Onions
Onions are a pungent and flavorful bulb vegetable, a fundamental ingredient in cuisines worldwide. They can be consumed raw, cooked, or as a flavoring agent in a vast array of dishes, adding depth and a savory aroma. Onions are also a good source of vitamin C, B vitamins, and dietary fiber, and contain beneficial plant compounds like flavonoids.
Nutritional Value
| Nutrient | Amount (per 100g) |
| Calories | ~40 kcal |
| Carbohydrates | ~9.3 g |
| Protein | ~1.1 g |
| Fat | ~0.1 g |
| Fiber | ~1.7 g |
| Potassium | ~146 mg |
| Vitamin C | ~7.4 mg |
| Vitamin B6 | ~0.12 mg |
Storage Tips
Store whole onions in a cool, dry, and well-ventilated place; they last up to 3–4 weeks.
Keep onions away from potatoes, as both release gases/moisture that cause faster spoilage.
Do not refrigerate whole onions; cold temperatures make them soft and sprout quickly.