The onion, Allium cepa, is the bulb of a herbaceous plant two or three years from Asia Western. It 's definitely the most popular vegetable crops in Italy both for its natural characteristics and the varied use in the kitchen, both for its high content of salts and vitamins in it.
The onion is one of the most widely used herbs in the kitchen of all countries. Its distinctive flavor it gives to the preparations that flavor that enhances the other ingredients used in the various national and international cuisine.
It is used as a base for fried, beaten, baked, sweet and sour and raw in salads. Not all onions are good for any preparation, however: those red from Tropea, sweeter, are suitable for salads and to be eaten raw, while the white ones are better suited to be cooked. The onions can also be stored in vinegar to accompany boiled or as a simple appetizer.
Considerable success has also had the onion marmalade, served with fresh cheese, or more mature, with the meat, or slices of toast.
The onion contains plenty of vitamin C, against flu,it shares hemorrhagic and tonic for the blood vessels. It contains principles of natural antibiotics and diuretic substances.
Eaten raw, the onion stimulates the secretion of gastric juices and bile, facilitating, thus, the digestion also helps to lower cholesterol in the blood and reduce blood pressure.
Why onions makes eyes to weep?
The bulb of the onion contains several sulfur-based substances that combine with an enzyme released into the plant cell while proceeding with the preparation of raw onions.
The union of the two substances is obtained, among other things, sulfenico acid, which produces a volatile molecule that immediately comes into contact with the aqueous humor of the eye and turns into sulfuric acid at a very low concentration.
To defend the eyes from irritation produce copious tears which dilute and eliminate the acid.
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