- 5.95 AED/per KG
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More about this itemBrown Onions or yellow onions have pale to yellowish brown skin and have white flesh which emits sharp fragrance and flavor as soon as peeled or cut. Brown Onions are slightly sweeter and mild compared to its red counterparts which makes it excellent and greatly preferred in a wide range of recipes requiring deep but not too strong 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. Brown Onions are rich in soluble dietary fiber and the phytochemical compounds found in Brown 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
Keep Brown Onions in a cool, dry place.
Preparation and usage
Choose firm, blemish-free Brown 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. Brown Onion works wonders for cold salads and hot soups. They are sliced in rings or solid disks on burgers, and chopped in relish. Brown Onions are ideal for long-cooking in soups, stews and braises, and are sticky and delicious when caramelized.
cooking GuidelinesBrown Onions can be fried or steamed. To fry, heat 1 tablespoon of olive oil in a pan. Add the prepared onion and cook for 5 to 10 minutes, stirring occasionally until tender. To steam, place whole, peeled onions or sliced onions in a steamer. Cook whole onions for 40 to 50 minutes and sliced onions for 15 to 20 minutes.
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