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Onions are one of the most common spices and vegetables used all over the world. They vary in shape, size, colour and flavour, making almost no soup, sauce or gravy impossible to make without onions. Onions come into season in autumn and winter, but its large variety and the diverse climates in Australia means that they are always available.

Health Benefits

Consuming onions decreases the risk of diabetes, heart disease and overall mortality. They are also excellent sources of vitamin C and flavonoids, which are phytonutrients that can reduce the risk of cardiovascular disease and stroke. 100g of onions contains the following:

  • Vitamin C – 12% of DV
  • Calcium – 2% of DV
  • Iron – 1% of DV
  • Vitamin B-6 – 5% of DV
  • Magnesium – 2% of DV
  • Potassium – 4% of DV

Selecting tips

  • Choose onions that are firm, dry and have shiny, tissue-thin skins.
  • Dry bulb onions should be firm and have little to no scent.
  • Avoid onions with cuts, bruises or blemishes.

Storage tips

  • Onions can be stored for several weeks in a cool, dry place.
  • Do not store in plastic bags, place in a lidless container.
  • Do not refrigerate unless they have been cut.

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