EP ONION RED
- 2.25 AED/per KG
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Red Onion (Indian Origin)
More about this itemRed Onions have pale to bright, maroon or pinkish papery skin, and white inner flesh which emits sharp fragrance and flavor as soon as peeled or cut. Red Onions are pungent and spicy, compared to its white, brown, or yellow counterparts and yet, still great for eating raw. They work wonders on many stir-fried, grilled and roasted dishes requiring distinct smoky, sweet onion flavor.
Ingredients & Nutrition facts
Per100PortionType Average Nutritional Value Per 100g Energyinkcal 42Kcal Protein 0.92g Carbohydrates 10.11g Sugar 4.28g Fat 0.08g Fibre 1.4g Sodium 3mg
NutritionNutrition Values per 100g serving contains Vitamin A: 2.0IU; Vitamin C: 7.4mg; Vitamin K: 0.4mcg; Niacin: 0.1mg; Vitamin B6: 0.1mg; Folate: 19.0mcg; Pantothenic Acid: 0.1mg; Choline: 6.1mg; Betaine: 0.1mg; Calcium: 23.0mg; Iron: 0.2mg; Magnesium: 10.0mg; Phosphorus: 29.0mg; Potassium: 146mg; Sodium: 4.0mg; Zinc: 0.2mg; Manganese: 0.1mg; Selenium: 0.5mcg and Fluoride: 1.1mcg. Red Onions are rich in soluble dietary fiber and the phytochemical compounds found in Red Onions have anti-mutagenic and anti-diabetic properties which helps protect against cancer and helps lower blood sugar levels and bad cholesterol. Further, it also found to have antibacterial, antiviral, and anti-fungal activities.
How to use
Store Red Onions in a dark, cool, dry location.
Preparation and usage
Choose firm, blemish-free Red Onions without green shoots. Cut the onion thinly from the top. Peel the skin away and remove any soft outer layers. Hold the onion by the root and slice or cut in half and chop into even-sized pieces. Holding the peeled onion under cold water for several seconds before slicing can minimize the teary effect on eyes.
cooking GuidelinesSimplest way to use Red Onions is to garnish them on dishes like in tacos as minced topping or chopped into rings on pizzas and burgers, or simply tossed in salads like tabouleh or fatoush, and in homemade sandwich spreads like tuna, egg, or chicken mayo.
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