Difference between revisions of "Onion" - New World Encyclopedia

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'''Onion''' is the common name for the herbaceous plant '''''Allium cepa''''', characterized by a edible, rounded bulb composed of concentric, fleshy, tightly packed food-storage leaves. Onion is also the name of this edible bulb that is known for its pungent oil that departs a strong taste. Closely related plants of the same genus include chives (''Allium schoenoprasum''), garlic (''A. sativum'' and ''A. scordoprasum''), and leeks (''A. porrum''). Other plants in the genus ''Allium'' also have the common name of onion, such as the Welsh onion (''A. fistulosum''), but when used without qualifiers, onion usually refers to ''Allium cepa''. It is also known as the '''garden onion'''.
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'''Onion''' is the common name for the [[herb]]aceous, cold season [[plant]] '''''Allium cepa''''', which is characterized by a edible, rounded bulb composed of concentric, fleshy, tightly packed, and enlarged [[leaf]] bases. Onion is also the name of this edible bulb, which is commercially valuable and known for its pungent oil that departs a strong taste.  
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Closely related plants of the same genus include [[chive]]s ''(Allium schoenoprasum)'', [[garlic]] (''A. sativum'' and ''A. scordoprasum''), and [[leek]]s ''(A. porrum)''. There are other plants in the genus ''Allium'' that also have the common name of onion, such as the Welsh onion ''(A. fistulosum)'', but when used without qualifiers, onion usually refers to ''Allium cepa''. It is also known as the '''garden onion'''.
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Onions offer a unique (pungent) flavor and odor that makes them prized for a multitude of dishes. Furthermore, human [[creativity]] has improved upon the species by making a wide number of cultivars with different, desirable attributes.
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{{toc}}
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The expression "layers of the onion" is used to describe a situation in which it is possible to go deeper and deeper revealing seemingly similar layers until a central core is reached. It has been used as a [[metaphor]] in [[mysticism]] to describe the supposed layers of reality.  
  
 
==Description==
 
==Description==
  
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Onions are variously placed in the [[flowering plant]] family Alliaceae or Liliales. Alliaceae is a [[Family (biology)|family]] of herbaceous plants are [[monocot]]s, part of [[Order (biology)|order]] [[Asparagales]]. The family has been widely but not universally recognized; in the past, the plants involved were often treated as belonging to the family [[Liliaceae]], and still are by some botanists. The Liliaceae, or the lily family, is a family of monocots in the order [[Liliales]]. Plants in this family have linear leaves, mostly with parallel veins, and flower parts in threes. The lily family was formerly a [[paraphyly|paraphyletic]] "catch-all" group that included a great number of genera that are now included in other families, including those now placed in Alliaceae.
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Onions are variously placed in the [[flowering plant]] family Alliaceae or Liliales. Alliaceae, a [[Family (biology)|family]] of herbaceous plants, are [[monocot]]s and part of [[Order (biology)|order]] [[Asparagales]]. The family has been widely but not universally recognized; in the past, the plants involved were often treated as belonging to the family [[Liliaceae]], and still are by some botanists. The Liliaceae, or the lily family, is a family of monocots in the order [[Liliales]]. Plants in this family have linear leaves, mostly with parallel veins, and flower parts in threes. The lily family traditionally was a [[paraphyly|paraphyletic]] "catch-all" group that included a great number of genera that are now included in other families, such as those now placed in Alliaceae.
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The onion, ''Allium cepa'', is known only in cultivation; it is no longer found in the wild. However, related wild species occur in Central Asia. The most closely-related species include ''Allium vavilovii'' Popov & Vved. and ''Allium asarense'' R.M. Fritsch & Matin from Iran (Grubben and Denton 2004). However Zohary and Hopf (2000) warn that "there are doubts whether the ''vavilovii'' collections tested represent genuine wild material or only feral derivatives of the crop." 
  
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''Allium cepa'' is known only in cultivation; it is no longer found in the wild. However, related wild species occur in Central Asia. The most closely-related species include ''Allium vavilovii'' Popov & Vved. and ''Allium asarense'' R.M. Fritsch & Matin from Iran (Grubben and Denton 2004). However Zohary and Hopf (2000) warn that "there are doubts whether the ''vavilovii'' collections tested represent genuine wild material or only feral derivatives of the crop." 
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[[Image:Onion Flower Head.jpg|thumb|right|240px|Flower head of a yellow onion]]
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''Allim cepa'' is believed to be of Asiatic origin. It is a hardy garden vegetable. The underground leaf bases, used in food storage, swell and form a tightly packed, concentric, fleshy bulb. As the bulb develops, the outer leaf base dries and becomes scaly, while the inner leaf bases thicken (UGA 2007). The bulb is rich in [[carbohydrate]]s and a sulfur-rich volatile oil. Onions are grown mainly for this edible bulb, which has a pungent odor and taste, but the above-ground [[leaf|leaves]] also are eaten.  
  
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''Allim cepa'' is believed to be of Asiatic origin. It is a hardy garden vegetable. The underground leaf bases, used in food storage, swell and from a tightly packed, concentric, fleshy bulb that is rich in [[carbohydrate]]s and a sulfur-rich volatile oil. They are grown mainly for this edible bulb, which has a pungent odor and taste, but the above-ground [[leaf|leaves]] also are eaten.  
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Bolting (flowering) is initiated when temperates fall below 50° F (UGA 2007). The flowers are a compound umbel, composed of small, greenish white flowers, that form on an elongated stem arising from the center of the bulb (UGA 2007). The onion root system is fibrous and shallow, spreading from 12 to 18 inches below the soil (UGA 2007). The onion is a perennial, but the cultivated forms often die after flowering in their second year (PFAF).
  
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Numerous varieties have been developed, with a diversity of flavors (mild or pungent), colors (white, yellow, brown, red), sizes, and shapes.  
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Numerous varieties of onions have been developed, with a diversity of flavors (mild or pungent), colors (white, yellow, brown, red), sizes, and shapes. Two main classifications are '''green onions''' (or spring onions, those harvested while immature) and '''dry onions''' (mature onions with a juicy flesh covered with dry, papery skin (Herbst 2001). Green onions are also known as scallions, which is a term associated with various members of the genus ''Allium'' that lack a fully-developed bulb. (The term scallion and green onion particularly is used to refer to the Welsh onion, ''Allium fistulosum'', which is said not to produce dry bulbs.)
  
