Onion

Onion

The onion (Allium cepa) (Latin 'cepa' = onion), also known as the bulb onion orcommon onion, is used as a vegetable and is the most widely cultivated species of the genus Allium. Onions are cultivated and used around the world. As a foodstuff they are usually served cooked, as a vegetable or part of a prepared savoury dish, but can also be eaten raw or used to make pickles or chutneys. They are pungent when chopped and contain certain chemical substances which irritate the eyes. Onions contain phenolicsand flavonoids that have potential anti-inflammatory, anti-cholesterol, anticancer andantioxidant properties. Most onion cultivars are about 89% water, 4% sugar, 1% protein, 2% fibre and 0.1% fat. They contain vitamin C, vitamin B₆, folic acid and numerous othernutrients in small amounts. They are low in fats and in sodium, and with an energy value of 166kJ (40 kcal) per 100 g (3.5 oz) serving, they can contribute their flavour to savoury dishes without raising caloric content appreciably.