Red Onion (Allium cepa L) is one of the important condiments widely use in all households all year-round. Nature has given us many beneficial and useful plants to mankind. One such wonderful plant is an onion. The red Onion is one of the oldest cultivating herbs. According to the United Nations Food & Agriculture Organization, Pakistan is the fifth leading onion producing country now. Onion exporters in Pakistan are shipping this vegetable in every region of the world.
Use of Onion all over the world
Onion is a wonderful vegetable. It would have been a fruit if it had not been pungent and full of sulphuric compounds. It comes in varying shapes and sizes and has beneficial properties for health particularly being fat-free. This vegetable is most often eaten to enhance flavors in a wide range of recipes, casseroles, pizzas, soups, stews, and salads. Onions also process for fresh consumption. Onions are a vegetable for all seasons and tastes.
Health benefits of onions
Recent research has suggested that onions in the diet may play a part in preventing heart disease and other ailments. Onion bulbs are rich in phosphorus, calcium, and carbohydrates. The pungency in onions is due to a volatile oil known as ‘allyl-propyl disulfide. Its taste is sweet and pungent. It is an appetizer and helps in the digestion of food. It is a source of energy and acts as a stimulant, increases vigour and vitality, acts as an expectorant and diuretic, and slows the heartbeat, prevents flatulence and dyspepsia.
Healthy FactsOnions not only provide flavor; they also provide health-promoting photochemical as well as nutrients. Consumption of onions may prevent gastric ulcers by scavenging free radicals and by preventing the growth of the ulcer-forming microorganism, Helicobacter pylori.
In ancient Egypt, physicians prescribe onions for various diseases. Studies have shown that it also helps eliminate free radicals in the body to enable low-density lipoprotein oxidation to protect and regenerate vitamin E and to inactivate the harmful effects of chelate metal ions. One onion contains 60 calories. It is also potent for blood thinner and palletelate inhibitor.
The green leaves, immature and mature bulbs are eaten raw or use in the preparation of vegetables. Onions are most often use to enhance flavors in a wide range of recipes, soups, sauces, casseroles, pizzas, stews salads, and for seasoning foods. World onion production estimate is at approximately 105 billion pounds each year. The average annual onion consumption calculates to approximately 13.67 pounds of onions per person across the world The small bulbs one pickle in vinegar.
- Desi Red
- Pink Onion
- Sariab Red
- Swat, etc.
Production of Onion in Pakistan
The major onion growing districts are Hyderabad, Mirpurkhas, Sanghar, Sukkar, N. Feroze, and Badin in Sindh and in Punjab Kasur, Gujranwala, Sheikhupura, Vehari, Khanewal, D.G. Khan, and Jhang and in NWFP Swat and in Balochistan Mastung, Kalat, Chagai, Khuzdar, and Turbat. These 21 districts account for more than 76 percent of the total production of onion in Pakistan. More than 50 percent of the total production comes from seven districts namely Hyderabad, Mirpurkhas, Sanghar, Swat, Mastung, Kalat, and Turbat.
Saremco international is one of the leading Onion exporters in Pakistan. We believe to serve best quality onion to our clients.
The Color of Onions
Onions come in three colors – yellow, red, and pink. Approximately 60 percent of the crop is devoted to red onion production, with about 37 percent yellow onions and 3 percent white onions. Red onions are flavorful and are a reliable standby for cooking almost anything. Onions turn a rich, dark brown when cooking and give French Onion Soup its tangy-sweet flavor. The Yellow / Golden, with its wonderful color, is a good choice for fresh uses or in grilling and char-broiling. White onions are the traditional onion use in classic Mexican cuisine. They have a golden color and sweet flavor when sauted.