The onion plant is a member of the lily family and a closer relationship of garlic. Onion is also known as the “king of vegetables” on account of its peppery taste. There exist various varieties of the onion such as yellow, green globe’s yellow.

Among it, white is availed all around the world and consumed more than  ¾ % of all onions. They also in color, size, and taste.

The smaller onions come in lots of varieties such as the grassy onion, or Allium porrum which includes chives, scallions, and shallots. The smaller the onions, the more peppery they are.  They always make your eyes water while you cut them, due to natural sulfur Properties.

i) The History of Onions

The majority of researchers accept that the onion has been cultivated for 5000 years or longer. As onions are cultivated wild in varied regions, they might have existed and most likely used for thousands of years and cultivated concurrently all over the world.

Onions might be one of the earliest cultivated crops since they were less biodegradable than other foods at the time. Onions might have been easy to grow, and might be grown in a variety of soils and atmospheres. In addition, the onion was applicable to nourishing human life.

Onions prevented thirst and may be dried and preserved for later use when food might be insufficient. While the place and era of the onion’s origin are still a puzzle, many records from very prehistoric times specify its significance as a food and its use in painting, treatment, and mummification.

Onions might have been cultivated in Chinese’s backyards as early as 5000 years ago, and they are also quoted in some of the oldest Vedic scripts from India. In Egypt, onions exist back to 3500 B.C. There is a sign that the Sumerians were growing onions as prehistoric as 2500 B.C. One Sumerian text determined to about 2500 B.C. tells of person plowing over the city government’s onion covering.

ii) History of Onions India

In sixth-century B.C. in ancient India, a well known curative thesis Charaka – Sanhita glorifies the onion plant as therapeutics for a diuretic, excellent for digestion, good for heart, eyes, and joints.

iii) History Of Egyptian Onions

In Egypt, onions were pondered to be an object of worship. The onion represented everlastings to the Egyptians, who buried onions together with their Pharaohs. The Egyptians saw endless life in the structure of the onion because of its circle-within-a-circle framework.

Paintings of onions are seen on the inner walls of the pyramids and in the graves of both the Old Kingdom and the New Kingdom. The onion is referred to as a funeral gift and pictured on the dinner tables of the great banquets both big, peeled onions and thin, unripe ones. They were shown upon the religious platforms of the gods.

Generally, Egyptian priests are described holding onions in his hand or covering a religious platform with a bunch of their leaves or roots. In mummies, onions have been generally seen in the pelvic regions of the person. King Ramses IV, who died in 1160 B.C., was laid to rest with onions in his eye sockets.

Different Types of Onions

Onions differ in size, color, and flavor. The time of a year harvested are also varied. These diversities cause onion plants very multifaceted.

1. Red Onions: Red Onions is an excellent alternative for lots of fresh garnishing and also for charbroiling, roasting and grilling and due to its magnificent color.
2. White Onions: White Onions are frequently used in white sauces, preparing salads, and is well known as traditional onion for typical Mexican cuisine. It obtains a golden color and tastes a sweet flavor when sauteed.
3. Yellow Onions: Yellow Onions are full-flavored as well as are a credible standby for cooking as good as anything. Yellow onions turn to rich dark brown when it is cooked and is best deliver for French Onion Soup due to its sharp sweet flavoring taste.
4. Bulb onions: Bulb onions can be varied in color like white, red or yellow. Approximately, 87 percentages of the produce are dedicated to yellow onion production, accompanied by about 8 percent red onions, and 5percent  to white onions.

Nutritional Value of Onions

Dried onions have an amazing source of fiber and a rich source of natural healthy sulfur compounds, alike to those found in garlic. Study on onions has lagged behind garlic analysis, on onions appear to have alike cardiovascular advantages, such as lowering blood pressure as well as blood cholesterol levels, in a very short period of time.

Onions also contain phytochemicals named flavonoids, that help vitamin C in its function of improving the uprightness of blood vessels and reducing inflammation. All this spells out helpful for our cardiovascular system. One distinct properties flavonoid, quercetin, may hold back tumor growth and keep colon cancer aside.

In addition, a newly identified compound has appeared to competitive the prescription-drug alendronate in inhibitory bone loss in menopausal women. Onions also contain chromium and vitamin C.Chromium is a mineral that improves cells respond to insulin. It is ultimately facilitating with blood-glucose control. Green onions, due to their bright green tops, give a richness of vitamin A.

Health Benefits of Onions

The onion has been used as a home remedy since ancient times. Physicians in ancient Egypt prized the onion for its diuretic, stimulating, and expectorant properties. Even today, raw onion juice mixed with honey is used as an expectorant to get rid of phlegm associated with respiratory problems such as cold, cough, bronchitis, influenza and other benefits are.

1. Urinary tract infection:  Boil a few onions in water until half of the water vaporized.  Filter the onion water, let it be cool and drink.  The anti-bacterial properties will benefit to ease the burning feeling in urination.
2. Anti-inflammatory:  The anti-inflammatory properties in onion are effective in lowering the signs of provoking circumstances such as gout and arthritis.
3. Respiratory:  Mixture of same quantities of onion juice and honey and take 3-4 teaspoonfuls of this mixture every day.  It benefits to liquidize mucus and prevent its furthermore, formation.  It is additionally one of the best prevention against the common cold.
4. Blood pressure: Eating uncooked or cooked, onions will benefit to lower blood pressure spontaneously.  It additionally dilutes the blood, liquefies blood clotting and clears the blood of infirm fats.
5. Anemia:  The high concentrate of natural iron in onion makes it advantageous for the healing of anemia.
6. Sexual debility:  Onion is a powerful booster and halts second just to garlic.  For this, the white varieties of Onions are the most effective.
7. Immune booster:  The Onions eating can increase blood flow and reasons sweating. Which can be useful in cold weather to ward off illness, lower fever and sweat out colds and influenza.
8. Anti-coagulant: Consuming only a half medium size raw onion daily can substantially lower cholesterol and help to refrain from heart attacks.
9. Cholesterol:  Eating half a medium fresh onion every day significantly helps to an accurate blood clot, lower the LDL cholesterin and avoids heart attacks.
10. Diabetes:  Chromium in onion helps diabetics cells respond to bring down the insulin level and rectify glucose tolerance.
11. Anti-septic: Onions Fight’s virus bacteria, involving E.coli and salmonella, and is advantageous for tuberculosis and diseases of the urinary tract like cystitis.
12. Osteoporosis:  A composition has recently been picked out in onions that prevent the activities of cracking down bones. Particularly helpful for women who are at risk for osteoporosis as they go during menopause.
13. Hair loss:  A research has revealed that applying onion juice on the scalp twice a week for two months will begin hair regrowth. It is. Certainly, cost less than those hair tonics.
14. Ear disorder:  In various traditions, Onions are used to stop ringing in the ear. Cotton wool is dipped into onion juice and put into the ear.
15. Constipation and intestinal gas:  Adding lots of onions in your cooking will help to soothe chronic constipation and intestinal gas.