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Botanical Name: Allium cepa
Plant Part Used: Bulb
Processing Method: Drying, Grinding
The onion, hailing from the Amaryllidaceae family, has its roots in Southwestern Asia. This vegetable is known for its complex mix of bioactive components. Notably found in its root are compounds like allicin, quercetin, fisetin, diallyl disulfide, diallyl trisulphide, flavonoids, fructooligosaccharides, thiosulfinates, and dietary fiber. The presence of fructooligosaccharides indicates that onions might have prebiotic properties. Onions also contain vitamins such as vitamin B6, folate, biotin, and vitamin C, along with minerals like potassium, calcium, and iron. Additionally, onions are recognized for their content of antioxidants.
Main Producing Countries |
China, India and United States
|
Product Use |
Onion is a widely cultivated vegetable that is a must-have ingredient in various cuisines all over the world. It is a member of the Allium family, which also includes garlic, shallots, and chives. Onions can be found in different shapes, sizes, and colors, with the most common varieties being white, yellow, and red onions.
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 0.83g | 0.00% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 73mg | 3.04% | |
| Total Carbohydrate 79.75g | 26.33% | |
| Dietary Fiber 31.2g | 111.38% | |
| Total Sugars 22.5g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 8.83g | 16.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 75.1mg | 5.77% | |
| Iron 1.99mg | 5.56% | |
| Potassium 225mg | 4.79% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
The biological source of Onion is Allium cepa.
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | White to creamy light tan | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Mesh size | 50% Passes through 100 mesh | USP<786> |
| Mesh size | 90% Passes through 80 mesh | USP<786> |
| Mesh size | 100% Passes through 60 mesh | USP<786> |
| Bulk Density | 0.3-0.6g/ml | USP<616> |
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 0.5 ppm | USP<232> |
| Arsenic | NMT 1 ppm | USP<232> |
| Mercury | NMT 0.5 ppm | USP<232> |
| Cadmium | NMT 0.5 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate Count | NMT 100,000 cfu/g | USP<61> |
| Yeast & Mold | NMT 1000 cfu/g | USP<61> |
| E. Coli | Absent | USP<62> |
| Salmonella | Absent | USP<62> |
Synonyms
Biological Source
Allium cepa
Parts Used
Bulb
Major components Other constituentsDetail not available
Health categoriesDescription
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