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Is an onion a mixture?
An onion will contain components of a myriad of different elements and compounds. No doubt that carbon, oxygen & hydrogen will be high on the list but there be dozens more. Compound is a pure substance. It is not a mixture.
Is onion a leaf or a bulb?
The onion isn't a root or a stem. It's a tunicate bulb with a clump of fleshy leaves on top. An onion is a type of underground stem structure that has been modified.
How is an onion formed?
Onion layers are formed as the bulb of the onion contains both a modified stem, in the center, but most of what we eat are layers that are modified underground leaves. Those fleshy scales grow sequentially as the bulb develops.
What's in the onion family?
AmaryllidaceaeOnion / FamilyThe Amaryllidaceae are a family of herbaceous, mainly perennial and bulbous flowering plants in the monocot order Asparagales. The family takes its name from the genus Amaryllis and is commonly known as the amaryllis family. Wikipedia
What part of a plant is an onion?
bulbAn onion isn't a root or a stem in the traditional sense. It's a tunicated bulb, or altered stem, with fleshy leaves that keep food and transmit it to other sections of the plant as needed. The onions are a member of the Allium genus, so they are among the most widely farmed plants inside the genus.
Why are onions called leaves?
The onion bulb is a modified stem because it consists of large numbers of fleshy scales leaves. At the base of the onion the root appears as a thread like structure. Having a cluster of fleshy leaves, the onions look like a tunicate bulb. These are cultivated and used all round the world.
Can I grow an onion from an onion?
ANSWER: By chopping the bottom of an onion bulb off and planting it into soil, you can grow your own onions from cuttings. With a bit of knowledge, as well as time, patience, and lots of water, you can grow an onion from an onion bottom in just 90 to 120 days.
Does onion grow from stem?
The bulb onion is another name for the onion. It is a plant that is a member of the Allium genus. It is not a stem or a root.
What type of root is onion?
fibrous rootsOnion plants have fibrous roots. Fibrous roots arise from the base of the stem leaves rather than from the radicle. They are bushy roots formed by several thin, hairy, and moderately branched roots.
Is garlic an onion?
Botanically, garlic (Allium sativum) is considered a vegetable. It belongs to the onion family, alongside shallots, leeks, and chives (2).
Is celery an onion?
No. Celery is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Its stalks and leaves are eaten raw and used in cooking.
Is garlic in the same family as onions?
Garlic and onions — which are part of the allium family, along with shallots, leeks and chives — have so many health properties that they are often considered medicinal foods, especially in healing traditions like Ayurveda.
What is the name of onion leaf?
Instead the Allium species referred to as scallions make use of the hollow, tubular green leaves growing directly from the bulb. These leaves are used as a vegetable and can be eaten either raw or cooked. Often the leaves are chopped into other dishes and used as garnishes.
Is garlic a bulb?
For starters, fresh garlic is normally sold in heads, which are bulb-like and covered in whiteish papery skin. Remove the outer papery layer, and you'll see that one bulb is made up of many individual lobes that are also covered in papery skin. Each of these lobes is called a clove of garlic.
What type of leaf does onion have?
Onion, Allium cepa, is an herbaceous biennial in the family Liliaceae grown for its edible bulb. The stem of the plant is a flattened disc at the base and the tubular leaves form a pseudostem where their sheaths overlap. The leaves are either erect or oblique and there are 3–8 per plant.
What classification is a onion?
Allium cepaOnion / Scientific nameThe onion is a subspecies and primary member of the genus Allium. Because many Allium species share the common name onion, the “garden onion”—also known as the “bulb onion” and “shallot”—is referred to as Allium cepa.
Taxonomy and etymology
The onion plant ( Allium cepa ), also known as the bulb onion or common onion, : 9-10 is the most widely cultivated species of the genus Allium. It was first officially described by Carl Linnaeus in his 1753 work Species Plantarum. A number of synonyms have appeared in its taxonomic history:
Description
The onion plant has been grown and selectively bred in cultivation for at least 7,000 years. It is a biennial plant, but is usually grown as an annual. Modern varieties typically grow to a height of 15 to 45 cm (6 to 18 in). The leaves are yellowish- to bluish green and grow alternately in a flattened, fan-shaped swathe.
