Onion

Description

Onions were eaten back in antiquity, this is evidenced by the found images of this plant belonging to 3200-2700. BC e. It was popular in ancient Greece and Rome, the countries of the Middle East, and his traces were found in sarcophagas and on the bodies of the ancient Egyptian mummies. The bow went to Europe in the X-XI centuries, and in Russia it appeared in 200-300 years. Then he was used as a guard from evil spirits, diseases and failures in battle. Now the onions cultivate in 175 countries of the world, China, India and Egypt are the largest suppliers.The chemical composition of the bow depends on the variety, conditions and terms of storage, as well as the place of growth. The most popular onion contains essential oils, vitamins B1, B2, B6, RR, E, a large amount of vitamin C. It is rich in glycosides, protein, carotine, flavonoids, calcium, chlorine, gray, potassium, sodium, magnesium, phosphorus, iron. In green bows there are proteins, carbohydrates, vitamins a, b9, c, e, potassium, calcium, magnesium, sodium, phosphorus, iron, cobalt, manganese, copper, molybdenum. The composition of the onions-atmium present vitamins C, K, E, B1, B2, RR, iron, manganese, copper, phosphorus, magnesium, calcium, etc.

Specifications

• Type processing

  Fresh

• View of vegetables

  Onion

• View of goods

  onion

• Secondary packaging

• Contains

  Natural ingredients

• The size

  Average

• Primary packaging

• Does not contain

  GMO

• Form release

  Whole

• Standard compliance

  Healthy products

• Weight (kg)

• Number of goods to the second. Packing

• Number of goods at first. Packing

• Unit of shelf life

  9 Months (s)

• Quantum Supplies

  1 kg