The onion (Allium cepa) (Latin ‘cepa’ = onion), also known as the bulb onion or common onion, is used as a vegetable and is the most widely cultivated species of the genus Allium.

Allergy Alert: 

Onion is a widely cultivated vegetable which is used in a lot of recipes. It is a species of genus “Allium“. But there are few people who have been suffering from allergic reaction as soon as they consume onion. The reaction is mild in most occasions but can be severe if not treated seriously. This can turn out as deadly on rare occasions though. One can either have an allergy to cooked or raw onions. Raw onion allergy has more converse effects as the protein exists in it. But upon cooking or frying, the protein departs it. So, a lot of people face no problem at all or very little reaction with cooked onions. It is hard to find a recipe without onions as it brings a different taste in food. Sauce, ketchup, fast foods and salad are some of the food items which need onions in it. But if you are suffering from onion allergy, you should not smell or come in contact with it. If you are very sensitive, then even the vapor of onions can create some reaction in the body (Survive from Food Allergy, 2014)(Direct Paste)

Common Uses:

Onions can be cooked in a variety of ways or may be eaten raw. They are often included in salads and can also be used to add flavor to other entrees, such as steak or pasta.

Nutritional Information:

Amount Per 1 cup, chopped (160 g)
Calories 64
% Daily Value*
Total Fat 0.2 g 0%
Saturated fat 0.1 g 0%
Polyunsaturated fat 0 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0%
Sodium 6 mg 0%
Potassium 234 mg 6%
Total Carbohydrate 15 g 5%
Dietary fiber 2.7 g 10%
Sugar 7 g
Protein 1.8 g 3%
Vitamin A 0% Vitamin C 19%
Calcium 3% Iron 1%
Vitamin D 0% Vitamin B-6 10%
Vitamin B-12 0% Magnesium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Dietary Information and Custom Fields

Here is a link to an article relating to onions.