Category | Information |
---|---|
Name | Allium Cepa (Onion) |
Description | A bulbous plant of the lily family, with a pungent taste and smell, used as a vegetable. |
Varieties | Yellow, Red, White, Sweet (e.g., Vidalia) |
Uses | Cooking, flavoring, medicinal purposes (traditional) |
Cultivation | Grown worldwide; requires well-drained soil and sunny conditions |
Nutritional Value (per 100g) | Calories: 40, Carbohydrates: 9g, Fiber: 1.7g, Protein: 1.1g, Vitamin C, Vitamin B6, Potassium |
Health Benefits | Rich in antioxidants, may help lower cholesterol, anti-inflammatory properties |
Storage | Cool, dry, and well-ventilated place; avoid storing with potatoes |
Culinary Uses | Soups, stews, stir-fries, salads, sauces, roasted vegetables, caramelized onions |
Purchasing Options | Fresh, frozen, dried, powdered, chopped, sliced |
Organic Options | Available, often certified by USDA or other organic standards |
Reference | The World's Healthiest Foods - Onions |