Organic
Boiling Onions
"Small onions, big flavor"
A smaller, sweeter onion variety with a mild flavor and crunchy texture, typically less than 1 inch in diameter, harvested before they reach full maturity.
Also known as
Silverskin Onions, Pickling Onions
Botanical name
Allium
Product Details
PLU Code
94658
5-digit code
Category
Vegetables
Onions › All Sizes
Origin
Originally from the Mediterranean region
Temperature
0°C (32°F)
Shelf Life
6-9 months
Status
Approved
About Boiling Onions
Boiling onions are often pickled and used as a condiment or side dish, and their small size makes them easy to add to various recipes without overpowering the other flavors.
Nutrition Information
Boiling onions are low in calories and rich in nutrients, here are some key nutrition facts per 100 grams of boiled onions:
They have 44 calories,
9.5 grams of carbohydrates,
of which 2.1 grams are sugars, and
1.7 grams are fiber,
1.1 grams of protein,
no cholesterol,
0.2 grams of fat,
55 milligrams of sodium,
292 milligrams of potassium,
31 milligrams of magnesium,
43 milligrams of phosphorus,
22 milligrams of calcium,
and 0.2 milligrams of iron.
Storage & Handling
Commercial storage guidance for dry bulb onions, default (HB66's main dry-onion recommendation, stated for pungent types). Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.
Temperature
0°C (32°F)
Humidity
65-75%
Packaging
Breathable bags, mesh or net bags, or ventilated boxes
Shelf Life
6-9 months
Storage Notes: High humidity induces rooting and warmth induces sprouting, and together they increase rot, so bulbs must be well dried and cured, kept cold and moderately dry, and protected from condensation. Highest freezing point: -0.8°C. Source: USDA Agriculture Handbook 66 (rev. 2016).
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 436-440.
Applies to: dry bulb onions, default (HB66's main dry-onion recommendation, stated for pungent types).
Not verified by this source: packaging (retained from earlier enrichment).
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PLU Reference
4-digit codes: Conventional produce
93000-94999: Organic form of an assigned 3000-4999 code
83000 series: Future conventional assignments
84000 series: Corresponding future organic assignments
Prefix 8: Has no standalone GMO significance
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