ONION PEEL

ONION

The onion (English: onion, Italian: cipolla) is a plant with the scientific name Allium cepa, of the Liliaceae family.

There are 4 main types of onion dry onions, fresh onions, mini onions and green onions. The big differences between dried and fresh ones are that the former have a darker color, thicker skin, spicier taste and can be stored and used for longer. Fresh onions have a lighter color with thinner skin, a milder and sweeter flavor and should be eaten fresh. The color of onions can be white, yellow or red. The shape of the bulb is spherical or flattened.

It is probable that the plant was known to some peoples (India, China, Middle East) even before man had written history. The root of the name probably means "one" or "unity" in Latin, because it produces a single fruit. The ancient Egyptians considered the bulb as a symbol of the Universe and in Greece its use is mentioned for its medicinal properties.

It is rich in phytochemicals, such as disulfides and trisulfides, which are responsible for its characteristic smell, but also for its antimicrobial and anticancer properties. It also contains flavonoids and especially quercetin, which have a strong antioxidant effect, while also providing the body with vitamins B6 and C, fiber, potassium, calcium, manganese, chromium and folic acid. It is considered a protective shield against cancer while it is a known natural sugar regulator.

Onions are widely used in cooking and the canning industry (canned meat, hot sauces). It is used either raw or cooked giving a hot taste and aroma to a variety of foods.