Onion (Whole | Slice | Minced)

:: What Is Onion? An onion, also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. The onion plant has a fan of 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. In the autumn (or in spring, in the case of overwintering onions), the foliage dies down and the outer layers of the bulb become more dry and brittle. The crop is harvested and dried and the onions are ready for use or storage.  Onions are cultivated and used around the world. As a food item, they are usually served raw, as a vegetable or part of a prepared savoury dish, but can also be eaten cooked or used to make pickles or chutneys.

:: Health Benefits Have Many Antioxidants Help with Blood Sugar Levels Improved Digestive Health Loaded with Nutrients Anti-Inflammatory Properties May Keep Certain Cancers at Bay Reduces Risks of Alzheimer's Disease Great Source of Vitamin C

:: Nutrition Raw onion bulbs Nutritional value per 100 g (3.5 oz) Energy 166 kJ (40 kcal) Carbohydrates 9.34 g Sugars 4.24 g Dietary fibre 1.7 g Fat 0.1 g Protein 1.1 g Vitamins Quantity %DV† Thiamine (B1) 4% 0.046 mg Riboflavin (B2) 2% 0.027 mg Niacin (B3) 1% 0.116 mg Pantothenic acid (B5) 2% 0.123 mg Vitamin B6 9% 0.12 mg Folate (B9) 5% 19 μg Vitamin C 9% 7.4 mg Minerals Quantity %DV† Calcium 2% 23 mg Iron 2% 0.21 mg Magnesium 3% 10 mg Manganese 6% 0.129 mg Phosphorus 4% 29 mg Potassium 3% 146 mg Zinc 2% 0.17 mg Other constituents Quantity Water 89.11 g Fluoride 1.1 µg