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    Onion nutrition facts

    Can you imagine a recipe without the onion in it? This wonderful bulb-vegetable, one of the oldest edible food ingredient known to humankind, is found in a bewildering array of recipes and preparations, be it your favorite salad, or mouth-watering gravy or curries. It has also been used in traditional medicines since ancient times for its health promoting and curative properties.

    Botanically, onions belong to the Alliaceae family, in the genus, Allium and known scientifically as: Allium cepa.

    Onion is a small herb plant that grows to about 2 feet tall. Its underground globular bulb is actually a stem which consists of modified leaves arranged in whorls. There are many cultivar varieties of onions grown around the world. On an average, its crop takes about three to four months from seedlings to harvest. Top greens or scallions and flower heads are also eaten all around the world.


    Sharp, pungent smell of onion is due to its sulfur compound, allyl propyl disulphide. Spanish red onions generally possess less of this compound and therefore mild flavored than white or brown varieties. This characteristic of Spanish variety would makes them ideal for use in raw salads

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