Table 1

Description of onion extracts (0 min, 1 min, 3 min, 6 min, 10 min, 15 min steamed)
Time (min) Fresh wt (g) Temp (°C) Texture
0 min (raw) 30.56 ± 3.89 17.22 ± 2.47 0.0
1 min 31.76 ± 4.66 43.755 ± 9.17 0.5
3 min 30.79 ± 3.96 66.03 ± 5.52 1.5
6 min 31.87 ± 4.58 76.06 ± 7.33 2.5
10 min 35.73 ± 4.39 84.90 ± 4.27 4.0
15 min 35.02 ± 3.72 90.42 ± 2.34 5.0

Weights are fresh weights reflective of quartered onions

cooking. Temperature is reflective of the core temperature of quartered onions immediately following cooking. Texture is scored on a 0–5 scale (0 = hard and 5 = soft).

Hansen et al.

Hansen et al. Nutrition Journal 2012 11:76   doi:10.1186/1475-2891-11-76

Open Data