1, yellow skin species: bulb medium size, thin scales, yellow skin, flesh palladium white with yellow, tender and soft flesh, less water, sweet and slightly spicy taste, excellent quality.
2, red-skinned species: bulbs large, the skin is purplish red or dark pink, meat white with red, dense tissue, brittle texture, the meat is not as tender as the yellow-skinned species, more water, heavier spicy flavor, quality is poor, but storage resistance.
3, white skin species: bulb small, white or slightly green appearance, tender flesh, juicy spicy leaves light, good quality, suitable for raw food.
In our country, many people will be disgusted by the unique spicy aroma of onions, while abroad it is known as the "Queen of the dish", because of its nutritional value is not low, with diuretic, anti-cancer, antihypertensive and many other effects. Onions are generally eaten for the underground parts of the fat bulb (i.e., onion head). The main quality requirements are to onion head fat, shiny skin, not rotten, no mechanical injury and soil, fresh onion head without leaves; after storage, not flabby, not moss, scales close, less water content, spicy and sweet flavor is good.
Nutritional value of onions
Onions usually appear in the role of side dishes, but it has a high nutritional value. Onion contains protein, carbohydrates, volatile oil, malic acid, calcium, phosphorus, iron, vitamin A, vitamin B1, vitamin B2, niacin, vitamin c and 18 kinds of amino acids and other nutrients, it is a rare health food.
Eating onions is a great role, in addition to the flavor, its bulbs and leaves contain special nutrients, more can also help the physically weak to strengthen the body. Modern medical science has verified that onions are also often said to be alkaline vegetables, often eat onions can ward off disease and delay aging.
The nutrient content of onions is as follows:
Nutrient content (per 100 grams) Nutrient content (per 100 grams) Calories 39 kcal Thiamine 0.03 mg protein 1.1 g Riboflavin 0.03 mg fat 0.2 g Niacin 0.30 mg carbohydrates 9 g Vitamin C 8.00 mg Dietary fiber 0.9 g Vitamin E0.14 mg Vitamin A 3 mcg Calcium 24 mg Carotene 20 mcg Phosphorus 39 mg Sodium 4.4 mg Magnesium 15 mg Iron 0.6 mg Zinc 0.23 mg Selenium 0.92 mcg Manganese 0.14 mg Copper 0.05 mg Potassium 147 mg
Efficacy and Role of Onion
Onion, a root vegetable, comes with an exclusive aroma. It not only has high nutritional value, but also has many unique effects and functions. A lot of medical research shows that onions have the following eight effects and functions:
1, onions are rich in nutrients, and pungent odor. Can stimulate the stomach, intestines and digestive gland secretion, enhance appetite, promote digestion, and onions do not contain fat, its essential oil contains a mixture of sulfur compounds that can reduce cholesterol, can be used to treat indigestion, loss of appetite,