RED ONION

The onion (Allium cepa L.) is a bulbous plant traditionally attributed to the Liliaceae family, according to more recent taxonomic schemes to be included among the Amaryllidaceae, it lives underground and is made up of modified leaves, which have an epidermis (protection). The fruit is a capsule.
The red onion is generally the most delicate and sweet, as it is rich in sugars. Red onions, in fact, generally more delicate in flavour, can also be very pungent, depending on the variety and age: the older they get, the nastier they become! However, they remain the favorite for raw preparations: salads, guacamole, including hamburger sandwiches, tartare and ceviche. However, it is not the most suitable for long-cooking preparations and sautés.

In the Middle Ages it was an important food even for paying rent and gifts. Doctors prescribed its use for headaches, hair loss and snake bites. Christopher Columbus on his 1493 voyage to Haiti facilitated the export of the onion to America. During the fifteenth and sixteenth centuries, the onion had a great reputation as an aphrodisiac food with the property of growing and decreasing in reverse with the phases of the moon. Like other products of the earth, the vegetable was also subject to symbolic interpretations and superstitions, in biblical exegesis it identified the pain produced by sin and falsehood.

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The onion is a product of vegetal origin that can be included in the group of vegetables; it is not easily contextualised in the VI and VII fundamental groups of foods, as it contains uninteresting levels of vitamin C and carotenoids. Furthermore, compared to other vegetables, it does not stand out for its high total fiber content.
The onion contains a lot of water and has a fair amount of fructose, a sugar which, in addition to giving it a certain sweetness, gives it a mild energetic function. Proteins and lipids are irrelevant; cholesterol is absent.
Regarding mineral salts and vitamins, there are no concentrations worthy of particular note, so it is possible to say that the onion contains "a bit of everything".
It has no contraindications for overweight and metabolic disorders; on the contrary, it seems to have a favorable impact on certain metabolic disorders (hypertension, hypercholesterolemia, etc.).