Onion
The onion is an edible underground bulb with several fleshy layers. There are different varieties according to their use, taste and colour. It is versatile in cooking, used raw, fried, boiled or roasted as a condiment. Mainly composed of water and carbohydrates, it also contains fibre, proteins and fats in small quantities.
| Nutrient | Amount |
|---|---|
| Energy (Kcal) | 23 |
| Proteins (g) | 1.4 |
| Lipids (g) | 0.2 |
| Carbohydrates (g) | 3.5 |
| Fiber (g) | 1 |
| Water (g) | 93.9 |
| Calcium (mg) | 114 |
| Iron (mg) | 1.5 |
| Sodium (mg) | 220 |
| Potassium (mg) | 392 |
| Phosphorus (mg) | 46 |
| Selenium (mg) | 0.7 |
| Thiamine (mg) | 0.04 |
| Riboflavin (mg) | 0.04 |
| Vitamin B (ug) | 0.1 |
| Vitamin C (mg) | 19 |
*These values represent the nutritional content per 100g.
Store them in a cool, dark place, such as a cupboard or pantry. Avoid exposing them to sunlight, which accelerates their decomposition.
It is common to store onions together with potatoes, but this should not be done because onions release gases that accelerate the decomposition of potatoes.
From Central Asia to dishes all over the world, onions have been the basis of cuisine for centuries, and still are. Their flavour varies greatly, from sweet to spicy onions. It has been used for many years as a medicinal plant and home remedy for certain pathologies.
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