Boiler Onion

Scientific Name: Allium cepa

Selection Information

Usage: Boiled and used in casseroles, soups stews or creamed.

Selection: Good-quality boiler onions will be a uniformly medium size and have firm, clear skin with no bruises or blemishes. The coloring includes white, yellow and red varieties.

Avoid: Avoid product that is too big, is blemished or has spots that are soft or moldy.

Seasonal Information

Boiler onions are available year-round.

Boiler Onion Nutritional Information

Serving Size: 85g
Amount Per Serving
Calories 30	Calories from Fat 0
	% Daily Value*
Total Fat 0	0%
Cholesterol 0mg	0%
Sodium
Total Carbohydrate 7g	2%
Dietary Fiber 2g	8%
Sugars 5g
Protein 1g
Vitamin A 0%	Vitamin C 10%
Calcium 0%	Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Boiler Onions are a good source of dietary fiber and vitamin C but many of their calories come from sugar.

Boiler Onion Tips & Trivia

Onions and garlic have been cultivated for 6,000 years and have been credited with everything from making hair grow on bald heads to giving valor to the troops of Alexander the Great.
Onions are the vegetable which gave Chicago its name since the Chippewa Indians found these "she-gau-ga-winshe" growing at the site of the modern day city.
The name onion comes from the Latin, "unio" via the French "oignon" and the English "unyun." The onion plant belongs to the same family as the narcissus.