{"id":25994,"date":"2021-12-01T13:11:00","date_gmt":"2021-12-01T12:11:00","guid":{"rendered":"https:\/\/ilovefruitandvegfromeurope.com\/everones-crazy-about-onions-one-of-the-most-versatile-and-used-ingredients-in-cuisines-from-all-over-the-world\/"},"modified":"2023-07-27T10:57:21","modified_gmt":"2023-07-27T08:57:21","slug":"everones-crazy-about-onions-one-of-the-most-versatile-and-used-ingredients-in-cuisines-from-all-over-the-world","status":"publish","type":"post","link":"https:\/\/ilovefruitandvegfromeurope.com\/en_ca\/everones-crazy-about-onions-one-of-the-most-versatile-and-used-ingredients-in-cuisines-from-all-over-the-world\/","title":{"rendered":"Everyone\u2019s crazy about onions: one of the most versatile and used ingredients in cuisines from all over the world"},"content":{"rendered":"\n
It is the most virtuous vegetable there is, at the base of a thousand recipes, and it is also excellent for treating the skin with eco-friendly homemade cosmetics.<\/em><\/p>\n\n\n\n It is over 5000 years old, it is tasty, it is a natural antibiotic and it is essential for kitchens all over the world: December welcomes the super star onion.<\/p>\n\n\n\n It is one of the tastiest vegetables, its scientific name is Allium Cepa<\/em> and it is precisely a herbaceous plant, which is part of the Amaryllidacee<\/em> family, which also includes garlic, shallots and leeks.<\/p>\n\n\n\n Due to its many virtues, the \u201cI love Fruit & Veg from Europe\u201d project promotes its use<\/strong>: the benefits it offers are in fact to be taken into great consideration.<\/p>\n\n\n\n Onion is made up mostly of water and boasts a very low calorie intake, only 26 calories per 100 grams<\/strong>.<\/p>\n\n\n\n Super recommended in diets to lose weight or to detoxify the body, preferably eaten raw, perhaps as an ingredient in a nice mixed salad.<\/p>\n\n\n\n It is very good because it is rich in fiber, vitamin C and vitamin B6, calcium, chromium, phosphorus, potassium and sulfur.<\/p>\n\n\n\n Obviously, as with garlic, its beneficial virtues are closely linked to how it is cooked and how it is stored.<\/p>\n\n\n\n The ideal would be to eat it raw, but not everyone likes its pungent flavor and then it’s okay to cook it, but just a little, perhaps making it soften in two fingers of water or always stew with water and a drizzle of oil.<\/p>\n\n\n\n