Yellow onion began to be grown for thousands of years in different geographical areas. Today, one of the regions where more cultivated and exploited the yellow onion is in Castilla La Mancha, in Spain.

They have a globose shape with color that gives them a name, and its flavor has a touch of spice and acid. They are much used in stews, cooking it to enhance and give flavor to many dishes from around the world.

Like other types of onions, despite its low energy intake is a food rich in vitamins, minerals and other nutrients. Yellow onions are especially rich in vitamin B6 and flavonoids, components which contribute to reduce the risk of heart disease.

Varieties of yellow or brown onions feature offer a time of conservation greater than the rest, and that they respect conservation in cool and dry places.

CHEMICAL COMPOSITION

92% Water
Carbohydrates 5% (1, 3% fiber)
1, 4% Protein
0, 2% Lipids
Potassium 140 mg / 100 g
Sodium 8 mg / 100 g
Match 42 mg / 100 g
Iron 1 mg / 100 g
Vitamin C 19 mg / 100 g