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Most onion cultivars are about 89% water, 4% sugar, 1% protein, 2% fibre, and 0.1% fat. Onions are known in history for their therapeutic properties in medicine, are low in fats, and have a low energy value. They contribute their flavor to savory dishes without raising caloric content appreciably. Onions are commonly chopped and used as an ingredient in various hearty warm dishes, and may also be used as a main ingredient in their own right, for example in French onion soup or onion chutney. They are very versatile and can be baked, boiled, braised, grilled, fried, roasted, sautéed, or eaten raw in salads.

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ISO EN ISO 22000:2005 certified
ISO EN ISO 22000:2005 certified
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