Granulated Onion

Onion

INGREDIENTS: onion

The onion is a bulbous herbaceous plant with many therapeutic properties belonging to the Liliaceae family. It is one of the oldest vegetables used by man. Its plant has Asian origins, and as early as 3200 it was used by the Egyptian people and later by the Greeks and Romans, who knew its properties and therapeutic virtues. It is believed that during the construction of the pyramids, large quantities of onions and garlic were purchased and were the main food of the slaves employed in the work.

Numerous species of onions have been found. Scholars say these onions began to be used in China as far back as 5000 B.C., mainly because of the durability of the bulb for transportation and storage. Ancient Egyptians were known to revere this plant, considering its spherical shape and a symbol of eternal life. In fact, they were even used in ancient Egyptian burials for this reason.

Sliced onion is made from the whole onion, an aromatic herb cultivated and known all over the world.

Nowadays, onion is widely used in all our dishes. No doubt there are different types of onions in the world. Let's find out some of them:

• Yellow onions - They have ivory-white flesh surrounded by a heavy brown skin. They have a strong, sulfur-like aroma.
• Sweet onions - They have a lighter, less opaque skin surrounding a larger, slightly fatter body.
• White on ions - They have a papery white skin, and are milder and sweeter than their yellow counterparts.
• Red onions - They are mild and sweet enough to be eaten raw. The outer skin and flesh are magenta in color.
• Shallots - They are smaller with brown skin and have purple flesh.
• Leeks - These are shaped like overgrown spring onions (the long-necked onion) and are usually used in sauces and soups.

Whether raw onions or cooked onions, they are all full of benefits and can be eaten any time of day. Onions are an excellent source of vitamins C and B6, folate, iron, and potassium. Also rich in manganese, they offer protection against colds and flu.

The main components of onions include:

• Vitamin C, excellent for anti-flu action. Also known as ascorbic acid, vitamin C is a very powerful antioxidant that is very common in fruits and vegetables. The presence of this vitamin contributes to the protection of cells from oxidative stress, normal immune system function;
• Fiber: Onions are a major source of fructans, prebiotic soluble fiber that is very beneficial for the health of our gastro-intestinal system;
• Phosphorus: Contains a good amount of this mineral, a structural element of teeth, bones and cells;
• Calcium: is the most abundant mineral in our bodies, essential for bones, muscles and nerves;
• Folic acid: Calcium: is the most abundant mineral in our bodies, essential for bones, muscles and nerves.
• Onions also contain quercetin, another antioxidant that fights inflammation. More interestingly, cooking onions in soup does not decrease their quercetin value; it simply transfers the antioxidant from the vegetable to the soup broth.

Onions thus have strong antioxidant and anti-inflammatory properties, and their consumption is associated with reduced risk of developing cancer, reduced blood sugar, and improved bone health. Onion essential oil also has benefits and enjoys antiseptic and antibacterial properties.

In cooking, it is an essential and now indispensable ingredient; it is used both as a flavoring for seasoning and as a vegetable for cooking and enjoying. The flavor is very distinctive and not everyone likes it, but it adapts to so many preparations, giving dishes persistent and intense aromas. Sweetish flavor, characteristic of onion, yellowish-white color, intense smell, characteristic of onion.

Onions, when combined with garlic, may have greater benefits. The two together are known to be effective antidepressants, pain relievers, anticoagulants, and anti-inflammatories. Although onions cannot induce weight loss directly, replacing them with high-calorie foods may make a contribution.

SUGGESTIONS FOR USE

Granulated onion is perfect for meat sauce, stews, summer salads, and broths; when cooked with other vegetables it enhances their flavors. Its special taste gives preparations that flavor that enhances the other ingredients used in various dishes of national and international cuisine.