The name “onion” can refer both to the plant belonging to the Liliaceae family, subfamily of Alioídeas, and to its bulb, one of the most widespread spice vegetables in the world. Originally from Asia, the onion was already highly appreciated in Greece, Rome and Egypt. It was introduced in Persia, Africa and Europe, until being taken to America through immigrants.
Although not such a significant source of vitamins and minerals, it has proven therapeutic properties: it lowers cholesterol, prevents the formation of blood clots, reduces blood pressure, and helps the body against infections and expelling substances toxic. Onions, especially red onions, can also be beneficial to women after the menopause period, who have a high chance of developing osteoporosis.
The great use of vegetables is in the manufacture of condiments, as the onion provides a special and characteristic flavor to dishes. It is also used raw in salads.
Ingesting large amounts of raw onion is not recommended as this can cause gastrointestinal discomfort, but when cooked these fermentative properties are reduced. Another issue related to these properties is the irritation caused to the eyes when the onion is cut. To avoid such discomfort, just place a piece of bread crumb on the tip of the knife used, as it absorbs the gases and smells responsible for the burning of the eyes.
Onion is a relatively inexpensive food to produce. The world's largest producer of the bulb is China.