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Along with garlics (''Allium sativum''), chives (''A. schoenoprasum''), and leeks (''A. porrum''), shallots are a close relative of onions. Shallot, as the word is commonly used, actually refers to two different ''Allium'' species of plant. The French grey shallot or griselle, which has been considered to be the "true shallot" by many, is ''Allium oschaninii'', a species that grows wild from Central to Southwest Asia. Other varieties of shallot include ''Allium cepa'' var. ''aggregatum'' or multiplier onions, which are considered by some as a variety of the onion, but which others list as the separate species ''A. ascalonicum''.
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Along with garlics ''(Allium sativum)'', chives ''(A. schoenoprasum)'', and leeks ''(A. porrum)'', shallots are a close relative of onions. Shallot, as the word is commonly used, actually refers to two different ''Allium'' species of plant. The French grey shallot or griselle, which has been considered to be the "true shallot" by many, is ''Allium oschaninii'', a species that grows wild from Central to Southwest Asia. Other varieties of shallot include ''Allium cepa'' var. ''aggregatum'' or multiplier onions, which are considered by some as a variety of the onion, but which others list as the separate species ''A. ascalonicum''.
  
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== Propagation and varieties==
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== Propagation and production==
 
[[Image:2005onion_and_shallot.PNG|thumb|right|Onion and [[shallot]] output in 2005]]  
 
[[Image:2005onion_and_shallot.PNG|thumb|right|Onion and [[shallot]] output in 2005]]  
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Onions may be grown from seed or, most commonly, from sets. Onion sets are produced by sowing seed very thickly one year, resulting in stunted plants which produce very small bulbs. These bulbs are very easy to set out and grow into mature bulbs the following year, but they have the reputation of producing a less durable bulb than onions grown directly from seed and thinned.
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The onion is easily propagated, transported, and stored.
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Onions may be grown from [[seed]] or, most commonly, from sets. Onion sets are produced by sowing seed very thickly one year, resulting in stunted plants that produce very small bulbs. These bulbs are very easy to set out and grow into mature bulbs the following year, but they have the reputation of producing a less durable bulb than onions grown directly from seed and thinned.
  
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Either planting method may be used to produce spring onions or green onions, which are onions harvested while immature. Green onion is a name also used to refer to ''Allium fistulosum'', the ''Welsh onion'', which is said not to produce dry bulbs.
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Either planting method may be used to produce spring onions or green onions.
  
 
<gallery>
 
<gallery>
 
Image:Two colors of onions.jpg|Brown and white onions
 
Image:Two colors of onions.jpg|Brown and white onions
 
Image:YellowOnions.jpg|[[Yellow Onions]]
 
Image:YellowOnions.jpg|[[Yellow Onions]]
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Image:Onion Flower Head.jpg|Flower head of a yellow onion
 
 
Image:ARS_red_onion.jpg|[[Red onion]]s
 
Image:ARS_red_onion.jpg|[[Red onion]]s
 
</gallery>
 
</gallery>
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*Bulb onion - Grown from seed (or onion sets), bulb onions range from the pungent varieties used for dried soups and onion powder to the mild and hearty [[sweet onion]]s, such as the [[Vidalia onion|Vidalia]] from Georgia or Walla Walla from Washington that can be sliced and eaten on a sandwich instead of meat.
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Bulb onions, grown from seeds or sets, range from the pungent varieties used for dried soups and onion powder to the mild and hearty [[sweet onion]]s, such as the [[Vidalia onion|Vidalia]] from Georgia or Walla Walla from Washington, which can be sliced and eaten on a sandwich instead of meat. Multiplier onions are raised from bulbs that produce multiple shoots, each of which forms a bulb. [[Tree onion]]s or Egyptian onions produce bulblets in the flower head; a [[hybrid]] of ''Allium cepa''s.
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*Multiplier onions - Raised from bulbs which produce multiple shoots, each of which forms a bulb.
 
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**[[Potato onion]]
 
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*[[Tree onion]] or Egyptian onion - Produce bulblets in the flower head; a [[hybrid]] of ''Allium cepa''s.
 
  
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Shallots and ten other onion (Allium cepa L.) varieties commonly available in the United States were evaluated: Western Yellow, Northern Red, New York Bold, Western White, Peruvian Sweet, Empire Sweet, Mexico, Texas 1015, Imperial Valley Sweet, and Vidalia.
 
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In general, the most pungent onions delivered many times the benefits of their milder cousins.
 
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Shallots had the most phenols, six times the amount found in Vidalia onion, the variety with the lowest phenolic content. Shallots also had the most antioxidant activity, followed by Western Yellow, New York Bold, Northern Red, Mexico, Empire Sweet, Western White, Peruvian Sweet, Texas 1015, Imperial Valley Sweet, and Vidalia.
 
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Western Yellow onions had the most flavonoids, eleven times the amount found in Western White, the variety with the lowest flavonoid content.
 
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For all varieties of onions, the more phenols and flavonoids they contained, the more antioxidant and anti-cancer activity they provided.
 
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When tested against liver and colon cancer cells, Western Yellow, New York Bold and shallots were most effective in inhibiting their growth. The milder-tasting varieties, Western White, Peruvian Sweet, Empire Sweet, Mexico, Texas 1015, Imperial Valley Sweet, and Vidalia, showed little cancer-fighting ability.
 
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==Production trends==
 
 
{| class="wikitable" align=left style="clear:left"
 
{| class="wikitable" align=left style="clear:left"
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! colspan=2|Top Ten Onions Producers—2005<br/>(1000 tonnes)
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! colspan=2|Top Ten Onions Producers—2005<br/>(1000 metric tons)
 
|-
 
|-
 
| {{CHN}} || align="right" | 19,793
 
| {{CHN}} || align="right" | 19,793
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|}
 
|}
 
{{clear}}
 
{{clear}}
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== Uses ==
 
== Uses ==
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[[Image:Organicsalsa.jpg||thumb|right|225px|Onions are used in [[Salsa (sauce)|salsa]].]]
 
