Onion - Health Benefits of Green Onion
Botanical Name: Alluim cepa
Family Name : Liliaceae
The bulbous root of this plant consists of layers of fleshy scales covered by white, yellow or violet-colored tunics. The erect stem is hollow with a swelling at the lower end and can grow as high as 40 inches (1 m). The hollow leaves, which are almost cylindrical or slightly flattened, have a glabrous surface. The flowers, which have white or purple tepals, are clustered into rounded heads. The fruit consists of one capsule and 3 loculi with flat, black seeds.
Green onions, also known as scallions, are the perfect finishing touch final touch for salads, casseroles and many Asian dishes. green onions are usually enjoyed fresh, crisp and raw - both green tops and white base, only the whites of leeks are used, to cook in soups, stews and baked dishes or to grill, poach or braise. Green onions are fat, sodium, and cholesterol-free, low in calories, and high in vitamin C.
Origin and Distribution
Onion was originated in Persia. Once it was a popular food of Egypt (depicted on tombs in 1500 Be). A city was named Onion by Jews that existed for 343 years. It is frequently grown, both privately and commercially, in gardens throughout Europe, Egypt, America, India, China, Japan, Malaysia etc. for the edible root (onions). It is gathered from mid-summer onwards depending on the time of planting.
Properties of Onion
Stimulant, diuretic, expectorant, aphrodisiac, emmenagogue, anti-flatulent, antidysenteric, cardiotonic, bactericidal, reduces blood sugar, lowers cholesterol, anti-inflammatory, hypotensive, anthelmintic, anti-sclerotic, analgesic, anti-neuralgic, anti-rheumatic, corn remover.
Food Value of Onion
Onion derives its name from French word 'oignon' meaning most explosive natural food i.e. it has very good food value in comparison to other vegetables.
Onion analysis gives the following composition:
Traces of iodine, sulphur, chlorine and selenium apart from small amounts of vitamin B-Complex.
Medicinal Uses & benefits
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