Total Fat (lipid) 9.4 g (26.86%)
Vitamin K (phylloquinone) 18.8 µg (15.67%)
Vitamin B6 (Pyridoxine) 0.18 mg (13.85%)
Carbohydrate 6.84 g (5.26%)
Phosphorus, P 29 mg (4.14%)
Yellow onion (Allium cepa L.) is a dry onion having strong flavor. It is greenish to white, light yellow and white inside with layers of papery skin usually yellow to brown or pale golden in color. When compared to white onion, it has high content of sulfur that provides strong and complex flavor. Various varieties of yellow onion are cultivated following time of the year.
Yellow onions are found throughout the year and grown between spring and fall. In northern Europe, it is commonly cultivated and makes 90% of onions grown in the United States. Store it at cool room temperature in a dark place. Store the cut or peeled onions in a plastic in the fridge but lasts only for few days.
Yellow onions have rich onion taste and used in various food dishes such as soups, braises, stews, shish kebabs and sautéed dishes.
How to store yellow onions
Store the yellow onions in a cool and dark place. Cut onions could be stored in an air tight container and wrapped in a plastic or kept in a fridge.
Culinary uses
Yellow onions are used in soups, stews, sauces and roasts.
It is cooked into casseroles, gratins, braises and added to roasted meats or vegetables.
It pairs well with curries, cream sauces, parsley, pasta dishes, potatoes, Dijon mustard, peas, green beans, tomatoes, turnips, beets, light bodied vinegars, red wine and meats such as turkey, poultry, pork, beef, steak, veal and white fish, cheddar, goat and aged sheep’s cheese.
Side effects
Avoid consuming it raw as it possess strong flavor.
