Allium cepa
Allium cepa
Allium cepa (pronunciation: /ˈæliəm ˈsiːpə/), commonly known as the onion, is a species in the genus Allium related to garlic, leeks, chives, Welsh onions and hundreds of other members of the Allium genus. The word "onion" comes from the Latin word "unio", which means "single", or "one"—reflecting the onion plant's producing a single bulb, unlike its relatives, that form clusters of bulbs.
Description
The Allium cepa is a biennial or a perennial plant, but is usually grown as an annual. It has a hollow, bluish-green leaves and its bulb at the base of the plant begins to swell when a certain day-length is reached. The bulbs are composed of shortened, compressed, underground stems surrounded by fleshy modified scale (leaves) that envelop a central bud at the tip of the stem.
Cultivation and uses
Allium cepa is cultivated and used around the world as a food item. It is an important foodstuff in many cultures and featured in many dishes. Onions can be used in a chopped or sliced form, used as a condiment, or cooked as a vegetable.
Health benefits and medical uses
Onions are rich in vitamins A, B6, C and E, as well as minerals such as sodium, potassium, iron and dietary fiber. In addition, onions are a good source of folic acid. They are also believed to promote heart health and can be used in the treatment of symptoms of osteoporosis and other conditions.
Related terms
- Allium: The genus to which the onion belongs.
- Bulb: The part of an onion which is used.
- Perennial plant: A type of plant that lives for more than two years.
External links
- Medical encyclopedia article on Allium cepa
- Wikipedia's article - Allium cepa
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