History
Because the wild onion is extinct and ancient records of using onions span western and eastern Asia, the geographic origin of the onion is uncertain, although domestication likely took place in Southwest or Central Asia. : 20-21 Onions have been variously described as having originated in Iran, western Pakistan and Central Asia. : 1
Cultivation
Onions are best cultivated in fertile soils that are well-drained. Sandy loams are good as they are low in sulphur, while clayey soils usually have a high sulphur content and produce pungent bulbs. Onions require a high level of nutrients in the soil.
Production
In 2019, world production of onions and shallots (as green produce) was 4.5 million tonnes, led by China with 22% of the world total, and Japan, Mali, and South Korea as secondary producers.
Storage
Cooking onions and sweet onions are better stored at room temperature, optimally in a single layer, in large mesh bags in a dry, cool, dark, well-ventilated location. In this environment, cooking onions have a shelf life of three to four weeks and sweet onions one to two weeks. Cooking onions will absorb odours from apples and pears.
Varieties
Most of the diversity within A. cepa occurs within this group, the most economically important Allium crop. Plants within this group form large single bulbs, and are grown from seed or seed-grown sets. The majority of cultivated varieties grown for dry bulbs, salad onions, and pickling onions belong to this group.
Plant Cells and Animal Cells
Plant cells are distinct from animal cells: plant cells have rigid cell walls, rather than the more flexible cell membranes of animal cells.
Cell Walls Give Structure
Cell walls in plants are rigid, compared to other organisms. The cellulose present in the cell walls forms clearly defined tiles. In onion cells the tiles look very similar to rectangular bricks laid in offset runs.
Cytoplasm
Sandwiched between the vacuole and the cell wall is the cytosol. The cytosol is primarily water, salts and a variety of organic molecules serving various functions in relation to the cell and the greater organism.
Vacuole
Vacuoles contain the necessary water, ions and a range of organic molecules produced by the plant, in many cases including those for pigment, or chemicals that produce the distinctive scent or flavor of a plant. In onions, the vacuole is very large and distinct.
A Classic Subject for Study
Onion cells are among the most common choices for cell studies in early biology classes. Easily obtained, inexpensive, they offer samples with no difficult technique required. The thin layer of skin found on the inside of an onion scale (one layer of onion) lifts off without effort and can be wet mounted on a slide with no need for extreme skill.
Varieties of onions
Isolate such varieties of onions as spicy, semi-acute, sweet and a variety of shallots. But this is only a generalized classification. In fact, each group contains more than one variety.
Properties of onions
Few people know that the properties of onions are both useful and healing. This vegetable has good bactericidal and antiseptic properties. He perfectly fights against viruses, promotes the assimilation of food and increases the body's resistance to many infections.
Nutritional information on onions
What is the nutritional value of onions or how much is contained in one vegetable. So, in the bulb can contain a gram of ash, 0.1 grams of starch, 8 grams of mono- and disaccharides, 86 grams of water, 0.2 grams of organic acids.
Caloric content of onions
Those who are always afraid to recover, you need to know what caloric content of onions. No, it is not high, but, nevertheless, all this knowledge is worth it.
Contraindications to the use of onions
The main contraindications to the use of onions are associated with some of its components. So, beware of this vegetable is the heart, and people suffering from problems with the liver. After all, this product is acute, and it is quite capable of damaging the mucous membrane, if there is already any inflammation.
Chemical composition of onions
The chemical composition of the onion is also rich. So, here you can find both vitamins and minerals. Onions are a source of vitamins B and C. In addition, it contains essential oils, as well as zinc, fluoride, iodine, iron, copper, cobalt, nickel and other components.
Onions during pregnancy
Can I eat onions during pregnancy? There are no restrictions in this respect and can not be. After all, it contains a huge amount of various vitamins, minerals and other elements. Therefore, onions during pregnancy, even need to eat.
