The onion is considered as a vegetable grown from the plant that belongs to the same allium family as garlic. Onions have number of red, white, and brown layers that are peeled and diced before using.
The sharp, spicy, tangy, mild, pungent and sweet flavors of different varieties of onion make it a very common and popular ingredient in culinary world. Fresh, frozen, canned, caramelized and dehydrated onion can be used in large number of dishes around the world such as salads, curry dishes, soups, baked items and pickles.
- Similar to garlic, onions are rich in sulfur-containing compounds that are responsible for their pungent odors and for many of their health-promoting effects.
- Benefits to the cardiovascular system, bone, connective tissue, and as an antioxidant to the immune system.
- The flavonoids in onion tend to be more concentrated in the outer layers of the flesh. To maximize your health benefits, peel off as little of the fleshy, edible portion as possible when removing the onion’s outermost paper layer.
- The total polyphenol content of onion is higher than garlic and leeks, tomatoes, carrots, and red bell pepper.
- Onions are a very good source of biotin. They are also a good source of manganese, vitamin B6, copper, vitamin C, dietary fiber, phosphorus, potassium, folate and vitamin B1.
Best Ways to Use
- Combine chopped onions, tomatoes, avocado, and jalapeno for an all-in-one guacamole salsa dip.
- To perk up plain rice, top with green onions (scallions) and sesame seeds.
- Sautéed chopped onions can enhance the flavor or almost any vegetable dish.
- Enjoy a classic Italian salad—sliced onions, tomatoes, and mozzarella cheese drizzled with olive oil.