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Onions are available in fresh, frozen, canned, pickled, and dehydrated forms. Onions can be used, usually chopped or sliced, in almost every type of food, including cooked foods and fresh salads, and as a spicy garnish; they are rarely eaten on their own but usually act as accompaniment to the main course. Depending on the variety, an onion can be sharp, spicy, and pungent or mild and sweet.
 
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Onions pickled in vinegar are eaten as a snack. These are often served as a side serving in fish and chip shops throughout the [[United Kingdom]]. Onions are a [[staple food]] in [[India]], and are therefore fundamental to [[Indian cooking]]. They are commonly used as a base for [[curry|curries]], or made into a [[paste]] and eaten as a main course or as a side dish.
 
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Tissue from onions is frequently used in [[science education]] to demonstrate [[microscope]] usage, because they have particularly large cells which are readily observed even at low magnifications.{{Fact|date=August 2007}}
 
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== Historical uses ==
 
 
[[Image:Muck onions 8640.jpg|250px|right|thumb|Onion fields near [[Elba, New York]]]]
 
[[Image:Muck onions 8640.jpg|250px|right|thumb|Onion fields near [[Elba, New York]]]]
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It is thought that bulbs from the onion family have been used as a food source for millennia. In Caananite [[Bronze Age]] settlements, traces of onion remains were found alongside [[fig]] and [[date palm|date]] stones dating back to 5000 B.C.E.{{Fact|date=August 2007}} However, it is not clear if these were cultivated onions. Archaeological and literary evidence suggests cultivation probably took place around two thousand years later in [[ancient Egypt]], at the same time that [[Leek (vegetable)|leek]]s and [[garlic]] were cultivated. Workers who built the Egyptian pyramids may have been fed [[radish]]es and onions.<ref>[http://www.selfsufficientish.com/onion.htm Onions Allium cepa]. selfsufficientish.com. Retrieved November 11, 2007.</ref>
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It is thought that bulbs from the onion family have been used as a food source for millennia. In Caananite [[Bronze Age]] settlements, traces of onion remains were found alongside [[fig]] and [[date palm|date]] stones dating back to 5000 B.C.E. However, it is not clear if these were cultivated onions. [[Archaeology|Archaeological]] and literary evidence suggests cultivation probably took place around two thousand years later in [[ancient Egypt]], at the same time that [[Leek (vegetable)|leek]]s and [[garlic]] were cultivated. Workers who built the Egyptian pyramids may have been fed [[radish]]es and onions (SelfSufficientish 2007).  
  
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The onion is easily propagated, transported and stored. [[Egypt]]ians worshipped it, believing that its spherical shape and concentric rings symbolized eternal life. Onions were even used in Egyptian burials as evidenced by onion traces being found in the eye sockets of [[Ramesses IV]]. They believed that if buried with the dead, the strong scent of onions would bring breath back to the dead.   
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[[Egypt]]ians worshipped the onion, believing that its spherical shape and concentric rings symbolized eternal life. Onions were even used in Egyptian burials as evidenced by onion traces being found in the eye sockets of [[Ramesses IV]]. They believed that if buried with the dead, the strong scent of onions would bring breath back to the dead.   
  
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In ancient [[Greece]], athletes ate large quantities of onion because it was believed that it would lighten the balance of blood. Roman [[gladiator]]s were rubbed down with onion to firm up their muscles. In the [[Middle Ages]] onions were such an important food that people would pay for their rent with onions and even give them as gifts.{{Fact|date=August 2007}} Doctors were known to prescribe onions to relieve headaches, [[snake]]bite and hair loss. The onion was introduced to [[North America]] by [[Christopher Columbus]] on his 1492 expedition to [[Haiti]]. Onions were also prescribed by doctors in the early 1500s to help with infertility in women, and even dogs and cattle and many other household pets.
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In ancient [[Greece]], athletes ate large quantities of onion because it was believed that it would lighten the balance of blood. Roman [[gladiator]]s were rubbed down with onion to firm up their muscles. In the [[Middle Ages]], onions were such an important food that people would pay for their rent with onions and even give them as gifts. Doctors were known to prescribe onions to relieve headaches, [[snake]]bite, and hair loss. Onions were also prescribed by doctors in the early 1500s to help with infertility in women, and even dogs and cattle and many other household pets.
  
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== Medicinal properties and health benefits ==
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The onion was introduced to [[North America]] by [[Christopher Columbus]] on his 1492 expedition to [[Haiti]].  
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{{nutritionalvalue | name = Raw Onions | kJ=166 | carbs = 9.34 g | protein=1.1 g | fat= 0.1 g | satfat=0.042 g | monofat = 0.013 g | polyfat = 0.017 g | sugars=4.24 g | fiber = 1.7 g | thiamin_mg=0.046 | riboflavin_mg=0.027 | niacin_mg=0.116 | folate_ug=19 | vitA_ug = 0 | vitB6_mg=0.12 | vitB12_ug=0 | vitC_mg=7.4 | vitE_mg=0.02 | vitK_ug=0.4 | calcium_mg=23 | iron_mg=0.21 | magnesium_mg=0.129 | phosphorus_mg=29 | potassium_mg=146 | sodium_mg=4 | zinc_mg=0.17 | water=89.11 g | source_usda=1 | right=1}}
 
  
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Evidence suggests that onions may be effective against the common cold, heart disease, [[diabetes]], [[osteoporosis]], and other diseases. They contain [[anti-inflammatory]], anticholesterol, anticancer, and [[antioxidant]] components such as [[quercetin]].<ref>[http://www.whfoods.com/genpage.php?tname=foodspice&dbid=45 Onions]. World's Healthiest Foods. Retrieved November 11, 2007.</ref>
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[[Image:Organicsalsa.jpg||thumb|right|225px|Onions are used in [[Salsa (sauce)|salsa]].]]
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Today, onions are available in fresh, frozen, canned, pickled, and dehydrated forms. Onions can be used, usually chopped or sliced, in almost every type of food, including cooked foods and fresh salads, and as a spicy garnish. They are rarely eaten on their own but usually act as accompaniment to the main course. Depending on the variety, an onion can be sharp, spicy, and pungent or mild and sweet.
  
