Onion, (Allium cepa), a herbaceous biennial plant in the amaryllis family (Amaryllidaceae), grown for its edible bulb. The onion is likely native to southwestern Asia but is now grown throughout the world, chiefly in the temperate zones. Onions are low in nutrients but are valued for their flavor and are used widely in cooking. They add flavor to such dishes as stews, roasts, soups, and salads and are also served as a cooked vegetable.
Onions are cultivated and used around the world. As a food item, they are usually served cooked, as a vegetable or part of a prepared savory dish, but can also be eaten raw or used to make pickles or chutneys. They are pungent when chopped and contain certain chemical substances that irritate the eyes. Onions have been around in human diets since the Bronze age, since 5000 B.C about more than 7000 years ago. The onions was so revered that they were placed in the tombs of pharoahs as they were thought to bring well-being and prosperity to the soul’s life after death. Did you know, the Greeks eats onions to make one stronger? Cutting onions induces tears because it releases sulphur vapours into the air as soon as they are cut.
Nutrition facts:
Serving size: 1 medium onion (5.3 oz / 148 g) Calories: 45 (Calories from Fat: 0)
Amount per serving (%DV) Percent Daily Values (%DV) are based on a 2,000-calorie diet.
Total fat: 0g (0%)
Total Carbohydrate: 11g (4%) Dietary Fiber 3g (12%) Sugars 9g
Cholesterol: 0mg (0%) Sodium: 5mg (0%) Potassium: 190mg (5%) Protein: 1g
Vitamin A: (0%) Vitamin C: (20%) Calcium: (4%) Iron: (4%)
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