Brief

• Salad, Soup,
• Queen of Kitchen
• Carbohydrates, fat, protein, calcium, phosphorus, irion, Vitamin B, Vitamin C and Nicotinic acid
• Pungency is due to volatile oil known as allyl-propyl-disulphide(C6H12S2)
• During summer it reduces body heat, useful in dysentery
• Edible portion is a modified stem which is known as “bulb”.
• The typical flavor of Onion is due to the presence of a volatile oil known as “ally-propyl disulphide”
• and the red color is because of the presence of the pigment ‘Anthocyanin’
• and yellow color because of the presence of ‘Quercetin’.
• Onions go through a process called `bulbing’ to produce the onion bulb.
• Bulbing is affected by amount of daylight, not by plant age.
• Daylight necessary to initiate bulbing depends on the variety of onion and can range from 12 hours for early maturing types to 15 hours for late maturing types.
• Mature onion bulb size is highly correlated to the size of the onion plant at the time bulb formation begins.
• Factors affecting large bulb formation include early planting, space per plant, soil moisture;
• weed competition early in the growing season, and damage from blowing soil particles, insects and pests
• older leaves are on the outside and younger leaves on the inside of the stem.
• Each leaf is composed of a photosynthetic leaf blade and a non-photosynthetic, storage leaf base (scale).