| Moisture | 86.6% | Protein | 1.2% |
|---|---|---|---|
| Fat | 0.1% | Minerals | 0.4% |
| Fibre | 0.6% | Carbohydrates | 11.1% |
| Calcium | 47 mg | Phosphorus | 50 mg |
| Iron | 0.7 mg | Vitamin C | 11 mg |
Onion is considered a food of exceptional value for flavouring and seasoning. Onion is a biennial herb, usually grown as an annual. Onion is believed to have originated in central Asia, possibly in the Itran-Oakistan region. also been cultivated since ancient times in the Middle East and India. Onion is now cultivated in most parts of the world, including India, Malaysia, Indonesia, Burma, Philippines, China, Egypt, West and East Africa tropical South and Central America and the Caribbean.
Onion is highly valued for its therapeutic properties.The white onion is preferable to the red and yellow varieties. Onions should be taken with meals preferably raw as fried or cooked onions are comparatively difficult to digest. for therapeutic puposes, it is advisable to use onion juice instead of the whole onion as it an alround medicine.
The seeds of onion increase semen and relieve dental worms and urinary diseases. The stalks of onion are a source of Vitamin A, thiamin and ascorbic acid They are used in both tender and mature stages.
The Onion has good keeping quality. The dried cured bulbs may be kept for several months without deterioration and can stand rough handling.
The immature and mature bulbs are eaten raw or they may be cooked and eaten as a vegetable.used in soups, sauces and seasoning for many foods. They may also be fried with gram flour, Onion Bhajiya makes an excellent snack.
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