|Serving Size 0.5 cup chopped onions (0g)
Servings Per Container 1
|Amount Per Serving|
|Calories 30||Calories from Fat 0|
|% Daily Value *|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 1g||4%|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|
- Food Type(s)
Eaten raw in salads and on sandwiches, barbecued on shish kebabs, added to stews and soups, and in meat dishes and casseroles.
Good quality yellow onions will be firm, free of blemishes or mold spots and have even-colored, paper-dry skin. Some people feel that sweeter onions will be flat-shaped from stem to root end, not round.
Avoid onions that are soft, wet-skinned, bruised, have dark blemishes or spots of mold.
Store whole onions in a dry, dark, well ventilated place; not in the refrigerator, for 2 to 4 weeks. Avoid storing onions near potatoes; onions will absorb the potato’s moisture and spoil from exposure to the potato's gas. Also avoid storing onions where they will be exposed to moisture. Once cut, onions should be sealed tightly in plastic bag and stored in the refrigerator.