Onions. What's New and Beneficial About Onions The flavonoids in onion tend to be more concentrated in the outer layers of the flesh. To maximize your health benefits, peel off as little of the fleshy, edible portion as possible when removing the onion's outermost paper layer. Even a small amount of "overpeeling" can result in unwanted loss of flavonoids. For example, a red onion can lose about 20% of its quercetin and almost 75% of its anthocyanins if it is "overpeeled. " The total polyphenol content of onions is much higher than many people expect. WHFoods Recommendations With their unique combination of flavonoids and sulfur-containing nutrients, the allium vegetables—such as onions—belong in your diet on a regular basis.
When onion is your allium vegetable of choice, try to consume at least one-half of a medium onion on that day, and use this guideline to adjust your recipes accordingly. Onions, chopped, cooked1.00 cup(210.00 grams) NutrientDRI/DV Health Benefits Cardiovascular Benefits History. Zwiebel. Beschreibung[Bearbeiten] Die Küchenzwiebel ist eine ausdauernde krautige Pflanze, die in der Kultur jedoch meist nur ein- oder zweijährig gehalten und dann geerntet wird. Ihre Sprossachse bleibt bis zur Blütenbildung zu einem flachen scheibenförmigen Gebilde gestaucht, das Zwiebelscheibe oder Zwiebelkuchen genannt wird.
Das Apikalmeristem auf der Oberseite der Zwiebelscheibe bringt an seinem Rand, abwechselnd gegenüberliegend und daher scheinbar zweizeilig (nach botanischer Terminologie aber grundständig) etwa 10 bis 15 ungestielte, deutlich in Unter- und Oberblatt gegliederte Laubblätter hervor. Die Unterblätter sind von weißlicher Farbe mit grüner Aderung, ähnlich wie Blattscheiden geformt, und umgreifen einander straff, sodass sie in ihrem oberen Teil einen mehrere Zentimeter langen Scheinspross bilden, im unteren Teil fleischig verdickt die bekannte „Zwiebel“ als Speicherorgan. Blütenstände der Zwiebel: links geöffnet, rechts geschlossen Aufgeblühter Blütenstand Kultur[Bearbeiten] Onion. The onion plant has a fan of hollow, bluish-green leaves and the bulb at the base of the plant begins to swell when a certain day-length is reached.
In the autumn the foliage dies down and the outer layers of the bulb become dry and brittle. The crop is harvested and dried and the onions are ready for use or storage. The crop is prone to attack by a number of pests and diseases, particularly the onion fly, the onion eelworm and various fungi that cause rotting.
Some varieties of A. cepa such as shallots and potato onions produce multiple bulbs. Onions are cultivated and used around the world. Roots, leaves and developing bulb umbel of onion flowers Taxonomy and etymology[edit] The onion plant (Allium cepa), also known as the bulb onion[3] or common onion,[4] is the most widely cultivated species of the genus Allium.[5][6] It was first officially described by Carolus Linnaeus in his 1753 work Species Plantarum.[7] A number of synonyms have appeared in its taxonomic history: Description[edit]
Allium cepa. Allium cepa [edit] Familia: Amaryllidaceae Subfamilia: Allioideae Tribus: Allieae Genus: Allium Subgenus: A. subg. Cepa Sectio: A. sect. Cepa Species: Allium cepa Name[edit] Allium cepa L., 1753. Synonyms[edit] Homotypic Cepa vulgaris Garsault, Fig. Heterotypic Allium angolense Baker, Trans. References[edit] Govaerts, R. & al. 2006. Vernacular names[edit] Bahasa Indonesia: BawangBoarisch: Zwüfé, Zwiewé, Zwiafécatalà: cebačeština: Cibule kuchyňskádansk: løgDeutsch: Zwiebeleesti: Sibul, Harilik sibul, SöögisibulΕλληνικά: ΚρεμμύδιEnglish: Onionespañol: Cebollafrançais: Oignonhrvatski: Lukitaliano: Cipollaქართული: ხახვიmagyar: VöröshagymaNederlands: Ui日本語: タマネギpolski: Cebula zwyczajnaportuguês: Cebolaromână: Ceapăрусский: Лукsuomi: Sipuli, ruokasipulisvenska: Lök, matlökTürkçe: Soğan. Allium cepa (Onion)