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Onion - Brown

In season all year

Food Description:

The simple onion is the most commonly used vegetable. The onion is used to add flavour to so many dishes. It is native to central and Western Asia but is now grown all over the world. The brown onion is the most common onion - it is grown until the bulb is mature in the ground and the tops dry out. Referred to as a dry onion, brown onions have dry, crisp, brown, papery skin that must be peeled off before cooking. The flesh is creamy white.

General Information:

Category: Vegetable
To Buy: Select bulbs that are hard and dry with no soft, damp patches. Avoid onions that are sprouting.
To Store: Store with the skin on in a place with plenty of air circulation. Onions will keep for at least a month. Peeled onions should be wrapped in plastic and stored in the fridge for 24 hours.
Tips and Tricks: If anyone has a trick to prevent the eyes streaming when cutting onions - write in! One old wive's tale is to run your wrists under cold water the moment your eyes start streaming - or cut the onion under running water.

Nutrition (1 Unit):

Energy (kJ): 130
Protein (g): 1.4
Saturated Fat, g : 0.0
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands. Contraindications: Large doses can cause diaorrhea or gas.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High
Carbohydrates, g: 5.5
Fat (g): 0.1
Monosaturated Fat , g: 0.0
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Negligible
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. Natural

Cooking:

Cooking Tips: Onions can be pungent or sweet depending on the length of time they are cooked. The starting point for most casseroles is sauteing onions and garlic in olive oil.

Benefits the Following Health Conditions:*

Aches & Pains
Arthritis
Bronchitis
Diabetes
High Blood Cholesterol
Infections
 Asthma
Bacterial Infections
Cold and Flus
Gout
High Blood Pressure
Inflammation

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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