Onions
Onions (Allium cepa)
Onions (ˈʌnjən), scientifically known as Allium cepa, are a type of vegetable belonging to the Allium genus, which also includes garlic, leek, and chives. The term "onion" is derived from the Latin word unio, which means "single" or "one" - reflecting the onion plant's production of a single bulb, unlike its multi-bulb relatives.
Description
Onions are a biennial or a perennial plant but are usually grown as an annual. They have a strong flavor and are used in a variety of foods and dishes worldwide. The bulb of the onion is formed from modified leaves that are tightly packed and layered around each other. This bulb is the most commonly used part of the plant, but the leaves and flowers are also edible.
Cultivation
Onions are cultivated and used around the world. They are usually harvested in the second year of growth. The plants can be grown from seeds or from small bulbs known as "sets". When fully grown, the onion plant has a tall stem and green leaves that grow from the top of the bulb.
Health Benefits
Onions are rich in vitamin C, vitamin B6, and manganese. They are also a good source of dietary fiber and folic acid. Onions have been used in traditional medicines for centuries to treat ailments like headaches, heart disease, and mouth sores.
Culinary Uses
Onions are used in a variety of dishes and cuisines around the world. They can be eaten raw, cooked, fried, or roasted. Onions are often used as a base for sauces, soups, and stews. They are also a common ingredient in salads and sandwiches.
See Also
External links
- Medical encyclopedia article on Onions
- Wikipedia's article - Onions
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