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PREMIUM WHITE ONIONS (Allium cape L.) White onions are particularly valued in Nigerian cuisine for their digestibility and subtle flavor profile. They contain high levels of vitamin C, folate, and fiber while being lower in certain compounds that can cause gastrointestinal distress in sensitive individuals. Their lighter color indicates lower anthocyanin content compared to red onions, but they still provide significant quercetin and other antioxidants. Premium White Onions are perfect for fresh salads, salsas, garnishes, and quick-cooking applications where a milder onion flavor is desired. They are also preferred for pickling and in dishes where appearance matters, as they don't discolor other ingredients. Nutritional Components (Per 100g raw white onion) Energy: 36-40 kcal Protein: 1.0-1.2g Fat: 0g Carbohydrates: 8-9g Dietary Fiber: 1.0-1.5g Sugars: 4-5g Vitamin C: 7-10mg Folate (B9): 19-25µg Potassium: 120-146mg Phosphorus: 20-30mg Zinc: 0.2-0.3mg Quercetin: Present (Antioxidant) Anthocyanins: Minimal (Lower than red varieties) Sulfur Compounds: Present Key Benefits: Higher digestibility compared to red onions—ideal for people with IBS or sensitive stomachs. Good source of vitamin C for immune support. Contains folate for cell growth and metabolism. Provides quercetin and other antioxidants for heart health and inflammation reduction. Low in calories and fat-free. Natural antibacterial properties support immune function. Storage Instructions Store in a cool, dry, well-ventilated place away from direct sunlight Shelf life: 2-3 months when properly stored Temperature: Ideal storage at 0-4°C (refrigerator) for extended freshness; room temperature (15-20°C) acceptable for short-term Humidity: Keep low (65-70% relative humidity) to prevent sprouting and rot Ventilation: Essential—onions need air circulation; never store in sealed plastic bags Separation: Store away from potatoes (onions cause potatoes to sprout) Packaging: Mesh bags, paper bags, or ventilated containers preferred Signs of spoilage: Soft spots, mold, sprouting, or strong acrid smell—remove affected onions immediately to prevent spread Pre-cut onions: Refrigerate in airtight containers; use within 7-10 days Freezing: Chop and freeze for up to 8 months (texture changes but flavor remains)

White Onions

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(NGN)2,799.99
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SKU:
0622
Weight:
1,000.00 Grams
Shipping:
Calculated at Checkout
White Onions:
1 kg
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PREMIUM WHITE ONIONS (Allium cape L.)

White onions are particularly valued in Nigerian cuisine for their digestibility and subtle flavor profile. They contain high levels of vitamin C, folate, and fiber while being lower in certain compounds that can cause gastrointestinal distress in sensitive individuals. Their lighter color indicates lower anthocyanin content compared to red onions, but they still provide significant quercetin and other antioxidants.

Premium White Onions are perfect for fresh salads, salsas, garnishes, and quick-cooking applications where a milder onion flavor is desired. They are also preferred for pickling and in dishes where appearance matters, as they don't discolor other ingredients.

 

Nutritional Components (Per 100g raw white onion)

Energy: 36-40 kcal

 

Protein: 1.0-1.2g

 

Fat: 0g

 

Carbohydrates: 8-9g

 

Dietary Fiber: 1.0-1.5g

 

Sugars: 4-5g

 

Vitamin C: 7-10mg

 

Folate (B9): 19-25µg

 

Potassium: 120-146mg

 

Phosphorus: 20-30mg

 

Zinc: 0.2-0.3mg

 

Quercetin: Present

(Antioxidant)

 

Anthocyanins: Minimal

(Lower than red varieties)

 

Sulfur Compounds: Present

 

Key Benefits: Higher digestibility compared to red onions—ideal for people with IBS or sensitive stomachs. Good source of vitamin C for immune support. Contains folate for cell growth and metabolism. Provides quercetin and other antioxidants for heart health and inflammation reduction. Low in calories and fat-free. Natural antibacterial properties support immune function.

