Onion

The onion was already known and used as an important food over 5000 years ago in Asia and the Mediterranean region.  In Switzerland, it is the third most important cultivated vegetable in relation to the total production of carrots and tomatoes.

Different types of onions, which vary in colour, shape, size and taste, all belong to the large edible onion family.  The variety of shapes is partly due to the type of onion and is also partly influenced by environmental conditions. During wet weather, a thick stock forms around the pear-shaped bulbs.  In dry weather, the stock is wider and the onion is flatter in shape.  Red and white onions are mainly from Italy and have a mild flavour.  The shallot is the mildest tasting of onions.  The large, mild and sweet flavoured vegetable onions are a Spanish speciality.  As in leek and garlic, the onion’s essential old is allicin and is responsible for the mild, pungent flavour.  When handling and processing onions, allicin irritates mucous membranes and can cause watering eyes and runny noses.

Season: Year round


Nutritional Value Table

per 100 g edible portion
Energy Nutrients Minerals Vitamins
39 kcal Protein 1.3 g Sodium 4 mg B1 0.06 mg
163 kJ Fat 0.2 g Potassium 105 mg B2 0.02 mg
  Carbohydrates 7 g Calcium 28 mg B6 0.14 mg
  Dietary fibres 1.8 g Phosphorus 34 mg C 7 mg
    Magnesium 9 mg E 0.14 mg
       

Energy: 39 kcal, 163 kJ

Nutrients: Protein 1.3 g, Fat 0.2 g, Carbohydrates 7 g, Dietary fibres 1.8 g

Minerals: Sodium 4 mg, Potassium 105 mg, Calcium 28 mg, Phosphorus 34 mg, Magnesium 9 mg

Vitamins: B1 0.06 mg, B2 0.02 mg, B6 0.14 mg, C 7 mg, E 0.14 mg

Did you know...?

The most important ingredient is allicin.

1 portion a day corresponds to:

A large onion