Organic
Onion Garlic
"Flavorful foundation of global cuisine"
Onion garlic, a fundamental ingredient in various cuisines around the world, boasts a compelling blend of pungent flavor and aromatic properties. This bulbous vegetable is an essential element in a multitude of dishes.
Also known as
Egyptian garlic, great-headed garlic, solo garlic
Botanical name
Allium
Product Details
PLU Code
94659
5-digit code
Category
Vegetables
Onions › All Sizes
Origin
Central Asia is believed to be the origin of onion garlic.
Temperature
0°C (32°F)
Shelf Life
6-9 months
Status
Approved
About Onion Garlic
Onion garlic is a hardy, perennial plant of the Allium genus, known for its characteristic flavor and health benefits. It's widely cultivated and used as a fundamental ingredient in cooking.
Nutrition Information
Onion and garlic are both members of the Allium genus, I will provide nutrition facts for them as they are commonly consumed together and have similar nutrition profiles.
Per 100 grams of onions, the nutrition facts are:
Energy 36 kcal
Protein 1.1 grams
Fat 0.17 grams
Carbohydrates 8.78 grams
Fiber 1.1 grams
Sugar 4.62 grams
Sodium 1 milligram
Potassium 303 milligrams
Vitamin C 11 milligrams
Folate 19 milligrams
Per 100 grams of garlic, the nutrition facts are:
Energy 149 kcal
Protein 6.64 grams
Fat 0.5 grams
Carbohydrates 32.64 grams
Fiber 0.33 grams
Sugar 0.33 grams
Sodium 17 milligrams
Potassium 114 milligrams
Vitamin C 27 milligrams
Folate 39 milligrams
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 packaging or mesh bags to maintain air circulation
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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