs Shallot
1. Shallots grow as a cluster of bulbs from a single planted bulb
similar to garlic while onions grow as a single big bulb per plant.
2. Shallots are a lot smaller compared to onions.
3. The common onion is Allium cepa while the commonly accepted
shallot is Allium ascalonicum.
4. The shallot may resemble the taste of onion but milder and
sweeter in flavor. Distinctively from onions, shallot may taste
with a hint of garlic.
5. Onions are more difficult to grow than shallots.
6. Onions are seed-propagated, whereas shallots are vegetatively
7. Onions are almost disc-shaped bulbs while shallots can appear
like elongated onions.
|Nutritional value per 100 g (3.5 oz)|
|Energy||166 kJ (40 kcal)||Vitamin B6||0.12 mg (9%)|
|Carbohydrates||9.34 g||Folate (vit. B9)||19 μg (5%)|
|- Sugars||4.24 g||Vitamin C||7.4 mg (9%)|
|- Dietary fiber||1.7 g||Calcium||23 mg (2%)|
|Fat||0.1 g||Iron||0.21 mg (2%)|
|Protein||1.1 g||Magnesium||10 mg (3%)|
|Water||89.11 g||Manganese||0.129 mg (6%)|
|Thiamine (vit. B1)||0.046 mg (4%)||Phosphorus||29 mg (4%)|
|Riboflavin (vit. B2)||0.027 mg (2%)||Potassium||146 mg (3%)|
|Niacin (vit. B3)||0.116 mg (1%)||Zinc||0.17 mg (2%)|
|Pantothenic acid (B5)||0.123 mg (2%)||Fluoride||1.1 µg|
Chopping an onion causes damage to cells which allows enzymes
called alliinases to break down amino acid sulfoxides and generate
sulfenic acids. A specific sulfenic acid, 1-propenesulfenic acid,
is rapidly acted on by a second enzyme, the lachrymatory factor
synthase (LFS), giving syn-propanethial-S-oxide, a volatile gas
known as the onion lachrymatory factor or LF. This gas diffuses
through the air and soon reaches the eye, where it activates
sensory neurons, creating a stinging sensation. Tear glands produce
tears in order to dilute and flush out the irritant.
Eye irritation can be avoided by cutting onions under running water
or submerged in a basin of water. Leaving the root end intact also
reduces irritation as the onion base has a higher concentration of
sulphur compounds than the rest of the bulb. Refrigerating the
onions before use reduces the enzyme reaction rate and using a fan
can blow the gas away from the eyes. The more often one chops
onions, the less one experiences eye irritation.
The amount of sulfenic acids and LF released and the irritation
effect differs among Allium species. In 2008, the New Zealand Crop
and Food institute created a strain of "no tears" onions by using
gene-silencing biotechnology to prevent synthesis by the onions of
the LFS enzyme.
Storage in the home
Cooking onions and sweet onions are better stored at room
temperature, optimally in a single layer, in mesh bag in a dry,
cool, dark, well-ventilated location. In this environment, cooking
onions have a shelf life of three to four weeks and sweet onions
one to two weeks. Cooking onions will absorb odours from apples and
pears. Also, they draw moisture from vegetables with which they are
stored which may cause them to decay.
Sweet onions have a greater water and sugar content than cooking
onions. This makes them sweeter and milder tasting but reduces
their shelf life. Sweet onions can be stored refrigerated; they
have a shelf life of approximately one month. Irrespective of type,
any cut pieces of onion are best tightly wrapped, stored away from
other produce, and used within two to three days.
2-3cm, 3-5cm, 5-7cm, 7-9cm, 9-11cm
2-5cm Bulk Fresh Red Onion for Mid east Indonesia market
neutral loam, fertile soil
good atmospheric environment(away from the "three
wastes" emissions enterprise)
full round, and taste spicy
All the year round.
a) Fresh onion: late April to August
b) Cold storing onion: August to the next March
a)Temperature: 0 - 3°C
b)Humidity: ≤70%(64% is the most appropriate)
c)Ventilation: Keep-well ventilated
With hypertrophic and compact flake, glossy skin, no
mechanical injury, leaves and peculiar
smell, mud, no rot and bolting, no diseases and pests,
less water content and spicy or
9 months under proper condition
Culinary uses (Shallots)
Shallots are used in fresh cooking in addition to being pickled.
Finely sliced, deep-fried shallots are used as a condiment in Asian
cuisine, often served with porridge. As a species of Allium,
shallots taste somewhat like a common onion, but have a milder
flavour. Like onions and garlic, when sliced, raw shallots release
substances that irritate the eye, resulting in production of tears.
Shallots appear to contain more flavonoids and phenols than other
members of the onion genus.
Fresh shallots can be stored in cool, dry area (32 to 40 °F, 60 to
70% RH) for six months or longer.Chopped, dried shallots are also
5kg/7kg/10kg/12kg/15kg/20kg mesh bag
according to clients' requirements
As client's requirement
FOB Qingdao, CNF,CIF
T/T with 30% before production, 70% balance before delivery; L/C
Base on garlic' type, size, packing, quantity
Bank of China (BOC)
1)We have our own factory & guarantee the quality
2)We have enough supply ability
3)We can supply more competitive price and service
4)Together with the professional production team, strict
quality control system, above factors ensure
products safer, healthier, and with high quality.
5)Onionis local product, moreover, reprocessed and
storage by our own plant.
North America, South America, Eastern Europe, Southeast
Asia, Africa, Oceania, Mid East,
Eastern Asia, Western Europe, Central America,
Europe, Southern Europe, South Asia,
Culinary uses (Onions)
Onions are often chopped and used as an ingredient in various
hearty warm dishes, and may also be used as a main ingredient in
their own right, for example in French onion soup or onion chutney.