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In many parts of the world, onions are used to heal blisters and [[boils]]. A traditional [[Maltese]] remedy for [[sea urchin]] wounds is to tie half a baked onion to the afflicted area overnight. In the morning, the spikes will be in the onion.{{Fact|date=August 2007}} In the [[United States]], products that contain onion extract (such as [[Mederma]]) are used in the treatment of topical scars.{{Fact|date=August 2007}}
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Onions pickled in [[vinegar]] are eaten as a snack. These are often served as a side serving in fish and chip shops throughout the [[United Kingdom]]. Onions are a [[staple food]] in [[India]], and are therefore fundamental to [[Indian cooking]]. They are commonly used as a base for [[curry|curries]], or made into a [[paste]] and eaten as a main course or as a side dish.
  
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In [[homeopathy]], Allium cepa is used for rhinorrhea and hay fever.<ref>Morrsion, Roger. 1993. ''Desktop guide to keynotes and confirmatory symptoms''. Grass Valley, CA: Hahnemann Clinic Publishing. ISBN 0-9635368-0-X.</ref>
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Tissue from onions is frequently used in [[science education]] to demonstrate [[microscope]] usage, because they have particularly large cells which are readily observed even at low magnifications.
  
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Onions, like [[garlic]], are members of the [[Allium]] family, and both are rich in powerful sulfur-containing compounds that are responsible for their pungent odors and for many of their health-promoting effects. Onions contain allyl propyl disulphide, while garlic is rich in allicin, diallyl disulphide, diallyl trisulfide and others. In addition, onions are very rich in chromium, a trace mineral that helps cells respond to insulin, plus vitamin C, and numerous flavonoids, most notably, [[quercetin]].
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=== Nutritional and medicinal properties ===
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{{nutritionalvalue | name = Raw Onions | kJ=166 | carbs = 9.34 g | protein=1.1 g | fat= 0.1 g | satfat=0.042 g | monofat = 0.013 g | polyfat = 0.017 g | sugars=4.24 g | fiber = 1.7 g | thiamin_mg=0.046 | riboflavin_mg=0.027 | niacin_mg=0.116 | folate_ug=19 | vitA_ug = 0 | vitB6_mg=0.12 | vitB12_ug=0 | vitC_mg=7.4 | vitE_mg=0.02 | vitK_ug=0.4 | calcium_mg=23 | iron_mg=0.21 | magnesium_mg=0.129 | phosphorus_mg=29 | potassium_mg=146 | sodium_mg=4 | zinc_mg=0.17 | water=89.11 g | source_usda=1 | right=1}}
  
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The higher the intake of onion, the lower the level of glucose found during oral or intravenous glucose tolerance tests. Experimental and clinical evidence suggests that allyl propyl disulfide is responsible for this effect and lowers blood sugar levels by increasing the amount of free insulin available. Allyl propyl disulfide does this by competing with insulin, which is also a disulphide, to occupy the sites in the liver where insulin is inactivated. This results is an increase in the amount of insulin available to usher glucose into cells causing a lowering of blood sugar.
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While onions are not particularly high in most nutrients, they do contain anti-[[inflammatory]], anti-[[cholesterol]], anti-[[cancer]], and [[antioxidant]] components, such as [[quercetin]] (GMF 2007). They also are rich in vitamin C and in chromium, a trace mineral tied to insulin response (GMF 2007). Onions, like [[garlic]], is rich in [[sulfur]]-containing compounds that yield its pungent odor and taste and is responsible for many of its health effects (GMF 2007).  
  
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In addition, onions are a very good source of [[chromium]], the mineral component in glucose tolerance factor, a molecule that helps cells respond appropriately to insulin. Clinical studies of diabetics have shown that chromium can decrease fasting blood glucose levels, improve glucose tolerance, lower insulin levels, and decrease total [[cholesterol]] and [[triglyceride]] levels, while increasing [[HDL-cholesterol]] levels. Marginal chromium deficiency is common in the United States, not surprising since chromium levels are depleted by the consumption of refined sugars and white flour products as well as the lack of exercise. One cup of raw onion contains over 20% of the Daily Value for this important trace mineral.
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Evidence suggests that onions may be effective against the common cold, heart disease, [[diabetes]], [[osteoporosis]], and other diseases.  
  
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The regular consumption of onions has, like garlic, been shown to lower high cholesterol levels and high blood pressure, both of which help prevent atherosclerosis and diabetic heart disease, and reduce the risk of heart attack or stroke. These beneficial effects are likely due to onions' sulfur compounds, its chromium and its vitamin B6, which helps prevent heart disease by lowering high homocysteine levels, another significant risk factor for heart attack and stroke. Onions have been singled out as one of the small number of vegetables and fruits that contributed to the significant reduction in heart disease risk seen in a meta-analysis of seven prospective studies. Of the more than 100,000 individuals who participated in these studies, those who diets most frequently included onions, tea, apples and broccoli-the richest sources of flavonoids-gained a 20% reduction in their risk of heart disease.
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Onion consumption has been found to be inversely proportional to [[glucose]] levels in oral or intravenous glucose tolerance tests&mdash;which is suggested to trace to the allyl propyl disulfide in onions, which lowers blood sugar levels by increasing availability of free insulin (GMF 2007). [[Chromium]] is also considered to help cells respond appropriately to insulin, with clinical trials showing that chromium can improve glucose tolerance, lower insulin levels, decrease fasting blood glucose levels, and decrease total [[cholesterol]] levels (GMF 2007). Consumption of onions has been traced to lower high cholesterol levels and high blood pressure&mdash;likely due to chromium, sulfur compounds, and vitamin B6 (GMF 2007).  
  
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[[Quercetin]], an [[antioxidant]] in onions, and curcumin, a [[phytonutrient]] found in the curry spice turmeric, reduce both the size and number of precancerous lesions in the human intestinal tract, suggests research published in ''Clinical Gasteroenterology and Hepatology''.
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Onions are a major source of flavonoids and phytochemicals, which are shown to have protective qualities against both cardiovascular disease and cancer (GMF 2007). Onions may be valuable for preventing excessive bone loss in women at increased risk for [[osteoporosis]] as they go through [[menopause]], as it has a chemical that inhibits the activity of osteoclasts (the cells that break down bone) (GMF 2007).  
  
