Onion is a perennial herb of Allium in Liliaceae. Bulb solitary, cylindrical, sparsely ovoid-cylindrical, with enlarged base; Bulb skin is white, thin reddish brown, membranous to thin leathery, and does not break.

The leaves are cylindrical and hollow; Scape is cylindrical, hollow, expanding below the middle and tapering at the top; Involucre membranous, umbel spherical, flower-shaped, scattered; Perianth 6-8.5 mm long, nearly ovoid; Filaments are 1.5-2 times the length of tepals, and they are tapered.

The ovary is ovoid, and there is no obvious honey hole at the base of abdominal suture; Style slender, protruding from perianth. The flowering and fruiting period is from April to July. Onion originated in the semi-cold zone, and prefers cool to hot. Originally from China, it is widely cultivated at home and abroad.

Extended data

Nutritional value of onion;

1, Onion contains vitamins and minerals such as protein and carbohydrates, which is of great benefit to human body.

2, antipyretic and expectorant. Effective components such as onion volatile oil can stimulate the sweat glands of the body and achieve the effect of sweating and heat dissipation.

3. Promote digestion and absorption. Onions also stimulate the secretion of digestive juice, which can strengthen the spleen and stimulate appetite.

4, antibacterial and antiviral. Allicin contained in onion has obvious antibacterial and antiviral effects, especially on dysentery bacilli and skin fungi.

5, anti-cancer and anti-cancer. Pectin contained in shallots can obviously reduce the occurrence of colon cancer and has anti-cancer effect. Allicin in onion can also inhibit the growth of cancer cells.

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