Pungency
The primary factor that determines onion sweetness is genetic, relating to the pyruvic acid level. The pyruvic acid content of storage onions ranges from 10-13%, while it is below 5% in sweet onions.
Sulphur Content
All onions need sulphur for proper growth, but sweet ones contain far less sulphur than pungent onions. The low amount of sulphur compounds in sweet onions allows the sugar flavor to come through. Sulphur helps the plants take up nitrogen, and fight off pests and disease.
The Sweet Harvest
The height of sweetness occurs when onions are harvested; over time, pungency increases. When preparing onions for meals, cut them as close to cooking time as possible to get the best flavor. Want to add some sweet onion varieties to your garden? We have yellow, red, and white choices for all growing areas right here at the farm.
What Makes You An Onion?
The idea of comparing a human to an onion comes from the similarity between an onion's many layers and a human's many layers. Everyone has different layers of their personality, their life, their experiences (etc.) that they don't publicize to people, whether it's for the fact that they don't want to or they just don't have the opportunity to.
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Overview
An onion (Allium cepa L., from Latin cepa meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. The shallot is a botanical variety of the onion which was classified as a separate species until 2010. Its close relatives include garlic, scallion, leek, and chive.
This genus also contains several other species variously referred to as onions and cultivated for f…
Taxonomy and etymology
The onion plant (Allium cepa), also known as the bulb onion or common onion, is the most widely cultivated species of the genus Allium. It was first officially described by Carl Linnaeus in his 1753 work Species Plantarum. A number of synonyms have appeared in its taxonomic history:
• Allium cepa var. aggregatum – G. Don
• Allium cepa var. bulbiferum – Regel
Description
The onion has been grown and selectively bred in cultivation for at least 7,000 years. It is a biennial plant but is usually grown as an annual. Modern varieties typically grow to a height of 15 to 45 cm (6 to 18 in). The leaves are yellowish- to bluish green and grow alternately in a flattened, fan-shaped swathe. They are fleshy, hollow, and cylindrical, with one flattened side. They are at their broadest about a quarter of the way up, beyond which they taper to blunt tips. The base of each l…
History
The history of ancestral onion species is not well documented. Ancient records of onion use spans western and eastern Asia, so the geographic origin of the onion is uncertain. Yet, domestication likely took place in Southwest or Central Asia. Onions have been variously described as having originated in Iran, western Pakistan and Central Asia.
Traces of onions recovered from Bronze Age settlements in China suggest that onions were use…
Uses
Common onions are normally available in three colour varieties:
• Yellow or brown onions (called "red" in some European countries) are sweeter and are the onions of choice for everyday use in European cuisine, with many cultivars bred specifically to demonstrate this sweetness (Vidalia, Walla Walla, Cévennes, "Bermuda," etc.). Yellow onions turn a rich, dark brown when caramelised and give French onion soup its sweet flavour.
Composition
Most onion cultivars are about 89% water, 9% carbohydrates (including 4% sugar and 2% dietary fibre), 1% protein, and negligible fat (table). Onions contain low amounts of essential nutrients and have an energy value of 166 kJ (40 kilocalories) in a 100 g (3.5 oz) amount. Onions contribute savoury flavour to dishes without contributing significant caloric content.
Considerable differences exist between onion varieties in phytochemical content, particularly for
Cultivation
Onions are best cultivated in fertile soils that are well-drained. Sandy loams are good as they are low in sulphur, while clayey soils usually have a high sulphur content and produce pungent bulbs. Onions require a high level of nutrients in the soil. Phosphorus is often present in sufficient quantities, but may be applied before planting because of its low level of availability in cold soils. Nitrogen and potash can be applied at regular intervals during the growing season, the last applic…
Production
In 2020, world production of onions and shallots (as green produce) was 4.5 million tonnes, led by the People's Republic of China with 20% of the world total, and Mali, Japan, and South Korea as secondary producers.