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A compound newly identified in onions called ''gamma-L-glutamyl-trans-S-1-propenyl-L-cysteine sulfoxide'' (GPCS) inhibits the activity of osteoclasts (the cells that break down bone). The more GPCS given in this animal study, the more the bone resorptive (breakdown) action of osteoclasts was inhibited.
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In many parts of the world, onions are used to heal blisters and [[boils]]. In [[homeopathy]], ''Allium cepa'' is used for rhinorrhea and hay fever (Morrison 1993). Research suggests that quercetin, found in onions, reduces the size and number of precancerous lesions in the human intestinal tract (GMF 2007).  
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Onions may be especially beneficial for women,{{Fact|date=August 2007}} who are at increased risk for [[osteoporosis]] as they go through menopause. Fosamax (Alendronate), the drug typically prescribed to prevent excessive bone loss, works in a similar manner, by destroying osteoclasts, so they do not break down bone. Potential negative side effects of Fosamax include irritation of the upper gastrointestinal mucosa, acid regurgitation, esophageal ulcers and erosions.
 
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Several [[anti-inflammatory]] agents in onions render them helpful in reducing the severity of symptoms associated with inflammatory conditions such as the pain and swelling of osteo- and rheumatoid arthritis, the allergic inflammatory response of asthma, and the respiratory congestion associated with the common cold. Both onions and garlic contain compounds that inhibit lipoxygenase and cyclooxygenase (the enzymes that generate inflammatory prostaglandins and thromboxanes), thus markedly reducing inflammation. Onions' anti-inflammatory effects are due not only to their [[vitamin C]] and [[quercetin]], but to other active components called isothiocyanates. These compounds work synergistically to provide relief from inflammation. In addition, quercetin and other flavonoids found in onions work with vitamin C to help kill harmful bacteria, making onions an especially good addition to soups and stews during cold and flu season.
 
  
 
== Onions and eye irritation ==
 
== Onions and eye irritation ==
  
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As onions are sliced, [[cell (biology)|cells]] are broken, allowing [[enzymes]] called [[alliinase]]s  to break down [[sulfides]] and generate [[sulfenic acid]]s ([[amino acid]] [[sulfoxide]]s). Sulphenic acids are unstable and decompose into a volatile [[gas]] called [[syn-propanethial-S-oxide]]. The gas diffuses through the air and eventually reaches the eye, where it reacts with the water to form a diluted solution of [[sulfuric acid]]. This acid irritates the [[nerve]] endings in the [[eye]], making them sting. Tear glands produce tears to dilute and flush out the irritant.<ref name="Sciam">Scott, Thomas. [http://www.sciam.com/askexpert_question.cfm?articleID=000C5FF7-5DB5-1C72-9EB7809EC588F2D7 What is the chemical process that causes my eyes to tear when I peel an onion?] Scientific American. Retrieved November 11, 2007.</ref>
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As onions are sliced, [[cell (biology)|cells]] are broken, allowing [[enzymes]] called [[alliinase]]s  to break down [[sulfides]] and generate [[sulfenic acid]]s ([[amino acid]] [[sulfoxide]]s). Sulphenic acids are unstable and decompose into a volatile [[gas]] called [[syn-propanethial-S-oxide]]. The gas diffuses through the air and eventually reaches the eye, where it reacts with the water to form a diluted solution of [[sulfuric acid]]. This acid irritates the [[nerve]] endings in the [[eye]], making them sting. Tear glands produce tears to dilute and flush out the irritant (Scott 1999).
  
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Supplying ample water to the reaction prevents the gas from reaching the eyes. Eye irritation can, therefore, be avoided by cutting onions under running water or submerged in a basin of water. Rinsing the onion and leaving it wet while chopping may also be effective. Another way to avoid irritation is by not cutting off the root of the onion, or by doing it last, as the root of the onion has a higher concentration of enzymes.<ref>[http://www.onions-usa.org/about/faq.asp#cooking FAQ]. Onions-USA.org. Retrieved November 11, 2007.</ref> Chilling or freezing onions prevents the enzymes from activating, limiting the amount of gas generated. Using a sharp blade to chop onions will limit the cell damage and the release of enzymes that drive the irritation response. Having a fire, such as a candle or a burner, will help as the heat and flames will draw in the onion gas, burn it, and then send it up with the rest of the flame exhaust. In the heat, the chemical changes such that it no longer irritates the eyes.
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Supplying ample water to the reaction prevents the gas from reaching the eyes. Eye irritation can, therefore, be avoided by cutting onions under running water or submerged in a basin of water. Rinsing the onion and leaving it wet while chopping may also be effective. Another way to avoid irritation is by not cutting off the root of the onion, or by doing it last, as the root of the onion has a higher concentration of enzymes (NOA). Chilling or freezing onions prevents the enzymes from activating, limiting the amount of gas generated. Using a sharp blade to chop onions will limit the cell damage and the release of enzymes that drive the irritation response. Having a fire, such as a candle or a burner, will help as the heat and flames will draw in the onion gas, burn it, and then send it up with the rest of the flame exhaust. In the heat, the chemical changes such that it no longer irritates the eyes.
  
 
The volume of sulphenic acids released, and the irritation effect, differs among ''Allium'' species.
 
The volume of sulphenic acids released, and the irritation effect, differs among ''Allium'' species.
  
−
A firm in Toronto, Canada, attempted to utilize this property of onions in the manufacture of a form of [[tear gas]] for civilian use. It was marketed in 1991 but was unsuccessful as it had an effective shelf life of only three months.{{Fact|date=April 2007}}
+
==References==
−
 
 
  
−
== Onions in language ==
+
* Fay, M. F., and M. W. Chase. 1996. Resurrection of Themidaceae for the Brodiaea alliance, and recircumscription of Alliaceae, Amaryllidaceae and Agapanthoideae. ''Taxon'' 45: 441-451.
  
