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Onion Powder - Organic



About Product

  • The word onion comes from the Latin word unio, which means oneness, or union reflecting the onion’s many layers creating a single bulb.
  • Onions are one of the best sources of a type of flavonoid called quercetin.
  • Our raw organic onion powder is just one more easy way to incorporate this wonderful food and its nourishing benefits into your daily life... More info

It is well known that all "super foods" naturally contain higher levels of specific nutrients and compounds known for nourishing the body. The onion is no exception.

The onion, Allium cepa, is, on the surface, a humble brown, white or red, paper-thin skinned bulb: despite its plain looks, it has an intense flavor. Onions are part of the allium family of vegetables and herbs, which also includes chives, garlic, scallions, and leeks. Their use as a food goes back 5000 years.

Onions are native to Asia and the Middle East and were highly regarded by the Egyptians. Onions and radishes were fed to the men building the pyramids to keep them strong. As early as the 6th century, onions were used as a medicine in India.They were also popular with the ancient Greeks and Romans. The Greek athletes would consume pounds of onion before a competition. The Romans believed it supported health vision, sleep patterns, oral hygiene, and dysentery.

While raw onions provide you with many of the more common nutrients, they are a major source of polyphenols and flavonoids in particular, which are a very important subdivision of polyphenols. Onions are one of the best sources of a type of flavonoid called quercetin.Quercetin is a powerful antioxidant that may support a healthy inflammation response. Onions contain more polyphenols than garlic or leeks. Other foods like apples and tea are quality sources of quercetin but onions show to have a much higher absorption uptake into the body. This makes onions one of the more superior foods containing this compound. The flavonoids in onions like quercetin are not degraded by low heat cooking and when boiling like a soup this compound will simply transfer into the liquid. Eating raw onions is the most nourishing way, yet, raw or cooked, you should get a fairly healthy amount of the nourishing compounds found in this powerful little bulb.

The sulfur compounds in onions have been shown to support a variety of areas in cardiovascular health from supporting healthy lipid levels, and blood pressure levels to nourishing your blood vessels. Inulin, a water-soluble dietary fiber and prebiotic found in onions may support intestinal health and its ability to heal ulcerations.

Our raw organic onion powder is just one more easy way to incorporate this wonderful food and its nourishing benefits into your daily life.

Some possible health benefits and traditional uses of Raw Organic Onion Powder may include:

  • May support a healthy inflammation response
  • May support a healthy histamine response
  • May support gut health
  • May support healthy lipid levels
  • May support healthy circulation
  • May support healthy blood pressure levels
  • May support skin health
  • May support blood vessel health

Constituents of Dried Onion include:

  • Vitamins: Vitamin C, A, E, folate, B6, Thiamin, Riboflavin, Niacin, Vitamin E, Vitamin K
  • Minerals: Potassium, Calcium, Iron, Magnesium, Phosphorus, Sodium, Zinc
  • Fiber
  • Other plant compounds: Anthocyanins, Quercetin, Allicin sulfur-compounds (sulfides and polysulfides), Thiosulfinates

Suggested use: Mix 1 tablespoon in your favorite foods to enhance the flavor and nourishing qualities.

Miscellaneous Facts about raw, Organic Onion Powder

Certifications: Certified USDA Organic.

Ingredients: Raw Onion.

Parts Used: Whole, Onion (No peel).

Botanical Name: Allium cepa.

Other Names: Scallion, green onion, bulb onion, garden onion, tree onion, common onion.

Origin: Grown and dried in India. Packaged with care in Florida, USA.

How to Maintain Optimum Freshness

  • Our raw, organic Onion Powder is packaged in airtight stand-up, resealable foil pouches for optimum freshness.

  • Once opened, just push the air out of the pouch before resealing it in order to preserve maximum potency.

  • Keep your Onion powder in a cool, dark, dry place.

This product is 100% natural and minimally processed:

Taste, smell, texture, and color may vary from batch to batch. Go here to learn why our products may naturally vary.

The Important Protections we take to Bring you Safe & Nutritious Superfoods:

Please go here to discover the important steps we take to deliver fresh, quality nutrition.

Bulk Quantities?

Need to order a large quantity of our products? We’d be happy to help! Please contact our Bulk department to discuss the details.

Sources & References

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2. Azuma K, Minami Y, Ippoushi K et al. Lowering effects of onion intake on oxidative stress biomarkers in streptozotocin-induced diabetic rats. J Clin Biochem Nutr. 2007 Mar;40(2):131-40. 2007.

3. Borjihan B, Ogita A, Fujita KI et al. The Cyclic Organosulfur Compound Zwiebelane A from Onion (Allium cepa) Functions as an Enhancer of Polymyxin B in Fungal Vacuole Disruption. Planta Med. 2010 May 19. [Epub ahead of print]. 2010.

