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Product: White onion (Allium cepa)
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| Basic Information: Allium cepa, commonly known as onion, is a biennial herbaceous plant belonging to the Amaryllidaceae family. It is the most cultivated species of the genus Allium, which contains several species called "onions" and that are grown for food. | |
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Origin: Peru
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Region: La Libertad, Ica, Lima, and Arequipa.
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Seasonality:
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
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Certifications: Kosher
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Available presentations: In flakes, granulated, powder.
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Suggested industrial applications: Food industry: Meat products, sausages, fisheries, preparations, baking, healthy snacks.
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Uses: Cooking seasoning, food additive.
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| Properties: Contains vitamin A, B and C, calcium, magnesium, phosphorus, iron and potassium. Its main active ingredients are allicin and alliin, a component to which several medicinal properties are attributed, including anti-inflammatory and antioxidant effects. | |
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Main functionality: Due to its sulfur components, it prevents platelet aggregation and thrombus formation, as well as high cholesterol and triglycerides. It is one of the most powerful cardioprotectors that exist in nature. The allinase enzyme it contains helps thin the blood and reduce “bad” cholesterol levels, thereby maintaining the elasticity of the arteries and cleaning fat.
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| Secondary functionalities: It is rich in fructo-oligosaccharides, prebiotics that stimulate the growth of bifidobacteria in the intestine and inhibit the development of pathogenic bacteria. Prevents intestinal fermentation, the presence of parasites and fungi, and constipation. Relieves heavy digestion and flatulence with hypochlorhydria. |
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Nutritional Table:
| Components / Components | Per 100g / Per 100g |
| Calories / Calories | 341 kcal |
| Water / Water | 5.39 g |
| Carbohydrates / Carbohydrates | 79.1 g |
| Proteins / Proteins | 10.4 g |
| Total fat / Total fat | 1 g |
| Fiber / Fiber | 15.2 g |
| Ash / Ash | - |
| Calcium / Calcium | 384 mg |
| Phosphorus / Phosphorus | 322 mg |
| Iron / Iron | 3.9 mg |
| Thiamine / Thiamine | 0.457 mg |
| Riboflavin / Riboflavin | 0.08 mg |
| Niacin / Niacin | 0.321 mg |
| Ascorbic acid / Ascorbic acid | 23.4 mg |