Onions (Allium cepa) are one of the most widely cultivated and consumed vegetables in the world. They belong to the allium family, which also includes garlic, leeks, and chives. Known for their distinctive flavor and pungent aroma, onions are a staple ingredient in many global cuisines, adding depth and complexity to a wide variety of dishes. There are several types of onions, each with unique characteristics. Common varieties include yellow onions, which are known for their strong flavor and versatility; red onions, which have a milder taste and are often used raw in salads; and white onions, which are crisp and slightly sweeter. There are also specialty types like shallots, green onions (scallions), and pearl onions, each used differently in cooking.
Onions have been cultivated for thousands of years and were even used in ancient Egypt for medicinal purposes and religious rituals. They are known to cause tears when cut, due to the release of sulfuric compounds that irritate the eyes. Despite this, their flavor and health benefits make them an essential kitchen ingredient across cultures.
| Calories : | 40 kcal |
| Water : | 89% |
| Protein : | 1.1 g |
| Carbohydrates : | 9.3 g |
| Sugar : | 4.2 g |
| Fiber : | 1.7 g |
| Fat : | 0.1 g |
| Iron : | 1.2g |
| Fibre : | 1.5g |
