Onions, that is red onion, is very well-known to all of us. Onions, one of the oldest vegetables known to humankind even the Book of Numbers 11:5 suggests cultivation probably took place around four thousand years ago in ancient Egypt, at the same time that leeks and garlic were cultivated.
Clay plates from ancient Mesopotamia, proves its Asian origin. Since the very beginning of cultivation onion has never lost it’s popularity. According to the legend, in the middle ages knights worn onions under armour, as protection against bad luck.
Cutting onions pushes tears to your eyes. However, the irritation can be avoided. Try placing the onions in the refrigerator, about an hour before cutting,. There will be no tears, because the low temperature slows the activity of enzymes that produces allyl sulfide (irritating substance which causes pain in your eyes).
The Onion is extremely rich in antioxidants, and the studies have shown that the onions with the strongest taste have strongest antioxidant powers. Onions contain chemical compounds with anti-inflammatory, anti cholesterol, anticancer, and antioxidant properties.
Usually the underground portion of steam and young leaves are used in meals as flavour additive. The amount of 10-20g give only 1-4 per cent of vitamin B group and E daily recommended allowance, at the same time this quantity supply with vitamin C (20 per cent of vitamin C daily recommended allowance) and carotenoids (20-50 per cent).
That is why you shouldnt throw the leaves away but use them to prepare fresh salad. People with sensitive stomach should cook the onions because they are most irritating in their fresh form.
