The onion is a biennial (a plant that lives for 2 years); it stores food in the bulb during the first year, and it flowers in the second year. Onion when cut gives a characteristics strong odour.
Onions are low in calories and in most nutrients. However, they not only provide flavor in cooking, but also are a source of health promoting phytochemicals such as quercetin and alluim, both considered to be helpful in preventing cardiovascular disease and cancer.
Onion is an important spice as well as well commercial vegetable. The nutritive value of onion bulbs varies from variety to variety.
Average composition per 100 g of bulb is as follows:
*Moisture 86.0 g
*Carbohydrate 10.9 g
*Protein 1.4 g
*Fiber 0.8 g
*Potassium 180 mg
*Sulfur 70.0 mg
*Phosphorus 44.0 mg
*Calcium 32.0 g
*Chlorine 25 mg
*Magnesium 16 mg
*Sodium 7 mg
*Iron 9.7 mg
*Thiamine 0.06 mg
*Riboflavin 0.01 mg
*Niacin 0.4 mg
*Vitamin C 28 mg,
*Carotene 660 ug
A serving contains 60 calories and has no fat and cholesterol.
Onion is a source of energy and acts as a stimulant, increases vigor and vitality.
It also acts as an expectorant and diuretic, normalizes the heart beat prevents flatulence and dyspepsia. Eating at least half an onion a day is reported to reduce the risk of stomach cancer by 50%.
Nutrition of onion
