Onions
- Model No: 0703
- Category: Food Products
- Keywords: Red Onions Yellow Onions White Onions Fresh Onions Organic Onions Export-Quality Onions Premium Onions Culinary and Usage Keywords Raw Onions Caramelized Onions Pickled Onions Onion Powder Onion Flakes Dehydrated Onions Sliced Onions Health and Nutritional Keywords Low-Calorie Onions Antioxidant-Rich Onions Vitamin C in Onions Quercetin Benefits Heart-Healthy Onions Digestion-Friendly Onions Sustainability and Farming Keywords Locally Grown Onions Seasonal Onions Sustainable Agriculture Onions Eco-Friendly Onions Solar-Powered Storage Onions Misfit Onions (Imperfect Produce) Export and Trade Keywords Bulk Onions Wholesale Onions HSN Code 0703.10 Onions Phytosanitary Certified Onions Export-Grade Onions Cold-Storage Onions Packaging Keywords Mesh Bag Onions Jute Bag Onions Polypropylene Bag Onions Wooden Crate Onions Vacuum-Sealed Onions Biodegradable Packaging Onions Logistics and Supply Chain Keywords Blockchain-Tracked Onions Traceable Onions Ethical Sourcing Onions Food Safety Certified Onions Freshness-Guaranteed Onions Regional and Market Keywords Indian Onions Export to USA Onions UAE Onions Import European Market Onions Middle East Onions
- Manufacturer Name:
- Packing size: 10kg, 20kg, 25kg, 45kg
- Price: ₹14
Description
Product Name : Red Onions (Allium cepa) HSN Code : 0703.10 (Onions, shallots, garlic, and other alliaceous vegetables) Key Features of Red Onions Appearance : Vibrant reddish-purple skin with white or light-purple flesh. Medium to large-sized bulbs, typically weighing 50–150 grams per bulb , depending on the grade. Globular shape with a slightly flattened base. Flavor Profile : Mildly sweet with a sharp, pungent taste when raw. Ideal for salads, salsas, garnishes, and pickling due to their vibrant color and crisp texture. Nutritional Value : Rich in antioxidants like quercetin and anthocyanins . Low in calories but high in fiber, vitamin C, and essential minerals. Shelf Life : Properly cured and stored red onions can last 3–6 months under optimal conditions. Fresh onions should be consumed within 1–2 weeks if not cured. Grading and Quality Standards Red onions are graded based on size, shape, color, and overall quality: Grade A : Uniform size, vibrant color, no visible defects. Grade B : Slightly irregular shape or minor blemishes but still marketable. Grade C : Imperfect or misshapen onions suitable for processing or value-added products. Export-quality red onions must meet international standards for cleanliness, moisture content, and pest-free certification.