Onions

(Bermuda, Red, Spanish, Vidalia, Walla Walla, Yellow)

Nutritional Information
Rich in phytochemicals particularly allyl sulfides.

What To Look For
Clean, firm, well-shaped bulbs with no sign of mold. Dry, papery skins.

Easy Storage and Preparation
Can be stored in cool, dry place with ventilation for a month or longer. Or store in the refrigerator for up to 5 days. Peel the papery skin and cut or slice.

Best Uses
Use sweet onions (Bermuda, Red, Vidalia, Walla Walla) raw. Others may taste better cooked. Cook cut onions in a small amount of olive oil. Boil whole, peeled pearl onions in salted water for 6 to 10 minutes.

Recipes
Italian Frittata with Potatoes, Onions and Herbs
Bow Tie Pasta with Peas, Mushrooms and Onions
Couscous Salad with Almonds, Raisins, Orange Zest and Saffroned Onions



Other Vegetables


Asparagus
Beans, Snap
Carrots
Fennel
Garlic

Okra
Onions
Onions, Green
Peas, English
Peas, Sugar Snap

Rhubarb
Shallot
Spinach
Swiss Chard
see also:  Spring Fruit Guide
Summer Vegetable Guide | Summer Fruit Guide
Fall Vegetable Guide | Fall Fruit Guide
Winter Vegetable Guide | Winter Fruit Guide
 
related links:  FDA's Tips for Handling Fresh Produce



NOTE:
An excellent source contains more than 20 percent of the Daily Value for that nutrient. A good source contains between 10 and 19 percent of the Daily Value.

   Source: Copyright 2000 by Ellen Haas.
From the book "Great Adventures in Food" By Ellen Haas.
Used with permission of St. Martin's Press, LLC.

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