Small onion is smaller than big onion, small onion tastes light and slightly spicy, and onion tastes heavy and spicy.

Onion is a very common and cheap home-cooked dish.

Its meat is tender, its juice is spicy and light, its quality is good, and it is suitable for raw food.

The edible part of onion is the underground hypertrophy bulb (onion head).

In foreign countries, it is known as the "queen of vegetables" and has high nutritional value.

Extended data:

Onion is rich in nutrients, not only potassium, vitamin C, folic acid, zinc, selenium, fiber and other nutrients, but also two special nutrients-quercetin and prostaglandin A.

These two special nutrients make onions have many irreplaceable health effects.

Onion also contains prostaglandin, which can dilate blood vessels, reduce peripheral vascular resistance, promote sodium excretion, and reduce increased blood pressure.

Onion contains a small amount of raffinose, which is a functional oligosaccharide and an important sugar for onion to resist harsh environment (cold tolerance and drought tolerance). Raffinose can proliferate human bifidobacteria, and play a role in relaxing bowels, lowering blood lipid and lowering blood pressure.

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