SWWET YELLOW ONION

They are non-pungent ("non-spicy"), with low sulfur levels and high sugar content; differences that give it its cherished "sweetness". They are produced with subsoil water through state-of-the-art technology under Global GAP quality standards, resulting in homogeneous onions with high production volumes. They are sources of vitamins C and B6, iron, folate, quercetin and polyphenols so their benefits are recognized and position it as a vegetable with antiallergic, antihistamine, anti-inflammatory and antioxidant properties.