−
In the [[English language|English]] vernacular, "an onion" is a difficult situation, the use stemming from the onion's tendency to irritate or inflame the [[eyes]].{{Fact|date=August 2007}} Conversely, the term "onion" can be used to describe any state of being, as in the phrase, "[someone] really dices my onion!"  It may also represent an object of many layers.
+
* George Mateljan Foundation (GMF). 2007. [http://www.whfoods.com/genpage.php?tname=foodspice&dbid=45 Onions]. ''World's Healthiest Foods''. Retrieved November 11, 2007.
  
−
In some Scots dialects, onion is pronounced 'Ingin'.
+
* Grubben, G. J. H., and O. A. Denton. 2004. ''Plant Resources of Tropical Africa 2, Vegetables''. PROTA Foundation. Leiden, NL: Backhuys. ISBN 9057821486.  
  
−
The expression "Layers of the onion" is used to describe a situation in which it is possible to go deeper and deeper revealing seemingly similar layers until a central core is reached. It has been used as a metaphor in mysticism to describe the supposed layers of reality. More recently, the phrase "Onions have layers, Ogres have layers!" is said by the character Shrek in the first ''[[Shrek]]'' movie, by [[Dreamworks]] LLC, when he tries to explain to his partner, Donkey, that he is a complex person.
+
* Herbst, S. T. 2001. ''The New Food Lover's Companion: Comprehensive Definitions of Nearly 6,000 Food, Drink, and Culinary Terms. Barron's Cooking Guide.'' Hauppauge, NY: Barron's Educational Series. ISBN 0764112589.
  
−
{{Commons|Allium cepa}}
+
* Morrison, R. 1993. ''Desktop guide to keynotes and confirmatory symptoms''. Grass Valley, CA: Hahnemann Clinic Publishing. ISBN 096353680X.
  
−
In other languages too the onion has acquired different connotations, eg., amongst the Khasi tribe in North East India, Onion or "piat" in the local dialect refers to someone who is present everywhere or in every social gathering.
+
* National Onion Association (NOA). n.d. [http://www.onions-usa.org/about/faq.asp#cooking About onions: Frequently asked questions]. ''Onions-USA.org''. Retrieved November 11, 2007.
  
−
== See also ==
+
* Plants For a Future (PFAF). n.d. [http://www.ibiblio.org/pfaf/cgi-bin/arr_html?Allium+cepa ''Allium cepa'']. ''Plants For A Future''. Retrieved May 13, 2008.
−
*[[Onion Johnny]]
 
−
*[[Vidalia onion]]
 
  
−
==Notes==
+
* Scott, T. 1999. [http://www.sciam.com/askexpert_question.cfm?articleID=000C5FF7-5DB5-1C72-9EB7809EC588F2D7 What is the chemical process that causes my eyes to tear when I peel an onion?] ''Scientific American'' October 1, 1999. Retrieved November 24, 2007.
−
<references/>
 
  
−
Michael F. Fay and Mark W. Chase. 1996. Resurrection of Themidaceae for the Brodiaea alliance, and Recircumscription of Alliaceae, Amaryllidaceae and Agapanthoideae. ''Taxon'' 45: 441-451 ([http://links.jstor.org/sici?sici=0040-0262(199608)45%3A3%3C441%3AROTFTB%3E2.0.CO%3B2-M#abstract abstract])
+
* SelfSufficientish. 2007. [http://www.selfsufficientish.com/onion.htm Onions: ''Allium cepa'']. ''Selfsufficientish.com''. Retrieved November 11, 2007.
  
−
<ref>Zohary, Daniel and Maria Hopf. 2000. ''Domestication of plants in the Old World''. Oxford, UK: Oxford University Press. ISBN 0198503571.</ref>
+
* University of Georgia (UGA). 2007. [http://www.uga.edu/vegetable/onion.html Onion: ''Allium cepa'']. ''University of Georgia''. Retrieved November 24, 2007.
  
−
<ref name="prota">Grubben, G.J.H. & O.A. Denton. 2004. ''Plant Resources of Tropical Africa 2, Vegetables''. PROTA Foundation. Leiden, NL: Backhuys. ISBN 9057821486.</ref>
+
* Zohary, D., and M. Hopf. 2000. ''Domestication of Plants in the Old World''. Oxford, UK: Oxford University Press. ISBN 0198503571.
  
  
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== External links ==
 
−
*[http://database.prota.org/dbtw-wpd/exec/dbtwpub.dll?AC=QBE_QUERY&BU=http%3A%2F%2Fdatabase.prota.org%2Fsearch.htm&TN=PROTAB~1&QB0=AND&QF0=Species+Code&QI0=Allium+cepa&RF=Webdisplay PROTAbase on ''Allium cepa'']. Retrieved November 11, 2007.
 
−
*Fry, Steve. [http://members.aol.com/stevef88/discuss/onions.htm The Secret to Cutting Onions Without Crying]. Retrieved November 11, 2007.
 
  
 
[[Category:Life sciences]]
 
[[Category:Life sciences]]
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[[Category:Plants]]
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[[Category:Plants]][[Category:Food]]
  
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{{Credit|Onion|170294629|Alliaceae|173618375|Shallot|173465848}}
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{{Credit|Onion|170294629|Alliaceae|173618375|Shallot|173465848|Scallion|172443014}}

Latest revision as of 10:33, 11 March 2023

Onion
Onions
Onions
Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Liliopsida
Order: Asparagales
Family: Alliaceae
Genus: Allium
Species: A. cepa
Binomial name
Allium cepa
L.

Onion is the common name for the herbaceous, cold season plant Allium cepa, which is characterized by a edible, rounded bulb composed of concentric, fleshy, tightly packed, and enlarged leaf bases. Onion is also the name of this edible bulb, which is commercially valuable and known for its pungent oil that departs a strong taste.

Closely related plants of the same genus include chives (Allium schoenoprasum), garlic (A. sativum and A. scordoprasum), and leeks (A. porrum). There are other plants in the genus Allium that also have the common name of onion, such as the Welsh onion (A. fistulosum), but when used without qualifiers, onion usually refers to Allium cepa. It is also known as the garden onion.

Onions offer a unique (pungent) flavor and odor that makes them prized for a multitude of dishes. Furthermore, human creativity has improved upon the species by making a wide number of cultivars with different, desirable attributes.

The expression "layers of the onion" is used to describe a situation in which it is possible to go deeper and deeper revealing seemingly similar layers until a central core is reached. It has been used as a metaphor in mysticism to describe the supposed layers of reality.

