| Caloric Content | 41 kcal. |
|---|---|
| Proteins | 1 g. |
| Fats | 0 g. |
| Carbohydrates | 8 g. |
| Boil | 6 min. |
| Fry | 5 min. |
| Stew | 10 min. |
| Bake | 30 min. |
It is a perennial herbaceous plant. The bulb reaches up to 15 cm in diameter, with dry outer yellow scales and white inner ones. It is a common vegetable with a characteristic sharp smell and piquant, burning taste. It is a rich source of vitamins B, C, essential oils, iron, and potassium. Onion has antimicrobial properties. Both the bulb and green leaves are used in cooking. Onion can be added to a huge variety of dishes, from soups, broths, stews, to sauces, salads, and delicacies. It is consumed raw, fried, boiled, marinated, sautéed, blanched, and salted. It can be combined with meat, poultry, fish, game, vegetables. Onion can be added to marinade for meat to make meat fibers softer and juicier. The vegetable is irreplaceable in food preservation. The average weight of one onion is 120-130 grams.
