Acetar Bio-Tech Inc

General Discription of Onion:

The onion (Allium cepa L., from Latin cepa "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. Its close relatives include the garlic, shallot, leek, chive and Chinese onion.

Onions are cultivated and used around the world. As a food item, they are usually served cooked, as a vegetable or part of a prepared savoury dish, but can also be eaten raw or used to make pickles or chutneys. They are pungent when chopped and contain certain chemical substances which irritate the eyes.

Most onion cultivars are about 89% water, 9% carbohydrates (including 4% sugar and 2% dietary fibre), 1% protein, and negligible fat (table). Onions contain low amounts of essential nutrients and have an energy value of 166 kJ (40 Calories) in a 100 g (3.5 oz) amount. Onions contribute savoury flavour to dishes without contributing significant caloric content.^[19]

Benifits

1. Onions have a chilling effect

2. Increase appetite and promote digestion

3. anticancer

4. It helps prevent osteoporosis