 

Storage Instructions

Store in a cool, dry, well-ventilated place away from direct sunlight

 

Shelf life: 2-3 months when properly stored

 

Temperature: Ideal storage at 0-4°C (refrigerator) for extended freshness; room temperature (15-20°C) acceptable for short-term

 

Humidity: Keep low (65-70% relative humidity) to prevent sprouting and rot

 

Ventilation: Essential—onions need air circulation; never store in sealed plastic bags

 

Separation: Store away from potatoes (onions cause potatoes to sprout)

 

Packaging: Mesh bags, paper bags, or ventilated containers preferred

 

Signs of spoilage: Soft spots, mold, sprouting, or strong acrid smell—remove affected onions immediately to prevent spread

 

Pre-cut onions: Refrigerate in airtight containers; use within 7-10 days

 

Freezing: Chop and freeze for up to 8 months (texture changes but flavor remains)

 

RED ONIONS (Allium cepa L.) Premium Red Onions are distinguished by their deep purple-red skin and layered flesh ranging from magenta to white. They are the most antioxidant-rich onion variety, containing high levels of anthocyanins (the same pigments found in berries and red wine) and quercetin, making them both nutritionally superior and visually striking. Red onions offer a more robust, slightly peppery flavor compared to white onions, with a crisp texture that holds up well in raw applications. In Nigerian cuisine, red onions are preferred for dishes requiring bold flavor and color, such as Ofe Akwu  (banga soup), Efo Riro , and fresh salads. Their high anthocyanin content provides cardio-protective benefits and potential cancer risk reduction properties. Nutritional Components (Per 100g raw red onion) Energy: 40-44 kcal Protein: 1.0-1.3g Fat: 0g Carbohydrates: 9-10g Dietary Fiber: 1.8-2.0g Sugars: 4-5g Vitamin C: 8-12mg Vitamin A: Trace Folate (B9): 19-25µg Potassium: 150-175mg Phosphorus: 25-35mg Quercetin: Higher Anthocyanins: 10-50mg Total Phenols: Higher Antioxidant Capacity: Superior Key Benefits:  Highest antioxidant capacity among onion varieties due to anthocyanins and quercetin. Cardio-protective effects may reduce heart disease risk. Potential cancer risk reduction properties. Anti-inflammatory effects help combat chronic diseases. Higher vitamin C content supports immune function. Greater diversity of flavonoid compounds compared to white and yellow onions. Rich in ferulic acid, chlorogenic acid, and other phenolic acids with health-promoting properties. Storage Instructions Store in a cool, dry, well-ventilated place away from heat and light Shelf life: 2-4 months when properly stored (slightly longer than white onions due to higher antioxidant content) Temperature: 0-4°C (refrigerator) optimal; room temperature (15-20°C) acceptable for 2-3 weeks Light protection:  Keep in dark place—light degrades anthocyanins (red pigments) Humidity: Low humidity (60-65%) preferred to prevent mold while maintaining firmness Ventilation: Essential—never store in sealed plastic; use mesh or paper bags Separation: Store away from potatoes and ethylene-producing fruits Pre-cut storage: Refrigerate in airtight containers; use within 7-10 days (color may bleed) Signs of spoilage: Softening, dark spots, mold, or strong fermenting odor Freezing: Slice and freeze for up to 8 months; suitable for cooked applications only
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Red Onions

