Onions are an excellent source of Vitamin C and are a flavourful base to many recipes. BCfresh grows local shallots and imports onions from Canada and the Pacific Northwest year-round to suit almost any need.
Shallots
Shallots, onions, and garlic are all classified under the genus, Allium. Shaped like garlic cloves, but larger, these flavour enhancers taste somewhere between garlic and onion.
Select:
Coppery, red skin
Firm and heavy
Avoid shallots with soft spots or ones that are sprouting
Local BCfresh shallots are available August through March.
Shallots are high in vitamin A and C, iron, and calcium. Shallots contain more antioxidants than onions.
Nutrition Information
Per 80 g serving size of carrots
Energy 36 cal
Protein 0.7 g
Fat 0.2 g
Energy 36 cal
Protein 0.7 g
Fat 0.2 g
Carbohydrates 23 g
Dietary Fibre 2.7 g
Sodium 5 mg
Potassium 729 mg
Dietary Fibre 2.7 g
Sodium 5 mg
Potassium 729 mg
Source: Fresh Fruit & Vegetable nutrition Encyclopedia Fresh for Flavor Foundation 1991.
Cooked in sauces
Raw in vinaigrettes and mayonnaise
Sauté, stir-fry, roast whole
Marinated garnish for fresh oysters
Raw, sauté, stir-fry, roast, grill.
Yellow Onions
Yellow onions are a good all-purpose onion. They are sweet and juicy with a meaty flesh.
Select:
Round or oval in shape
Bright colour
Firm texture
Larger onions, as they are easier for slicing, although size does not determine the quality
Imported Bestfresh onions are available year round.
Yellow onions are often overlooked for their antioxidants, medicinal properties, and nutrient value. High in vitamin B6 and folate – both important for brain function. Also high in vitamin C, calcium, iron, magnesium, phosphorous, and potassium.
Nutrition Information
Per 80 g serving size of carrots
Energy 36 cal
Protein 0.7 g
Fat 0.2 g
Energy 36 cal
Protein 0.7 g
Fat 0.2 g
Carbohydrates 23 g
Dietary Fibre 2.7 g
Sodium 5 mg
Potassium 729 mg
Dietary Fibre 2.7 g
Sodium 5 mg
Potassium 729 mg
Source: Fresh Fruit & Vegetable nutrition Encyclopedia Fresh for Flavor Foundation 1991.
French Onion Soup
Raw in salads
Stir-fries, soups, onion rings
A side dish, either braised, baked, scalloped, grilled, stuffed, or sautéed
Red Onions
Red onions are noted for their red/purple skin and white flesh tinged with red. They have a mild, sweet flavour.
Select:
Full, heavy onions
Dry, papery skins
Bright colour
Imported Bestfresh onions are available year round.
Red onions add vitamin C and fiber to any dish.
Nutrition Information
Per 80 g serving size of carrots
Energy 36 cal
Protein 0.7 g
Fat 0.2 g
Energy 36 cal
Protein 0.7 g
Fat 0.2 g
Carbohydrates 23 g
Dietary Fibre 2.7 g
Sodium 5 mg
Potassium 729 mg
Dietary Fibre 2.7 g
Sodium 5 mg
Potassium 729 mg
Source: Fresh Fruit & Vegetable nutrition Encyclopedia Fresh for Flavor Foundation 1991.
Sliced raw in salads, burgers, sandwiches
Baked, scalloped, grilled, stuffed, sautéed, marinades
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