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Ideal variety for use in cooking (stew).

The onion is a plant, also known by the names Krommion or Allion the common. Onion is a vegetable with the scientific name Allium cepa and possibly originates from Southeast Asia. The leaves and the bulb, commonly known as fresh onion & dried onion respectively, are eaten, having a characteristic spicy taste and aroma, which is tempered if the onion is cooked. It has been known for thousands of years, as it was considered – not unjustly – empowering but also with healing properties, while its easy cultivation and long shelf life helped to spread it. It is eaten raw but is also used as a flavor enhancer in many dishes of Greek and international cuisine.

A medium-sized onion provides 20% of the daily amount of vitamin C we need and between 5% and 10% of the required daily dose of vitamin B6, folic acid, potassium and manganese, while it has only 44 calories.

However, the content of onion in valuable antioxidants is important. The variety of antioxidants found in onions is huge and among them is quercetin (also known as valanocetone), which has a strong anti-inflammatory effect.