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The onion (Allium cepa), also known as the bulb onion or common onion, is used as a vegetable and is the most widely cultivated species of the genus Allium.Most onion cultivars are about 89% water, 4% sugar, 1% protein 2% fibre and 0.1% fat. They are high in vitamin C, vitamin B6 and folic acid and are a good source of dietary fibre.They are very low in fats and in sodium, and with an energy value of 166kJ (40 kcal) per 100 g (3.5 oz) serving, they can contribute their flavour to savoury dishes without raising the calorific content to any great extent.
Types of Variety
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Red Onion
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White Onion
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Yellow Onion
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Red Onions, with their wonderful color, are a good choice for lots of fresh uses or for grilling, charbroiling, and roasting.
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White Onions are often used in prepared salads, white sauces, and is the traditional onion for classic Mexican cuisine
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Yellow Onions are full-flavored and are a reliable standby for cooking almost anything. Yellow onions turn a rich, dark brown when cooked and give French Onion Soup its tangy sweet flavor
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