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Onion

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🌱 Botanical Information -

  • Scientific name: Allium cepa
  • Family: Amaryllidaceae (same as garlic, leek, shallot, and chives)
  • Type: Biennial herb (cultivated as annual)
  • Origin: Central Asia, likely Iran and Pakistan region; now grown worldwide


Onions form bulbs underground, made up of fleshy layers (modified leaves) covered by papery skin. They grow green hollow leaves above ground and can produce a flower stalk in the second year if not harvested.

For Sales Enquiries:

  • Flavor: Sharp, pungent, and spicy when raw; turns sweet, mellow, and caramelized when cooked.
  • Forms: Fresh bulbs, onion powder, fried onions, dehydrated flakes, onion paste.
  • Cuisines: Universal—used in Indian, Chinese, Mediterranean, French, Mexican, and many others.


Examples:

  • Indian curries, biryanis, chutneys
  • French onion soup, caramelized onions
  • Mexican salsa, guacamole
  • Stir-fries, pickles, salads, kebabs

Onion has been used in folk remedies for centuries. Modern studies support several benefits:

  1. Heart Health
  • Reduces cholesterol and blood pressure
  • Contains quercetin (a flavonoid) with antioxidant properties
  • Improves blood circulation

  1. Immunity & Antimicrobial
  • Antibacterial and antiviral effects
  • Supports the immune system

  1. Anti-inflammatory & Antioxidant
  • Quercetin reduces inflammation and helps protect cells from damage

  1. Digestive Health
  • High in prebiotics (inulin, fructooligosaccharides) that nourish gut bacteria

  1. Other Benefits
  • May regulate blood sugar levels
  • Linked to reduced risk of certain cancers (stomach, colorectal)
  • Onion juice sometimes used as a folk remedy for hair growth
  • Calories: ~40 kcal
  • Carbohydrates: 9–10 g
  • Protein: 1.1 g
  • Fat: 0.1 g
  • Fiber: 1.7 g
  • Rich in vitamin C, vitamin B6, folate, potassium, and antioxidants (especially quercetin).