The onion is believed to have originated in central Asia and is a member of the Allium family, similar to garlic and shallots.
Onions come in many varieties such as white, yellow or red in colour which each have a crunchy texture and pungent taste, particularly when eaten raw.
The distinct aroma produced by onions is due to the sulfur compound allyl propyl disulphide which causes humans to emit tears when peeling one and actually beneficially cleans the thin epithelial layer of the eyes. Washing peeled onions under cold water for several seconds will minimise the tears produced.
- Contains polyphenols and quercetin (more concentrated in the outer layer of the onion) which is a hugely beneficial antioxidant that has been shown to have anticarcinogenic compounds as well as antidiabetic properties that can regulate blood clot formations and sugar levels in the body. (1)
- When the onion is crushed the beneficial phytochemical, allicin, is formed which is a vital antioxidant in regulating blood flow and preventing the onset of coronary heart disease and stroke. (2)
- A very good source of vitamin C which is critical to promote a healthy immune system. (3)
- Abundant in vitamin B-12 (folate) which is essential for preventing birth defects in new born babies. (4) (5)
- High in manganese which has anti-inflammatory properties to relieve bloating and gastric pains. (6)
- Contains iron and potassium which help to regulate the flow of blood and oxygen around the body. (7)
Onions Nutrition Facts
Serving Size: 100 grams, raw
|Calories from Fat||1|
|Total Fat||0 g||0%|
|Saturated Fat||0 g||0%|
|Total Carbohydrates||9 g||3%|
|Dietary Fibre||2 g||7%|
|Vitamin A 0%||Vitamin C||12%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie intake.
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