Onion
About
An onion is a vegetable that is the most widely cultivated species of the genus Allium. The onion has been grown and selectively bred in cultivation for at least 7,000 years. It is a biennial plant, but is usually grown as an annual.
Growing
Onions are best cultivated in fertile soils that are well-drained. Sandy loams are good as they are low in sulphur, while clayey soils usually have a high sulphur content and produce pungent bulbs. Onions require a high level of nutrients in the soil. Phosphorus is often present in sufficient quantities, but may be applied before planting because of its low level of availability in cold soils. Nitrogen and potash can be applied at regular intervals during the growing season, the last application of nitrogen being at least four weeks before harvesting.
Local
Common Recipes
Varieties
Red
Sharper and spicier, also good for pickling
White
Softer and milder, good for pico de gallo, and huevos rancheros
Yellow
severe when raw but mellow when sautéed, roasted, or caramelized, good all purpose
Nutritional Information
Based on a 100g portion 1
| name | amount |
|---|---|
| water | 0 g |
| energy | 0 kJ |
| protein | 0 g |
| fat | 0 g |
References
-
USDA Fooddata Central Database -- https://fdc.nal.usda.gov ↩
