Product Information -  NZ Onion

If tears come to your eyes whenever you slice an onion, you'll be glad to know that your tears are not shed in vain. The very compounds that give onions their pungency, taste and smell have been identified as  substances that may fight cancer.  Scientists believe that onions and other members of the allium family, such as garlic, leeks, chives and shallots,may be a significant dietary factor by protecting us from certain forms of cancer.

Yellow onions are generally the cheapest, and have the strongest flavor. They're pretty overpowering raw, but cooking mellows their flavor nicely, and their inexpensive price makes them a fab choice for most of your cooking needs.   White onions are a little bit sweeter and less pungent than yellow, as are red onions.
Red onions, in particular, are great either raw (on salads or sandwiches or grilled. )

Nutritional Facts

• Onions are an excellent antioxidant, and they contain anti-allergy, antiviral and antihistamine properties.
• Onions are a rich source of quercetin, a potent antioxidant.
• Sulfur compounds in onions help to detoxify the body.
• Onions aid in cellular repair.
• To obtain the maximum nutritional benefits, onions should be eaten raw or lightly steamed.
• Onions contain as many as 150 phytochemicals. The flavonoid quercetin, an antioxidant (phytochemical)
  found in onions, helps eliminate free radicals in the body, inhibits low-density lipoprotein oxidation,
  protects and regenerates vitamin E, and helps to circumvent the harmful effects of heavy metal ions.
  Onions may also have a beneficial effect on cholesterol levels.

Growing Region

New Zealand's top onion growing area is Pukekohe, south of Auckland

Customer Tips - How to select and store

Selection

Choose onions with firm flesh and dry papery outer skin.
Avoid those with green shoots or soft spots.

Storage

Store in a cool, dark, well ventilated place.
Don't put them in plastic bags, if purchased in plastic, remove from plastic as soon as possible.
Don't refrigerate or store with any food which may absorb their flavour.

Cooking Methods

There is hardly a savoury dish that doesn’t include onions or one of its relatives - white and red onions, garlic, chives, shallots, spring onions and leeks. Members of the onion family vary enormously in shape, size, colour, texture and intensity of flavour.

Before using onions for any purpose, either for cooking or for salads,  peel them and put them in a bowl of cold water (in which a piece of soda the size of a hazel-nut has been dissolved), for about ten minutes.
Then take them out and wash in fresh water. The soda will have withdrawn all that makes them objectionable, without impairing their flavour.