The onion provides layers of flavor, color and texture to a wide variety of dishes and cuisines. Onions are free of fat and cholesterol, are high in vitamin C and are a good source of dietary fiber.

Did You Know?

• The root end of the onion has the highest concentration of sulfuric compounds, which are responsible for making your eyes tear up when cutting an onion.
• The smaller the onion is, the stronger its flavor will be.
• Onions are the third most consumed fresh vegetable in the United States. The U.S. per-capita consumption of onions is about 20 pounds per year.
• Onions are often grouped according to their taste (mild, sweet or strongly flavored), color (white, yellow or red) and use (storage or freshly eaten).
• Onions are available year-round.

Shopping, Preparing and Storing

• Select onions that are firm and well-shaped with a small neck and dry skin. Avoid spongy or sprouting onions with uneven or patchy coloring.
• To reduce tearing when cutting onions, first chill the onions for 30 minutes. Then cut off the top and peel the outer layers, leaving the root end intact.
• Cut onions should be placed in plastic ware and stored in the refrigerator.
• Whole onions can be stored in a cool, dry, dark place for use within four weeks.

Cooking Tips

• Onions can be used raw in many ways, but are often sautéed, caramelized, grilled or roasted and incorporated into recipes.
• High heat makes onions bitter. When sautéing onions, always use low or medium heat.

Onion Nutrition

Serving size: 1 small onion

Calories: 28; Total Fat: 0 g; Saturated Fat: 0 g; Total Carbohydrates: 7 g; Protein: 1 g; Sodium: 3 mg

• China produces over 20 million tons of onions!

• Around 9.2 million acres of onions are harvested annually around the world.

• Libya has the highest consumption of onions in the world with around 30kg per person consumed annually.

• In the middle ages onions were not just used as food, but as medicine to relieve headaches, snake bites and to cure hair loss.

• Pilgrims took onions to America on the Mayflower only to discover that the Native Americans already used them extensively for food, clothing dyes and even as toys.

• Onion skins have been used in some dyes for things like wool.

• You cry when onions are cut because some compounds are released that irritate the lachrymal glands in the eyes which causes tears to be released.

Black mold on onion is caused by Aspergillus niger, a common fungus in soil. To discourage mold growth, store onions in the refrigerator up to two months. Rinse off small amounts of the black mold on the outer scales of the onion under cool, running tap water or cut off the affected layers. The unaffected part can be used. Persons known to be allergic to Aspergillus niger should not use onions with black mold.

Unstable chemicals.

Onions produce the chemical irritant known as syn-Propanethial-S-oxide. It stimulates the eyes’ lachrymal glands so they release tears. Scientists used to blame the enzyme allinase for the instability of substances in a cut onion. Recent studies from Japan, however, proved that lachrymatory-factor synthase, (a previously undiscovered enzyme) is the culprit (Imai et al, 2002).

The process goes as follows:

1. Lachrymatory-factor synthase is released into the air when we cut an onion.
2. The synthase enzyme converts the amino acids sulfoxides of the onion into sulfenic acid.
3. The unstable sulfenic acid rearranges itself into syn-Propanethial-S-oxide.
4. Syn-Propanethial-S-oxide gets into the air and comes in contact with our eyes. The lachrymal glands become irritated and produces the tears!

As you enjoy fresh produce, follow these safe handling tips to help protect yourself and your family.

Fruits and vegetables are an important part of a healthy diet. Your local markets carry a wide variety of nutritious fresh fruits and vegetables. However, harmful bacteria that may be in the soil or water where produce grows can come in contact with fruits and vegetables and contaminate them. Fresh produce may also become contaminated after it is harvested, such as during storage or preparation.

Eating contaminated produce can lead to foodborne illness, often called “food poisoning.” So as you enjoy fresh produce, follow these safe handling tips to help protect you and your family.

Buy Right

You can help keep produce safe by making wise buying decisions.

• Choose produce that is not bruised or damaged.
• When buying pre-cut, bagged or packaged produce — such as half of a watermelon or bagged salad greens — choose only those items that are refrigerated or surrounded by ice.
• Bag fresh fruits and vegetables separately from raw meat, poultry, and seafood when packing them to take home from the market

Store Properly

Proper storage of fresh produce can affect both quality and safety.

• Store perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) in a clean refrigerator at a temperature of 40° F or below. Use a refrigerator thermometer to check! If you’re not sure whether an item should be refrigerated to keep its quality, ask your grocer.
• Refrigerate all produce that is purchased pre-cut or packaged .

Separate for Safety

Keep fruits and vegetables that will be eaten raw separate from raw meat, poultry, and seafood — and from kitchen utensils used for those products.

• Wash cutting boards, dishes, utensils, and countertops with soap and hot water between preparing raw meat, poultry, and seafood and preparing produce that will not be cooked.
• If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
• If you use plastic or other non-porous cutting boards, run them through the dishwasher after use

Prepare Safely

When preparing any fresh produce, begin with clean hands. Wash your hands for at least 20 seconds with soap and warm water before and after preparation.

• Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing and/or eating. Throw away any produce that looks rotten.
• Wash all produce thoroughly under running water before preparing and/or eating, including produce grown at home or bought from a grocery store or farmers’ market. Washing fruits and vegetables with soap, detergent, or commercial produce wash is not recommended. Produce is porous. Soap and household detergents can be absorbed by fruits and vegetables, despite thorough rinsing, and can make you sick. Also, the safety of the residues of commercial produce washes is not known and their effectiveness has not been tested.
• Even if you do not plan to eat the skin, it is still important to wash produce first so dirt and bacteria are not transferred from the surface when peeling or cutting produce.
• Scrub firm produce, such as melons and cucumbers, with a clean produce brush.
• After washing, dry produce with a clean cloth towel or paper towel to further reduce bacteria that may be present on the surface

What About Pre-Washed Produce?

Many pre-cut, bagged, or packaged produce items are pre-washed and ready-to-eat. If so, it will be stated on the packaging, and you can use the produce without further washing.

If you choose to wash produce marked as “pre-washed” or “ready-to-eat,” be sure that it does not come in contact with unclean surfaces or utensils. This will help to avoid cross contamination.

About Foodborne Illness

Know the Symptoms

Consuming dangerous foodborne bacteria will usually cause illness within 1 to 3 days of eating the contaminated food. However, sickness can also occur within 20 minutes or up to 6 weeks later. Although most people will recover from a foodborne illness within a short period of time, some can develop chronic, severe, or even life-threatening health problems.

Foodborne illness can sometimes be confused with other illnesses that have similar symptoms. The symptoms of foodborne illness can include:

• Vomiting, diarrhea, and abdominal pain
• Flu-like symptoms, such as fever, headache, and body ache

Take Action

If you think that you or a family member has a foodborne illness, contact your healthcare provider immediately.