The global influence of onions and their benefits to humans (I)

Onion (Allium cepa L.) as the second most widely grown vegetable, onions are estimated to produce 64 million tons worldwide in 2014. It is also one of the most important horticultural crops and is widely used for food and medical purposes.


The world’s largest producers are China, India and the United States. Their annual output is 3.93, 3.35 and 2.45 million tons, respectively, accounting for 32%, 12 and 5% of the world’s total output.
Whole onions have good storage stability and are relatively resistant to physical damage during handling and transportation. Therefore, compared with other vegetables, its trading scope is wider.


Onion has been described in many places of origin, Iran, the western Indian subcontinent and Central Asia, so its geographic origin is uncertain.
According to archaeological findings, the use of onions can be traced back to 5000 BC, and onions have been used since the Bronze Age in China.
The ancient Egyptians admired the bulb of onion and regarded its spherical shape and concentric rings as a symbol of eternity. Onions are used in Egyptian tombs.
According to the diaries of the earliest British colonists, bulb onions were one of the earliest crops planted by the pilgrim’s father.


Onions are the most widely grown vegetable in the world. As we all know, your lifestyle affects your lifespan.
A study found that those who exercise regularly, do not smoke, do not drink, and eat at least five servings of fruits and vegetables a day have an average life span of 14 years longer than ordinary people.


From breakfast to dinner, onions are widely used as members in various recipes in almost all cuisines.
However, because the volatiles produced by chopped onions have tear-gassing properties and leave obvious odors on their hands, it is a trouble for many consumers.

References

Onion. In: Foods that Changed History: How Foods Shaped Civilization from the Ancient World to the Present. Cumo, CE. 2015.
“Onion Cultivation and Production in Iran”. Ansari NA. 2007.
“History of onions”. US National Onion Association, Greeley, CO. 2011.
“All About Onions”. www.onions-usa.org. 2019.
“Onion Cultivation and Production in Iran” Alemzadeh Ansari, Naser. 2007.
Science and Biotechnology: Faculty of Agriculture, Shahid Chamran University, Ahwaz. 1990.
Garlic and Other Alliums: The Lore and the Science. Block, Eric. 2010.
Fresh‐Cut Onion: A Review on Processing, Health Benefits, and Shelf‐Life, Maryam Bahram‐Parvar. 2018
Flavors in onion: characterization and commercial applications. Bhat NR, Desai BB, Suleiman MK. 2010.
Quality changes in diced onions stored in film and packages. Howard LR, Yoo KS, Pike LM, Miller GH. 1994.