Description

Onions are variously placed in the flowering plant family Alliaceae or Liliales. Alliaceae, a family of herbaceous plants, are monocots and part of order Asparagales. The family has been widely but not universally recognized; in the past, the plants involved were often treated as belonging to the family Liliaceae, and still are by some botanists. The Liliaceae, or the lily family, is a family of monocots in the order Liliales. Plants in this family have linear leaves, mostly with parallel veins, and flower parts in threes. The lily family traditionally was a paraphyletic "catch-all" group that included a great number of genera that are now included in other families, such as those now placed in Alliaceae.

The onion, Allium cepa, is known only in cultivation; it is no longer found in the wild. However, related wild species occur in Central Asia. The most closely-related species include Allium vavilovii Popov & Vved. and Allium asarense R.M. Fritsch & Matin from Iran (Grubben and Denton 2004). However Zohary and Hopf (2000) warn that "there are doubts whether the vavilovii collections tested represent genuine wild material or only feral derivatives of the crop."

Flower head of a yellow onion

Allim cepa is believed to be of Asiatic origin. It is a hardy garden vegetable. The underground leaf bases, used in food storage, swell and form a tightly packed, concentric, fleshy bulb. As the bulb develops, the outer leaf base dries and becomes scaly, while the inner leaf bases thicken (UGA 2007). The bulb is rich in carbohydrates and a sulfur-rich volatile oil. Onions are grown mainly for this edible bulb, which has a pungent odor and taste, but the above-ground leaves also are eaten.

Bolting (flowering) is initiated when temperates fall below 50° F (UGA 2007). The flowers are a compound umbel, composed of small, greenish white flowers, that form on an elongated stem arising from the center of the bulb (UGA 2007). The onion root system is fibrous and shallow, spreading from 12 to 18 inches below the soil (UGA 2007). The onion is a perennial, but the cultivated forms often die after flowering in their second year (PFAF).

Numerous varieties of onions have been developed, with a diversity of flavors (mild or pungent), colors (white, yellow, brown, red), sizes, and shapes. Two main classifications are green onions (or spring onions, those harvested while immature) and dry onions (mature onions with a juicy flesh covered with dry, papery skin (Herbst 2001). Green onions are also known as scallions, which is a term associated with various members of the genus Allium that lack a fully-developed bulb. (The term scallion and green onion particularly is used to refer to the Welsh onion, Allium fistulosum, which is said not to produce dry bulbs.)

Along with garlics (Allium sativum), chives (A. schoenoprasum), and leeks (A. porrum), shallots are a close relative of onions. Shallot, as the word is commonly used, actually refers to two different Allium species of plant. The French grey shallot or griselle, which has been considered to be the "true shallot" by many, is Allium oschaninii, a species that grows wild from Central to Southwest Asia. Other varieties of shallot include Allium cepa var. aggregatum or multiplier onions, which are considered by some as a variety of the onion, but which others list as the separate species A. ascalonicum.

Propagation and production

Onion and shallot output in 2005

The onion is easily propagated, transported, and stored.

Onions may be grown from seed or, most commonly, from sets. Onion sets are produced by sowing seed very thickly one year, resulting in stunted plants that produce very small bulbs. These bulbs are very easy to set out and grow into mature bulbs the following year, but they have the reputation of producing a less durable bulb than onions grown directly from seed and thinned.

Either planting method may be used to produce spring onions or green onions.

  • Brown and white onions

  • Yellow Onions

  • Red onions

Bulb onions, grown from seeds or sets, range from the pungent varieties used for dried soups and onion powder to the mild and hearty sweet onions, such as the Vidalia from Georgia or Walla Walla from Washington, which can be sliced and eaten on a sandwich instead of meat. Multiplier onions are raised from bulbs that produce multiple shoots, each of which forms a bulb. Tree onions or Egyptian onions produce bulblets in the flower head; a hybrid of Allium cepas.

Top Ten Onions Producers—2005
(1000 metric tons)
Flag of People's Republic of China People's Republic of China 19,793
Flag of India India 5,500
Flag of United States United States 3,346
Flag of Turkey Turkey 2,220
Flag of Pakistan Pakistan 1,764
Flag of Russia Russia 1,758
Flag of South Korea South Korea 1,750
Flag of Japan Japan 1,637
Flag of Egypt Egypt 1,302
Flag of Spain Spain 1,149
World Total 64,101
Source:
UN Food & Agriculture Organization (FAO)[1]

Uses

Onion fields near Elba, New York

It is thought that bulbs from the onion family have been used as a food source for millennia. In Caananite Bronze Age settlements, traces of onion remains were found alongside fig and date stones dating back to 5000 B.C.E. However, it is not clear if these were cultivated onions. Archaeological and literary evidence suggests cultivation probably took place around two thousand years later in ancient Egypt, at the same time that leeks and garlic were cultivated. Workers who built the Egyptian pyramids may have been fed radishes and onions (SelfSufficientish 2007).

Egyptians worshipped the onion, believing that its spherical shape and concentric rings symbolized eternal life. Onions were even used in Egyptian burials as evidenced by onion traces being found in the eye sockets of Ramesses IV. They believed that if buried with the dead, the strong scent of onions would bring breath back to the dead.

In ancient Greece, athletes ate large quantities of onion because it was believed that it would lighten the balance of blood. Roman gladiators were rubbed down with onion to firm up their muscles. In the Middle Ages, onions were such an important food that people would pay for their rent with onions and even give them as gifts. Doctors were known to prescribe onions to relieve headaches, snakebite, and hair loss. Onions were also prescribed by doctors in the early 1500s to help with infertility in women, and even dogs and cattle and many other household pets.

The onion was introduced to North America by Christopher Columbus on his 1492 expedition to Haiti.

Onions are used in salsa.

Today, onions are available in fresh, frozen, canned, pickled, and dehydrated forms. Onions can be used, usually chopped or sliced, in almost every type of food, including cooked foods and fresh salads, and as a spicy garnish. They are rarely eaten on their own but usually act as accompaniment to the main course. Depending on the variety, an onion can be sharp, spicy, and pungent or mild and sweet.

