Onion
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Major Growing Areas
It is said that onions are originally from West Asia. The cultivation of onions was already depicted in hieroglyphs as early as in ancient Egypt 3000 years from now. Onions are now widely grown worldwide, with countries such as China, India, the United States and Turkey as the major producers.
Varieties
Onions come in a few hundred varieties, each of which is different in taste, texture and crispness. The more commonly recognised ones are the yellow, white and purple onions. Yellow onions are sweeter in general, while purple onions are relatively spicy.
Nutritional Values
Containing dietary fibre and potassium, onions are also rich in antioxidants, which help promote cell health and prevent diseases.
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| Per 100 g (Approximately equivalent to one medium-sized onion) |
| Energy |
40 kcal |
| Dietary Fibre |
1.7 g |
| Vitamin C |
7 mg |
| Potassium |
146 mg |
Buying and Cooking Tips
The best onions should have dry and undamaged outer skin. It is not recommended to choose those that have sprouted or turned black. Onions can be stored in a cool, well-ventilated place instead of a refrigerator. After dicing, shredding or cutting into small pieces, onions can be paired with various ingredients to make delicious dishes.
Fun Facts
Onions contain natural sugars, which will be caramelised when being heated at high temperatures (e.g. when making French Onion Soup), enhancing their flavour and colour. After being cut open, onions will release phytochemicals into the air that irritate the eyes, causing them to tear easily. Refrigerating onions or soaking them in water can reduce the chance for this situation to happen.
Common Dishes:
French Onion Soup; Braised Pork Chops with Onions; Chicken, Egg and Onion Bowl (Onion Oyakodon), etc.
"One serving of vegetables" is approximately equivalent to:
½ bowl of cooked onions
Note: One bowl = 250-300 ml
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