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Product: Red 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: Lima, Ica and Arequipa.
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Seasonality:
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
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Certifications:
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Available presentations: Powder.
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Suggested industrial applications: Food industry: Meat products, sausages, fisheries, preparations.
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Uses: Kitchen seasoning and spices, food additive.
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| Properties: Regulates blood glucose levels in people living with diabetes. According to researchers at the University of Gezira, in Sudan, glucokinin, as well as its rich content of flavonoids and sulfur, have a hypoglycemic effect and stimulate the secretion of pancreatic juice that helps break down fats, proteins and carbohydrates in food. | |
| Main functionality: Fights constipation and helps prevent intestinal parasites, thanks to its rich quercetin content. In addition, the quinine it contains stimulates the liver, gallbladder, pancreas and promotes the functions of the stomach and has a neutralizing effect on acids, thus activating the secretion of gastric juices that promote the health of the intestinal flora. | |
| Secondary functionalities: Increases bone density with a benefit greater than that of calcitonin, which is the drug most commonly used to treat osteoporosis that usually occurs as a consequence of menopause. | |
Nutritional Table:
| Components / Components | Per 100g / Per 100g |
| Calories / Calories | 40 kcal |
| Water / Water | 7.4 g |
| Carbohydrates / Carbohydrates | 9.34 g |
| Proteins / Proteins | 0.94 g |
| Total fat / Total fat | 0.1 g |
| Fiber / Fiber | 3.97 g |
| Ash / Ash | 0.43 g |
| Calcium / Calcium | 17 mg |
| Phosphorus / Phosphorus | 41 mg |
| Iron / Iron | 0.24 mg |
| Thiamine / Thiamine | 0.046 mg |
| Riboflavin / Riboflavin | 0.027 mg |
| Niacin / Niacin | 0.116 mg |
| Ascorbic acid / Ascorbic acid | 8.1 mg |