Onions pickled in vinegar are eaten as a snack. These are often served as a side serving in fish and chip shops throughout the United Kingdom. Onions are a staple food in India, and are therefore fundamental to Indian cooking. They are commonly used as a base for curries, or made into a paste and eaten as a main course or as a side dish.

Tissue from onions is frequently used in science education to demonstrate microscope usage, because they have particularly large cells which are readily observed even at low magnifications.

Nutritional and medicinal properties

Raw Onions
Nutritional value per 100 g
Energy 40 kcal   170 kJ
Carbohydrates     9.34 g
- Sugars  4.24 g
- Dietary fiber  1.7 g  
Fat 0.1 g
- saturated  0.042 g
- monounsaturated  0.013 g  
- polyunsaturated  0.017 g  
Protein 1.1 g
Water 89.11 g
Vitamin A  0 μg 0%
Thiamin (Vit. B1)  0.046 mg   4%
Riboflavin (Vit. B2)  0.027 mg   2%
Niacin (Vit. B3)  0.116 mg   1%
Vitamin B6  0.12 mg 9%
Folate (Vit. B9)  19 μg  5%
Vitamin B12  0 μg   0%
Vitamin C  7.4 mg 12%
Vitamin E  0.02 mg 0%
Vitamin K  0.4 μg 0%
Calcium  23 mg 2%
Iron  0.21 mg 2%
Magnesium  0.129 mg 0% 
Phosphorus  29 mg 4%
Potassium  146 mg   3%
Sodium  4 mg 0%
Zinc  0.17 mg 2%
Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database

While onions are not particularly high in most nutrients, they do contain anti-inflammatory, anti-cholesterol, anti-cancer, and antioxidant components, such as quercetin (GMF 2007). They also are rich in vitamin C and in chromium, a trace mineral tied to insulin response (GMF 2007). Onions, like garlic, is rich in sulfur-containing compounds that yield its pungent odor and taste and is responsible for many of its health effects (GMF 2007).

Evidence suggests that onions may be effective against the common cold, heart disease, diabetes, osteoporosis, and other diseases.

Onion consumption has been found to be inversely proportional to glucose levels in oral or intravenous glucose tolerance tests—which is suggested to trace to the allyl propyl disulfide in onions, which lowers blood sugar levels by increasing availability of free insulin (GMF 2007). Chromium is also considered to help cells respond appropriately to insulin, with clinical trials showing that chromium can improve glucose tolerance, lower insulin levels, decrease fasting blood glucose levels, and decrease total cholesterol levels (GMF 2007). Consumption of onions has been traced to lower high cholesterol levels and high blood pressure—likely due to chromium, sulfur compounds, and vitamin B6 (GMF 2007).

Onions are a major source of flavonoids and phytochemicals, which are shown to have protective qualities against both cardiovascular disease and cancer (GMF 2007). Onions may be valuable for preventing excessive bone loss in women at increased risk for osteoporosis as they go through menopause, as it has a chemical that inhibits the activity of osteoclasts (the cells that break down bone) (GMF 2007).

In many parts of the world, onions are used to heal blisters and boils. In homeopathy, Allium cepa is used for rhinorrhea and hay fever (Morrison 1993). Research suggests that quercetin, found in onions, reduces the size and number of precancerous lesions in the human intestinal tract (GMF 2007).

Onions and eye irritation

As onions are sliced, cells are broken, allowing enzymes called alliinases to break down sulfides and generate sulfenic acids (amino acid sulfoxides). Sulphenic acids are unstable and decompose into a volatile gas called syn-propanethial-S-oxide. The gas diffuses through the air and eventually reaches the eye, where it reacts with the water to form a diluted solution of sulfuric acid. This acid irritates the nerve endings in the eye, making them sting. Tear glands produce tears to dilute and flush out the irritant (Scott 1999).

Supplying ample water to the reaction prevents the gas from reaching the eyes. Eye irritation can, therefore, be avoided by cutting onions under running water or submerged in a basin of water. Rinsing the onion and leaving it wet while chopping may also be effective. Another way to avoid irritation is by not cutting off the root of the onion, or by doing it last, as the root of the onion has a higher concentration of enzymes (NOA). Chilling or freezing onions prevents the enzymes from activating, limiting the amount of gas generated. Using a sharp blade to chop onions will limit the cell damage and the release of enzymes that drive the irritation response. Having a fire, such as a candle or a burner, will help as the heat and flames will draw in the onion gas, burn it, and then send it up with the rest of the flame exhaust. In the heat, the chemical changes such that it no longer irritates the eyes.

The volume of sulphenic acids released, and the irritation effect, differs among Allium species.

References
ISBN links support NWE through referral fees

  • Fay, M. F., and M. W. Chase. 1996. Resurrection of Themidaceae for the Brodiaea alliance, and recircumscription of Alliaceae, Amaryllidaceae and Agapanthoideae. Taxon 45: 441-451.
  • George Mateljan Foundation (GMF). 2007. Onions. World's Healthiest Foods. Retrieved November 11, 2007.
  • Grubben, G. J. H., and O. A. Denton. 2004. Plant Resources of Tropical Africa 2, Vegetables. PROTA Foundation. Leiden, NL: Backhuys. ISBN 9057821486.
  • Herbst, S. T. 2001. The New Food Lover's Companion: Comprehensive Definitions of Nearly 6,000 Food, Drink, and Culinary Terms. Barron's Cooking Guide. Hauppauge, NY: Barron's Educational Series. ISBN 0764112589.
  • Morrison, R. 1993. Desktop guide to keynotes and confirmatory symptoms. Grass Valley, CA: Hahnemann Clinic Publishing. ISBN 096353680X.
  • Plants For a Future (PFAF). n.d. Allium cepa. Plants For A Future. Retrieved May 13, 2008.
  • SelfSufficientish. 2007. Onions: Allium cepa. Selfsufficientish.com. Retrieved November 11, 2007.
  • University of Georgia (UGA). 2007. Onion: Allium cepa. University of Georgia. Retrieved November 24, 2007.
  • Zohary, D., and M. Hopf. 2000. Domestication of Plants in the Old World. Oxford, UK: Oxford University Press. ISBN 0198503571.

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