Fresh Yellow,Red and White Onions

Fresh onion specifications include physical characteristics like being a firm, compact, round bulb with a golden-brown, red, or white papery skin and firm, crisp, white, semi-translucent flesh. Key quality attributes are being free from decay, sprouts, and excessive dirt. Size specifications vary by region and type but generally require uniformity within a package, with minimum and maximum diameters defined. Nutritionally, they are low in calories, high in water, and contain fiber, vitamin C, and various phytochemicals. 

Physical Characteristics

• Shape: Well-formed, round, or oval bulbs. 
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Quality and Condition

• Absence of Defects: Free from soft or watery scales, decay, excessive moisture, dirt, and foreign matter. 
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Size and Grading

• Diameter: Typically defined by minimum and maximum diameters, with some standards specifying ranges for different size categories (e.g., 40/60 mm, 60/80 mm). 
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Nutritional Profile (for a 100-gram serving) 

• Calories: Approximately 40 kcal. 

Skin: Intact, papery outer skin with golden-brown, red, or white coloring, depending on the variety. 

Flesh: Firm, crisp, white, and semi-translucent. 

Firmness: Bulbs must be firm and compact, not soft or spongy. 

Intactness: Free from externally visible shoots, abnormal vegetative development, or root tufts (unless harvested early). 

Taste and Flavor: Must have the characteristic pungent taste and flavor of onions, with no off-tastes or odors. 

Uniformity: Onions within a single package should be fairly well-graded and uniform in size. 

Water: 89%. 

Carbohydrates: About 9.3 grams. 

Fiber: Around 1.7 grams. 

Vitamins & Minerals: Good source of Vitamin C and contains potassium. 

Other Components: Very low in fat and sugar.