Onion, belonging to the genus of perennial herbaceous plants of the Amaryllidaceae family, is one of the most well-known and widely used bulbous vegetables. The most common species is the bulb onion, which is cultivated for its greens and bulbs. This plant has long been domesticated and has many forms and varieties, which allows it to be used in various culinary purposes both raw and cooked. Freshly cut onion is known for its specific effect - it causes tears due to the essential oils and phytoncides contained in it.
Onion is valued not only for its taste qualities but also for its rich vitamin and mineral composition. Its composition includes vitamins A, B1, B2, C and PP, as well as mineral salts, including compounds of calcium, phosphorus, potassium, sodium and other elements. Green onion leaves contain a significant amount of iron. Thanks to phytoncides and essential oils, onion has a characteristic pungent taste and aroma, which give dishes special piquancy.
In addition to food value, onion has pronounced therapeutic properties. It is effective in the fight against colds and flu thanks to its bactericidal, antiseptic and anti-inflammatory properties. Onion is used as a natural remedy to strengthen the immune system and treat various ailments, which makes it an indispensable product in the home medicine cabinet and in the kitchen.