They are very versatile and can be baked, boiled, braised, fried,
roasted, sautéed or eaten raw in salads. Onions are also used as a
thickening agent for curries providing bulk. Onions pickled in
vinegar are eaten as a snack. These are often served as a side
serving in pubs and fish and chip shops throughout the United
Kingdom and Australia, often served with cheese and/or ale in the
United Kingdom. In North America, sliced onions are battered and
deep fried and served as onion rings.
Onion types and products
Common onions are normally available in three colours: yellow, red,
and white. Yellow onions, also called brown onions, are
full-flavoured and are the onions of choice for everyday use.
Yellow onions turn a rich, dark brown when caramelized and give
French onion soup its sweet flavour. The red onion is a good choice
for fresh use when its colour livens up the dish. It is also used
in grilling and char-broiling. White onions are the traditional
onions that are used in classic Mexican cuisine. They have a golden
colour when cooked and a particularly sweet flavour when sautéed.
While the large mature onion bulb is the onion most often eaten,
onions can be eaten at immature stages. Young plants may be
harvested before bulbing occurs and used whole as scallions. When
an onion is harvested after bulbing has begun but the onion is not
yet mature, the plants are sometimes referred to as summer onions.
Additionally, onions may be bred and grown to mature at smaller
sizes. Depending on the mature size and the purpose for which the
onion is used, these may be referred to as pearl, boiler, or
pickler onions, but differ from true pearl onions which are a
different species. Pearl and boiler onions may be cooked as a
vegetable rather than as an ingredient and pickler onions are often
preserved in vinegar as a long-lasting relish.
Onions are available in fresh, frozen, canned, caramelized, pickled
and chopped forms. The dehydrated product is available as kibbled,
sliced, rings, minced, chopped, granulated and powder forms. Onion
powder is a spice widely used when the fresh ingredient is not
available. It is made from finely ground, dehydrated onions, mainly
the pungent varieties of bulb onions, and has a strong odour. Being
dehydrated, it has a long shelf life and comes in several
varieties: white, yellow and red.
Nutrition and health
Most onion cultivars are about 89% water, 4% sugar, 1% protein, 2%
fibre and 0.1% fat. They contain vitamin C, vitamin B6, folic acid
and numerous other nutrients in small amounts. They are low in fats
and in sodium, and with an energy value of 166kJ (40 kcal) per 100
g (3.5 oz) serving, they can contribute their flavour to savoury
dishes without raising caloric content appreciably.
Onions contain chemical compounds such as phenolics and flavonoids
that basic research shows to have potential anti-inflammatory,
anti-cholesterol, anticancer and antioxidant properties.[medical
citation needed] These include quercetin and its glycosides
quercetin 3,4'-diglucoside and quercetin-4'-glucoside. There are
considerable differences between different varieties in potential
antioxidant content. Shallots have the highest level, six times the
amount found in Vidalia onions, the variety with the smallest
Some people suffer from allergic reactions after handling onions.
Symptoms can include contact dermatitis, intense itching,
rhinoconjunctivitis, blurred vision, bronchial asthma, sweating and
anaphylaxis. There may be no allergic reaction in these individuals
to the consumption of onions, perhaps because of the denaturing of
the proteins involved during the cooking process.
While onions and other members of the genus Allium are commonly
consumed by humans, they can be deadly for dogs, cats, guinea pigs,
monkeys and other animals. The toxicity is caused by the sulfoxides
present in raw and cooked onions which many animals are unable to
digest. Ingestion results in anaemia caused by the distortion and
rupture of red blood cells. Sick pets are sometimes fed with tinned
baby foods and any that contain onion should be avoided. Nor is it
good for pets to be fed onion-containing leftovers such as pizza,
canned spaghetti, Chinese dishes and onion rings. The typical toxic
doses are 5 g (0.2 oz) per kg (2.2 lb) bodyweight for cats and 15
to 30 g (0.5 to 1.1 oz) per kg for dogs.
In India, some sects do not eat onions as they believe them to be
an aphrodisiac. Various schools of Buddhism also advise against the
consumption of onions and garlic because they increase desire when
eaten cooked and anger when eaten raw.
Nutritional value per 100 g (3.5 oz)
301 kJ (72 kcal)
- Dietary fiber
Thiamine (vit. B1)
0.06 mg (5%)
Riboflavin (vit. B2)
0.02 mg (2%)
Niacin (vit. B3)
0.2 mg (1%)
Pantothenic acid (B5)
0.29 mg (6%)
0.345 mg (27%)
Folate (vit. B9)
34 μg (9%)
8 mg (10%)
37 mg (4%)
1.2 mg (9%)
21 mg (6%)
0.292 mg (14%)
60 mg (9%)
334 mg (7%)
0.4 mg (4%)
How to Use Shallots
Since they're milder than onions or garlic, shallots are often used
when they're going to be eaten raw, particularly in salad
dressings, such as this Sherry Shallot Vinaigrette or these Green
Beans Marinated in Shallot Dressing.
Shallots are also delicious with milder vegetables that benefit
from the flavor kick of an allium but might be overwhelmed by
garlic, like Sautéed Fiddleheads or this Warm Asparagus. Shallots
are also great with mushrooms, fava beans, Swiss chard, and peas.
When slowly cooked or roasted, shallots become meltingly sweet.
Toss them with oil, sprinkle them with salt, and cook the shallots
in a hot oven until they are soft. Or, simply toss them in the pan
when roasting a chicken, as in this Roasted Chicken With Shallots.
To prep shallots for cooking: cut off the the stem end of the
shallot and remove the papery peel (larger shallots will be easier
to peel if you cut them in half lengthwise). Slice, chop, or mince
as needed to the recipe.