The onion (scientific name Allium cepa) belongs to the family Amaryllidaceae (Liliaceae). There are 4 main types of onion:

• dry onions
• fresh onions
• mini onions
• green onions

Dry onions have a dark color, thick skin, and a spicier taste, while fresh onions are lighter in color with thinner skin and a mild flavor. The color of onions can be white, yellow, or red, while the shape of the bulb can be spherical or flattened.

Historically, the plant was known to ancient civilizations, and the Egyptians considered it a symbol of the Universe, with medicinal properties.

Properties:

It is rich in phytochemicals, such as disulfides and trisulfides, which are responsible for its characteristic smell, as well as its antimicrobial and anticancer properties. It is considered a protective shield against cancer when combined with turmeric, and a natural regulator of blood sugar. It contains flavonoids, such as quercetin, with strong antioxidant action, and has a high fiber content.

Usage:

Onions are widely used in cooking and the canning industry. Onion powder is used as a substitute for raw or dried onion.