Onions are most commonly used in stews, soups, salads and barbeque style cooking. They are often seen in restaurants as either an appetizer in the form of onion soup, fried caramelised onion rings or as a side dish to many main courses. The onion plant (Allium cepa) has a fan of hollow, bluish-green leaves and the bulb at the bottom of the plant begins to swell when a certain day length is reached. In the autumn, the foliage dies down and the bulb becomes dry and brittle. After they have been harvested, they are dried and are ready for use or storage.


A medium onion contains around 60 calories, has 1 gm of protein,14 gms of carbohydrate, no fat or cholesterol, 10mg of sodium, 200mg of potassium and about 20% of the daily requirement of vitamin C. Onions contain chemicals which help fight the free radicals in our bodies. Free radicals cause disease and destruction to cells which are linked to over 60 diseases.


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