4665 Onion

"Fundamental Flavors at your Fingertips"

Pungent and flavorful onion is a fundamental ingredient in various cuisines worldwide, belonging to the Allium family.

Also known as: shallots, scallions, spring onions

Botanical name: Allium spp.

Onion illustration

Quick Facts

PLU Code

4665 (4-digit conventional)

Category & Size

VegetablesOnionsSmall

Origin

Middle East, Asia, or Mediterranean

Storage Temperature

0-2°C (32-36°F) with ventilation to remove ethylene gas

Shelf Life

Up to 30 days

Status

Approved

About Onion

Onion varieties may differ in color, size, and flavor; store them dry and at cool temperatures, between 32-45°F, for up to 6 months.

Nutrition Information

Onions are very low in calories and have no fat. One medium sized onion of about 100 grams provides 44 kilocalories, 0.42 grams of fat, 9.34 grams of carbohydrates, 1.1 grams of dietary fiber, 11.8 grams of sugar, and 1.31 grams of protein. It also contains small amounts of vitamins, including 0.2 milligrams of vitamin B6 and 0.19 milligrams of folate. Mineral content includes 0.19 milligrams of manganese, 0.29 milligrams of copper, 0.35 milligrams of phosphorus, 0.29 milligrams of potassium and 0.28 milligrams of iron.

Storage & Handling

Cool and dry storage to maintain onions in their best condition

Optimal Storage Conditions:
Temperature: 0-2°C (32-36°F) with ventilation to remove ethylene gas
Humidity: 60-75%
Packaging: Breathable or ventilated packaging such as jute bags, onion bags, or mesh bags
Shelf Life: Up to 30 days
Storage Notes: Long term storage can cause sprouting and mold

Search PLU Codes

Tags
4665OnionAllium spp.SmallVegetablesOnionsApproved
Commodity Details
Commodity Key:
onions
Variety:
Yellow/Brown
Created:
December 1999
Last Updated:
December 2023
PLU Code Reference

4-digit codes: Conventionally grown produce

5-digit codes starting with 9: Organic produce

5-digit codes starting with 8: Originally intended for GMO (rarely used)


PLU codes streamline checkout processes, improve inventory management, and provide consistency across different stores. The system was developed by the International Federation for Produce Standards (IFPS).