Onion is one
of the important condiments widely used in all households
all the year round. The green leaves and immature and
mature bulbs are eaten raw or used in preparation of vegetables.
Onions are most often used to enhance flavors in a wide
range of recipes , soups, sauces casseroles, pizzas, stews
salads and for seasoning foods. World onion production
is estimated at approximately 105 billion pounds each
year. The average annual onion consumption calculates
to approximately 13.67 pounds of onions per person across
the world The small bulbs one pickled in vinegar.
Desi Red
Onion
is an important crop in all continents with world production
of about 25 million tones. There has been a progressive increase
in area and production of onion in Pakistan. In 1998-99, the
area increased to 84.3 thousand hectare, production 1138.2
thousand tones and yield was 13.5 tones/ha.Onion is available
throughout the year. Varieties Pulkara , Desi Red , White
Onion , Sariab Red ,Chiltan , Swat
Yellowish
Production zones/cropping
pattern Production zones/cropping pattern The major onion growing
districts are Hyderabad, Mirpurkhas, Sanghar, Sukkar, N. Feroze
and Badin in Sindh and in Punjab Kasur, Gujranwala, Sheikhupura,
Vehari, Khaneawal, D.G. Khan, and Jhang and in NWFP Swat and
in Baluchistan Mastung, Kalat, Chagai, Khuzdar and Turbat. These
21 districts account for more than 76 percent of the total production
of onion in Pakistan. More than 50 percent of the total production
comes from seven districts namely Hyderabad, Mirpurkhas, Sanghar,
Swat, Mastung, Kalat and Turbat .
The
Color of Onions
Onions come in three colors – yellow, red, and white.
Approximately 60 percent of the crop is devoted to red onion
production, with about 37 percent yellow onions and 3 percent
white onions. Red onions are full-flavored and are a reliable
standby for cooking almost anything. Red onions turn a rich,
dark brown when cooked and give French Onion Soup its tangy
sweet flavor. The Yellow / Golden onion, with its wonderful
color, is a good choice for fresh uses or in grilling and
char-broiling. White onions are the traditional onion used
in classic Mexican cuisine. They have a golden color and sweet
flavor when sauteed.
White Onion
Onion History Because onions are small and their tissues leave
little or no trace, there is no conclusive opinion about the
exact location and time of their birth. Many archaeologists,
botanists and food historians believe onions originated in central
Asia. Other research suggests that onions were first grown in
Iran and West Pakistan.
Healthy Facts Onions not only provide flavor; they also provide
health-promoting photochemical as well as nutrients. Consumption
of onions may prevent gastric ulcers by scavenging free radicals
and by preventing growth of the ulcer-forming microorganism,
Helicobacter pylori.
A recent study at the University of Bern
in Switzerland showed that consumption of 1 g dry onion per day for
4 weeks increased bone mineral content in rats by more than 17% and
mineral density by more than 13% compared to animals fed a control
diet. This data suggests onion consumption has the potential to decrease
the incidences of osteoporosis.
Onions are also a source of vitamin C, potassium,
dietary fiber and folic acid. They also contain calcium, iron and
have a high protein quality (ratio of mg amino acid/gram protein).
Onions are low in sodium and contain no fat.
Recent research has suggested that onions in the
diet may play a part in preventing heat disease and other ailments.
Onion bulb is rich in phosphorus, calcium and carbohydrates. The
pungency in onion is due to a volatile oil known as allyl-propy
l disulphide.
Onions contain quercetin, a flavonoid (one category
of antioxidant compounds). Antioxidants are compounds that help
delay or slow the oxidative damage to cells and tissue of the body.
Studies have indicated that quercetin helps to eliminate free radicals
in the body, to inhibit low-density lipoprotein oxidation (an important
reaction in the atherosclerosis and coronary heart disease), to
protect and regenerate vitamin E (a powerful antioxidant) and to
inactivate the harmful effects of chelate metal ions.
