Red Onion
07031010Onion with its scientific name Allium cepa belongs to Liliaceae family. Beautifully colored red onion with a velvety red-purple coating and a white core. Because of its mild and sweet taste, it is the best option to consume raw. Red onions have more flavonoids and fiber than white and yellow onions. Because of its beautiful color, you can use it to decorate the food plate. Exported onions are of the highest possible quality and are exported to other neighboring and Asian countries with appropriate packaging so that in addition to maintaining the quality of this product during handling and transportation, it has a customer-friendly appearance and they are the same size.
Product Technical Specifications:
Red Onion Technical Specifications | ||
No. | Characteristics | Measurement Limit |
1 | Taste and Smell | Natural It should be free from unpleasant odors caused by mold, rancidity or burning. |
2 | Pest Infestation | Negative |
3 | Live Pest | Negative |
4 | Rottenness | Negative |
5 | Abnormal External Humidity | Negative |
6 | Fraction | Negative |
7 | Bad Shape | Negative |
8 | Bad Color | Negative |
9 | Frostbite | Negative |
10 | Damaged Red Onion | Negative |
11 | Non-Uniformity (Unit Percentage) | Negative |
12 | Sprouted Onions (Maximum Weight Percentage) | Max 1 |
Storage Conditions: Onions that did not get the desired dryness in the field should be dried by air circulation. The temperature of the open air used for this purpose is 30 degrees Celsius and the relative humidity is 60%. The amount of air required for each cubic meter of onion is 150 to 200 cubic meters per hour with a pressure of 30 mm of water column. Whenever the air temperature exceeds 30 centigrade, it causes excessive dryness and dryness of the outer thin skins of onions. White onions should be stored at zero degrees Celsius. Relative humidity should be between 60 and 70 percent. The storage period of white onion is between 1 and 2 months.
Certifications:
- Iran National Standards Organization
- Iran Plant Protection Organization
- Standard of Good Agricultural Practices
- Organic Agricultural Products Certification
- physical, chemical and microbial analyzes from the most reliable laboratories
- HACCP
- ISO
- FSSC
- IFS
- SGS
- BRC
| Serving Size | 100g |
|---|---|
| Calories | 40 |
| Total Fat 0.1g | 0% |
| Sodium 4mg | 0% |
| Total Carbohydrate 9.3g | 3% |
| Dietary Fiber 1.7g | 6% |
| Protein 1.1g | 2% |
| Iron 0.2mg | 1% |
| Calcium 23mg | 2% |
| Potassium 146mg | 3% |
