Onions have been cultivated for thousands of years and originated in Central Asia. They were grown not only for cooking but for their antiseptic qualities as well. In Egypt, onions were used in mummification.
Onions are an extremely versatile vegetable and can be eaten raw, grilled, sautéed, pickled, boiled, baked or fried. They are grown commercially in more than 20 states. The three top producing states are California, Oregon and Washington. They are grouped according to varieties and the two main types are: American (strong flavored) and European (mild or sweet flavored). Each type has three distinct colors: yellow, white and red. Generally, the American onion produces smaller size, denser texture, stronger flavor and better keeping quality than the European varieties which are higher in moisture content.
Approximately 87% of all the onions grown in the U.S. are yellow onion. These onions are full-flavored and are a reliable standard for cooking almost anything. When cooked, the yellow onion has a nutty, mellow and sweet flavor.
Red Onions make up about 8% of all onions produced in the U.S. They have become very popular in the foodservice industry due to their wonderful color. They are a good choice for many fresh uses including sandwiches and salads, as well as for grilling, charbroiling or roasting.
White onions make up about 5% of all U.S. grown onions. They are often used in prepared salads and white sauces, and are the traditional onion used in classic Mexican cuisine.
Onions are high in Vitamin C as well as a good source of dietary fiber, and folic acid. They also contain calcium and iron. Onions are low in sodium and contain no fat.
|Central & No Ca|
SW Desert includes Yuma Arizona and Coachella & Imperial Valleys in California