4. Brat P, George S, Bellamy A, et al. Daily Polyphenol Intake in France from Fruit and Vegetables. J. Nutr. 136:2368-2373, September 2006. 2006.

5. Chun OK, Chung SJ, and Song WO. Estimated dietary flavonoid intake and major food sources of U.S. adults. J Nutr. 2007 May;137(5):1244-52. 2007.

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7. Eady CC, Kamoi T, Kato M et al. Silencing onion lachrymatory factor synthase causes a significant change in the sulfur secondary metabolite profile. Plant Physiol. 2008 Aug;147(4):2096-106. 2008.

8. El-Aasr M, Fujiwara Y, Takeya M et al. Onionin A from Allium cepa inhibits macrophage activation. J Nat Prod. 2010 Jul 23;73(7):1306-8. 2010.

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10. Galeone C, Pelucchi C, Levi F, Negri E, Franceschi S, Talamini R, Giacosa A, La Vecchia C. Onion and garlic use and human cancer. Am J Clin Nutr. 2006 Nov;84(5):1027-32. 2006. PMID:17093154.

11. Galeone C, Pelucchi C, Talamini R et al. Onion and garlic intake and the odds of benign prostatic hyperplasia. Urology. 2007 Oct;70(4):672-6. 2007.

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16. Kim JH. Anti-bacterial action of onion (Allium cepa L.) extracts against oral pathogenic bacteria. J Nihon Univ Sch Dent. 1997 Sep;39(3):136-41. 1997.

17. Kook S, Kim GH and Choi K. The antidiabetic effect of onion and garlic in experimental diabetic rats: meta-analysis. J Med Food. 2009 Jun;12(3):552-60. 2009.

18. Matheson EM, Mainous AG 3rd and Carnemolla MA. The association between onion consumption and bone density in perimenopausal and postmenopausal non-Hispanic white women 50 years and older. Menopause. 2009 Jul-Aug;16(4):756-9. 2009.

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20. Moon JH, Nakata R, Oshima S, et al. Accumulation of quercetin conjugates in blood plasma after the short-term ingestion of onion by women. Am J Physiol Regul Integr Comp Physiol. 2000 Aug;279(2):R461-7. 2000.

21. Nemeth K and Piskula MK. Food content, processing, absorption and metabolism of onion flavonoids. Crit Rev Food Sci Nutr. 2007;47(4):397-409. 2007.

22. Nimni ME, Han B and Cordoba F. Are we getting enough sulfur in our diet?. Nutr Metab (Lond). 2007 Nov 6;4:24-36. 2007.

23. Phillips KM, Rasor AS, Ruggio DM, et al. Folate content of different edible portions of vegetables and fruits. Nutrition & Food Science 2008, 38(2):175-181. 2008.

24. Ramos FA, Takaishi Y, Shirotori M et al. Antibacterial and antioxidant activities of quercetin oxidation products from yellow onion (Allium cepa) skin. J Agric Food Chem. 2006 May 17;54(10):3551-7. 2006.

25. Slimestad R, Fossen T and Vågen IM. Onions: a source of unique dietary flavonoids. J Agric Food Chem. 2007 Dec 12;55(25):10067-80. 2007.

26. Somerset SM and Johannot L. Dietary flavonoid sources in Australian adults. Nutr Cancer. 2008;60(4):442-9. 2008.

27. Wagner H, Dorsch W, Bayer T, et al. Antiasthmatic effects of onions: inhibition of 5-lipoxygenase and cyclooxygenase in vitro by thiosulfinates and "Cepaenes". Prostaglandins Leukot Essent Fatty Acids. 1990 Jan;39(1):59-62.

1990. 28. Wang L, Lee IM, Zhang SM, et al. Dietary intake of selected flavonols, flavones, and flavonoid-rich foods and risk of cancer in middle-aged and older women. Am J Clin Nutr. 2009 Mar;89(3):905-12. 2009.

29. Wetli HA, Brenneisen R, Tschudi I, Langos M, Bigler P, Sprang T, Schurch S, Muhlbauer RC. A gamma-Glutamyl Peptide Isolated from Onion (Allium cepa L.) by Bioassay-Guided Fractionation Inhibits Resorption Activity of Osteoclasts. J Agric Food Chem. 2005 May 4;53(9):3408-3414. 2005. PMID:15853380.

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41. Eric Block, "Garlic and Other Alliums: The Lore and the Science" (Cambridge: Royal Society of Chemistry, 2010)

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50. Brickell, Christopher (ed) (1992). The Royal Horticultural Society Encyclopedia of Gardening. Dorling Kindersley. p. 345. ISBN 978-0-86318-979-1.

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53. Abdel-Maksouda, Gomaa; El-Aminb, Abdel-Rahman (2011). "A review on the materials used during the mummification process in ancient Egypt" (PDF). Mediterranean Archaeology and Archaeometry 11 (2): 129–150.

54. http://ndb.nal.usda.gov/ndb/foods/show/276

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