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Sweet Onions
Selection Information
Usage: Raw in salads, barbecued on shish kebabs, in stews and soups,
on sandwiches and in meat dishes.
Selection: Sweet onion varieties include Walla Walla Sweet, Texas
SpringSweet and Texas 1015 SuperSweet. Good-quality sweet onions will be
firm, free of blemishes or mold spots and have even-colored, light-yellow
skin.
Avoid: Avoid product that is soft, wet-skinned, bruised, has dark
blemishes or spots of mold.
Seasonal Information
Walla Walla Sweet Onions are available late June through mid August.
Texas SpringSweet Onions are available mid-March through June.
Texas 1015 SuperSweet Onions are available mid-April through June.
Sweet Onion Nutritional Information
Serving Size: 1 cup, chopped (160g)
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Amount Per Serving
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Calories 64
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Calories from Fat
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% Daily Value*
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Total Fat 1g
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1%
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Cholesterol 0mg
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0%
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Sodium 6mg
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0%
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Total Carbohydrate 15g
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5%
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Dietary Fiber 3g
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11%
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Sugars 7g
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Protein 2g
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Vitamin A 0%
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Vitamin C 20%
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Calcium 4%
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Iron 2%
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*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
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Sweet Onions are very low in Saturated Fat, Cholesterol and Sodium. They're also a good source of
Dietary Fiber, Vitamin B6, Folate, Potassium and Manganese, and an excellent source of Vitamin C.
Tips & Trivia
- Many people mistakenly believe that Walla Walla onions are white.
While they are white when immature, this confusion comes from misleading
labeling. True "Walla Walla Sweets" are a yellow sweet onion grown
in Walla Walla Washington. Sweet, white onions are available from Walla
Walla, but the name is only a description of where they were grown.
- The origin of the Walla Walla onion has been traced back to an Italian-type
onion common on the island of Corsica. The first Walla Walla onions were
grown by Peter Pieri in the late 1800's.
- Sweet onions are thin-skinned, juicy and are therefore very fragile
and do not keep as long as regular onions. To increase their storage life,
put the onions in a pair of pantyhose, tie a knot between each onion and
hang in a cool dark place. When you need an onion, cut it free.
- Onions and garlic have been cultivated for 6,000 years and have a
strong reputation of curing or preventing many diseases.
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