(NGN)2,799.99
WHITE BEANS (Nigerian White) Premium Nigerian White Beans offer a milder, more neutral flavor profile compared to their brown counterparts, making them exceptionally versatile for various culinary applications. Our white beans are carefully selected for uniform size, cleaned to remove impurities, and packaged to maintain their pristine appearance and cooking quality. These creamy-white beans are slightly larger than brown beans and cook to a softer, more delicate texture that absorbs flavors beautifully from spices and seasonings. While brown beans are often preferred for their assumed richer nutrients, white beans remain popular for dishes requiring a lighter color and more subtle taste, such as White Moin-Moin , Akara with a golden interior, and refined bean soups. They are also preferred for commercial food production where appearance is important. Scientific analysis shows that white beans share the same fundamental nutritional base as brown beans but with slightly lower levels of certain minerals and antioxidants associated with the colored seed coat. However, they remain an excellent source of protein, fiber, and essential nutrients. Nutritional Components (Per 100g dry beans) Energy: 330-340 kcal Protein: 21-23g Carbohydrates: 56-62g Dietary Fiber: 15-18g Fat: 1.2-1.8g Ash: 2.5-3.5g Calcium: Moderate (lower than brown beans) Iron: Moderate (lower than brown beans) Zinc: Present Potassium: ~1300-1400mg Magnesium: ~170mg Folate: ~280-350µg B Vitamins: Present Key Benefits: Mild flavor accepts seasonings well, softer texture when cooked, excellent protein source for vegetarians and vegans, high fiber content supports digestive health, lower in fat and cholesterol-free, good source of complex carbohydrates for sustained energy, versatile for both sweet and savory applications. Storage Instructions Store in airtight containers in a cool, dry place away from direct sunlight Shelf life: 12-18 months when properly stored Light sensitivity: White beans can yellow when exposed to prolonged light—opaque storage preferred Moisture critical: Keep below 14% moisture to prevent spoilage Pest susceptibility: Equally vulnerable to weevils as brown beans Store at 15-25°C with good ventilation Inspect regularly for insect activity or mold For extended storage, freeze for up to 2 years in moisture-proof packaging Once opened, use within 6-12 months Do not store near strongly colored spices (turmeric, curry) as white beans can absorb stains.
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White Beans

(NGN)2,799.99
WHITE GARRI (Plain Fermented Cassava Granules) Authentic White Garri is made from cassava tubers through a process of peeling, washing, grating, fermentation (3-5 days), dewatering, and dry-roasting without any oil addition. This produces the characteristic creamy-white, free-flowing granular flour with a slightly sour taste and acidic pH. This versatile food can be consumed in multiple ways: as a cold snack soaked in water with groundnuts and sugar (garri soakings ), as a hot meal prepared as eba (dough) eaten with soups, or as a breakfast porridge. Its affordability, long shelf life, and ease of preparation make it a crucial food security item for everyone. Nutritional Components (Per 100g dry white garri) Energy: 380-400 kcal Carbohydrates: 85-90g Dietary Fiber: 3-5g Protein: 1-2g Fat: <1g Moisture: 15.74±0.23% Ash: 1-2g Vitamin A: Minimal Vitamin C: Trace B Vitamins: Trace Potassium: Present Magnesium: Present Residual Cyanide: <10 mg/kg Key Benefits: Extremely low fat content (<1%) ideal for low-fat diets. Good source of carbohydrates for quick energy. Fermentation improves digestibility and reduces anti-nutritional factors. Contains dietary fiber (3-5g) for digestive health. Low to medium glycemic index provides sustained energy. Naturally gluten-free and grain-free. Most affordable staple food option. Long shelf life makes it ideal for food storage and security. Storage Instructions Store in airtight, moisture-proof containers in a cool, dry, dark place Shelf life: 12-24 months when properly stored; up to 14+ months with hygienic handling and preservatives Packaging: Plastic containers or polythene bags are superior to paper or jute bags for maintaining quality Temperature: Room temperature (15-30°C); avoid heat sources Moisture critical: Higher moisture content (15.74%) than yellow garri makes white garri more susceptible to mold—ensure proper drying before storage Humidity: Store in low humidity environment; moisture causes rapid deterioration Light: Store in dark place to prevent quality degradation Pest protection: Protect against molds (Aspergillus, Penicillium, Fusarium, Rhizopus), insects, and mites Signs of spoilage: Musty or moldy odor, visible mold growth, clumping, sour smell beyond normal fermentation, color changes Quality maintenance: Proper drying during frying to reduce moisture is essential for long shelf life. Hygienic handling: Use clean, dry utensils to prevent contamination
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White Garri

(NGN)1,399.99
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