What are onions good for?

Onion benefits


What are onions?


Photo of onions

Onions (Allium cepa) are vegetables.

Each onion is a rounded bulb buried underground, mostly whitish, although there are varieties with more and less intense purple hues.

Onions skin is the same color as the inside of the bulb if they are tender, or brown or even very intense purple if they are old.

They are composed of several layers from the skin to the interior of the bulb.

Their taste can vary depending on the variety from being soft and sweet, to very strong and spicy.

What are the main nutrients of onions? Onions composition

Onion composition

Main components of onions

As an energy source, 100 grams of onions provide 38 kcal.

Their proportion of nutrients are divided into:

Minerals of onions

Onions are rich in potassium, magnesium, phosphorus and calcium.

Vitamins of onions

They contain a lot of vitamin C and vitamin B9 (folic acid), and small amounts of other B vitamins

Nutritional characteristics of onions

cebollas tiernas

Photo of tender onions

  • – Onion has a high water content.

  • It provides little energy.

  • It contains very little fat, although of high quality and with many health benefits.

  • It has a very low protein content.

  • It has a good carbohydrate, especially sugars.

  • It possesses a moderatefiber content.

  • It helps to remove toxins from our body, because it contains potassium.

  • It helps maintain our brain function properly, because it contains phosphorus. In addition, together with calcium, it maintains the balance of the formation of strong bones.

  • Because of its magnesium content, it helps the contraction and relaxation of muscles.

  • For its content in B vitamins, particularly vitamin B9, it helps us to grow properly.

  • It protects us from colds, helps heal wounds, toxins and aging, because it contains vitamin C.

Onion in the kitchen

Some onion recipes

punto rojo More information about other foods and nutrition.

*Related information: More information on onion
This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

22 April, 2019

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