Pregnant women can eat onions, which are rich in dietary fiber. Pregnant women should pay attention to eat more foods rich in protein, iron and calcium, such as various meats, including lean pork, beef and mutton. And eat more green leafy vegetables and vegetables.

Onion is a very common and cheap home-cooked dish. Onion contains allicin and allicin, which has a strong aroma. Its meat is tender, its juice is spicy and light, and its quality is good. Suitable for raw food. Onion is rich in nutrition, which not only contains potassium, vitamin C, folic acid, zinc, selenium and fiber, but also contains two special nutrients-quercetin.

Species classification

Red skin: the onion looks purple-red, the scale flesh is reddish, oblate or round, and the diameter is 8- 10 cm. Storage and transportation resistance, short dormancy period, early germination, early and medium maturity, harvesting from late May to early June, widely planted in East China.

Yellow skin: Onion is brassy to light yellow, with fleshy scales, light yellow and soft, delicate structure and strong spicy taste. Oblate, 6-8 cm in diameter. More resistant to storage and transportation, early and medium maturity. The yield is lower than that of red-skinned species, but the quality is better, which can be used for dehydration processing.

White skin: Onions are white, scales are fleshy, white, oblate and spherical, others are round and spindle-shaped, with a diameter of 5-6 cm. Excellent quality, suitable for dehydration processing raw materials or canned food ingredients.