- Onion Basic Info.
- Onion Botanical Description.
- Onion Classification.
- Onion and History.
- Onions:Archeology and Registration.
- Onions and Phytochemicals.
- Onion Nutritional Analysis.
- Modern Research Update:Health Benefits.
- FAQ:Frequently Asked Questions of Onion.
- Onion Handlings:How to Select,Prepare,Store Onions?.
- Onion Trivia and Onion Cooking.
- Research Update:Allium cepa or common onion.
Onion Trivia and Onion Cooking.:
According to an old English Rhyme, the thickness of an onion skin can help predict the severity of the winter. Thin skins mean a mild winter is coming while thick skins indicate a rough winter ahead.
If you eat onions you can get rid of onion breath by eating parsley.
Americans eat 18.8 pounds of fresh and storage type onions on average each year.
Make Onions Part of Your 5 A Day Plan:
Use raw or cooked onions to season stews, soups, tomato sauces or cooked vegetables.
Small pearl onions make a great side dish when seasoned with thyme.
Enjoy onions on their own stuffed and baked.
Stuff onions with chopped vegetables and rice or bread crumbs.
Add raw onions to salads or fresh vegetable trays.
Include onions to add crunch and flavor to dressings, relishes, or sauces.
4 medium sweet onions
8 cup water
1 cup balsamic vinegar
2 tsp arrowroot or cornstarch
2 tbsp water
Preheat oven to 350 Deg F. Peel the onions. Place them side by side into a small casserole. Pour the water and balsamic vinegar over and around the onions, and bake for 2 hours. When softened, thicken remaining juices with arrowroot or cornstarch mixture. Serve onions with the sauce.
Nutritional analysis per serving: Calories 74, Fat 0g, Cholesterol 0mg, Fiber 3g, Sodium 9mg.
Onion Salsa Salad:
Serves 6, each serving is equal to one 5 A Day serving
This is an official 5 a day recipe (provided by Plantation Produce Co.)
1 cup diced onions
1 small can diced pimento
1 cup green onion
1 cup chopped jalapeno (optional)
8 oz black eye peas
1 cup bell peppers, diced
1 oz chopped garlic
1 cup Italian dressing
salt and pepper to taste
Combine all items. Let marinate overnight for best flavor. Serve as a side dish or as an appetizer with low fat crackers.
Nutritional analysis per serving: Calories 198, Fat 5g, Calories from Fat 25%, Cholesterol 0mg, Fiber 11g, Sodium 87mg.
Sweet Onion-Pineapple Salsa
Serves 5 (1/2 cup servings each)
Each serving is equal to one 5 A Day serving
1 cup chopped sweet onion
2 cups pineapple
1 cup diced red bell pepper
1 tbsp chopped cilantro
1 tbsp chopped jalapeno
1 tbsp lime juice
Combine all ingredients, stirring until blended.
Nutritional analysis per serving: Calories 41, Fat 0g, Cholesterol 0mg, Fiber 1g, Sodium 2mg.
Chick-Peas with Sun-Dried Tomatoes
Serves 4, each serving equals one 5 A Day serving
red onion, small, sliced crosswise and separated into rings
1 tsp rosemary, dried, crumbled
1 tomato, medium, chopped
2 cup chick-peas, canned, rinsed and drained
1 tbsp olive oil
1 cup vegetable stock, low-sodium
1 tbsp balsamic vinegar
2 tbsp sun-dried tomato bits
In a large no-stick frying pan over medium-high heat, warm the oil. Add the onions and rosemary; cook, stirring frequently, for 2 to 3 minutes, or until tender. Stir in the stock and chopped tomatoes. Cook for 3 to 4 minutes, or until all the liquid has evaporated. Stir in the chick-peas, tomato bits and vinegar; cook for 1 to 2 minutes, or until heated through.
Nutritional analysis per serving: Calories 217, Fat 6g, Calories from Fat 26%, Cholesterol 0mg, Fiber 6g, Sodium 77mg.
Spicy Pork Tenderloin Pitas
Serves 4, each serving equals three 5 A Day servings
8 oz pork tenderloin
1 Tbsp olive oil
1 garlic, clove, minced
1 cucumber, peeled and diced
1 tsp. dill, dried
1 green pepper, thinly sliced
1 c spinach, shredded
2 tsp Dijon mustard
1 Tbsp lemon juice
1 tsp. oregano, dried
1 cup sour cream, nonfat
1 red onion, thinly sliced into rings
4 pita breads, halved
8 cherry tomatoes, halved
In a small bowl, combine the cucumbers, sour cream and dill. Refrigerate until needed.
Cut the pork across the grain into ?-inch cutlets, then slice each piece into thin strips. In a large bowl, combine the mustard, oil, lemon juice, garlic and oregano. Add the pork and toss well to coat all the pieces. Let stand about 10 minutes. Coat a large no-stick frying pan with no-stick spray and place over medium heat for 3 minutes. Working in bunches to avoid overcrowding in the pan, add the pork and saute for about 3 minutes or until cooked through. Transfer to a plate. Place peppers and onions in a 9" glass pie plate. Cover with vented plastic wrap and microwave on high for 3 minutes or until soft. Add the onions and peppers to the pan; saute for 3 minutes, or until lightly browned. Top pork mixture with peppers and onions.
Line the pita pockets with the spinach. Add the pork mixture. Top each sandwich half with a tomato and some cucumber sauce.
Nutritional analysis per serving: Calories 307, Fat 7g, Calories from Fat 19%, Cholesterol 38mg, Fiber 3g, Sodium 377mg.
- 1.Onion,Classifications,Tradition,History,Magical,Modern Updated.
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