Introduction:
The onion is one of the most important vegetables and is of great importance as a medicinal plant. The different varieties differ in colour, shape, taste and pungency. They can be white, red or yellow-skinned, round, flat or pear-shaped. Yellow onions taste somewhat spicier, white onions and spring onions are milder, red onions very aromatic and slightly sweet.
Use/Preparation:
There are many ways to use the different varieties of onions. They can be steamed, boiled, fried, dried, roasted or eaten raw and season almost every savoury dish of worldwide cuisines.
Health:
Onions are said to have a lot of health benefits. They have an anti-inflammatory effect and are associated with a lower risk of cancer, osteoporosis, diabetes and high blood pressure. The reason for this is the sulphur-containing compounds in onions as well as the so-called platelet aggregation inhibitors, which act as a natural blood thinner. Onions also contain dietary fibres such as inulin. Inulin cannot be broken down by the human organism and consequently leads to unpleasant flatulence.
Alternatives:
Leeks have a similar aroma. More intense is garlic or wild garlic.
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|
Average nutritional values raw |
per 100 g |
|---|---|
| Energy (kcal/kJ) | 30/127 |
| Fat | 0,3 g |
| Healthy fatty acids | 0,09 g |
| Carbohydrates | 4,9 g |
| Sugar | 4,9 g |
| Protein | 1,2 g |
| Salt | 0 g |
