Information about the bow. Interesting facts about vegetables. Hello dear readers

In the crop hierarchy, onions are far from being an aristocrat. In the old days, onions were certainly included in the peasant menu, perhaps because of this, such a dismissive attitude towards this vegetable appeared. However, for some reason, many people forget that onions are an indispensable component of many gourmet dishes.

It seems to us that this attitude towards the bow is extremely unfair, and we want to change the opinion that has developed over the centuries about it. It is to this noble end that our book must serve. We will share with you the knowledge about the bow, which has been accumulated by mankind over many centuries.

Of course, all this knowledge will certainly come in handy in everyday life, and there is no doubt that your attitude to onions will change dramatically.

What do we know about onions? The fact that it is absolutely indispensable in cooking is probably known to everyone and everyone, literally from infancy, but far from everyone knows that this vegetable can be used in cosmetics and medicine, and its use in cooking can be far from traditional.

How is it that onions are such a familiar and ordinary product, and we don’t even know a hundredth of its beneficial properties and methods of application, why did it happen?

Probably, we are too accustomed to this unpretentious vegetable, thanks to which we have the opportunity not only to eat savory dishes that would lose most of their taste charm if it weren’t for onions, but we don’t even think about the fact that using onions in cooking, we not only we get the most excellent taste sensations, but we also vitaminize our body to the limit, especially in winter, when there is no wide access to a variety of fortified foods, and when our savior is the most ordinary onion - a permanent inhabitant of our gardens.

Ignorant people believe that there are only two varieties of onions: green onions and onions. In fact, there are many types of onions and even more varieties that differ in taste, habitat, ripening time, etc.

That's what we want to tell you about. Who knows, maybe you decide to start growing onions yourself, and for this you absolutely need to know what kind of result you want to get and what kind of onion is best suited for this.

In addition to the onions already known to us, there are batun onions, leeks, shallots, chives, etc.

In central Russia, onions are the most famous. Onions contain water, proteins, fiber, mineral salts, sugar (its amount may vary depending on the type of onion), vitamin C and essential oils, which give the onion that unique spicy taste.

It turns out that even onions are not as simple as they seem at first glance - they are sweet, spicy and semi-sharp.

Residents of central and northern Russia are accustomed to eating spicy and semi-sharp onions. There are a great many varieties of sharp and semi-sharp onions, but as a result of many years of breeding work, varieties that meet the highest requirements have been bred. The best varieties of spicy onions are considered to be: "Bessonovsky", "Rostovsky Bulb", "Arzamassky", "Mstersky"; and among the peninsular varieties are distinguished - "Yalta", "Havsky", "Gribovsky".

Sweet varieties of onions are most widely used in the south of the country, because in areas to the north, onions do not have time to ripen. "Spanish" and "Kaba" are considered the best varieties of sweet onions.

Both spicy, semi-sharp, and sweet onions can be eaten fresh, dried, fried, boiled and pickled, but spicy and semi-sharp onions have certain advantages - they last longer fresh.

Onions are also valued for the fact that both the bulbs themselves and onion feathers can be eaten, in contrast, for example, to onions.

Batun onions are grown mainly for leaves, which are very similar in taste to onion feather leaves, but, unlike onions, batun leaves are literally crammed with vitamin C, for example, some varieties of batun contain it. up to 90 mg%.

Batun onion is extremely unpretentious, frost-resistant, it can even winter in the open field, already in late April-early May, its first cuts are obtained. If you plant spring onions, then from the very beginning of summer until autumn you will be provided with fresh green onions, as spring onions produce several crops during the summer. Due to its excellent qualities, onion batun has become widespread throughout the world. In Russia, it grows in almost all climatic zones - from the South to the Arctic. The best varieties of onion-batun are: "Tatarka", "Winter", "Sandy".

Leek is common in the south of the European part of Russia. The generally recognized varieties of leek are considered to be “Karantansky” and “Bulgarian”, as they are high-yielding and have excellent taste. It is customary to eat leek legs (thick stem) and young leaves. Leek is unusually rich in vitamins, it contains potassium, carotene, vitamins C, B1, B2, PP.

Chives grow on almost the entire territory of Russia, which is favored by its extreme unpretentiousness and excellent frost resistance, making it invulnerable to any vagaries of the weather, with the possible exception of the Far North. But it is customary to grow it only in small quantities. This is explained very simply: chives quickly lose their excellent taste. Young leaves are eaten, which are unusually juicy and tender, in addition, they contain vitamin C and carotene, but, unfortunately, too fast withering did not make chives a national hero in gardening. Sometimes chives are grown as an ornamental plant, the most beautiful honey plant. The best varieties of chives: "Siberian", "Ryazanets", "Skoroda".

BTW, ONION ... comes in three varieties: spicy, semi-sharp and sweet. The spicy taste of onions, unloved by many, is caused by essential onion oil, the content of which in onions reaches 0.05%.

Shallot onions are grown mainly in the southern regions, however, due to their frost resistance, it is quite possible to grow them in the north. One of the advantages of shallots is that they give early harvests, in addition, shallots store excellently; even when frozen, it retains all its nutritional and taste qualities. However, it is not suitable for forcing a green feather in winter, since the rest period of shallots is deep and long.

Young bulbs and leaves are eaten both fresh and pickled. The bulbs and leaves of shallots contain a fairly large amount of sugar: in the bulbs - 13%, and in the leaves - 5.5%, which gives it a special piquancy.

The best varieties of shallots are: "Charlotte", "Sorozubka".

Now you know what varieties of onions exist and what are their features. But growing onions in a personal plot is still half the battle, it is important to preserve the crop so that the onions do not lose all their taste and nutritional qualities.

Much depends on when the bow was harvested. In order for the onion to retain its valuable properties for a long time and not rot, it is necessary to collect it in dry weather, when the leaves have just begun to wither.

Onions are pulled out or dug up, then the leaves are cut and slightly dried - now the onions are ready for long-term storage.

Please note that onions should be stored at a temperature not lower than 0 and not higher than +3 degrees Celsius, while the humidity should not exceed 75%.

But spicy varieties of onions can be stored even at home. Onions of sharp varieties are less whimsical in storage conditions, the main thing is that they must be kept in a dry and cool room, if these two conditions are met, then they are able to lie all winter, until a new harvest, without losing either presentation or taste.

In addition to the bulbs, they also eat green feather onions, which are even more popular, as they taste good, contain many vitamins and do not require special processing, except, of course, washing.

Onions are usually expelled either from onions or from perennials - onions, batun, chives.

Green onions contain proteins, carbohydrates, vitamin C, carotene. In addition to all these nutrients contained in the product, green onions have another rather valuable advantage - they can be grown throughout the year, so in summer and winter you can provide yourself with this excellent and healthy product if you wish.

Basically, green onions are used fresh or for making stuffing, in addition, green onions can be canned.

Green onions are, of course, a perishable product: they quickly lose moisture and wither, but if stored at 0 degrees Celsius, they retain their properties for 10 days.

Taking into account all of the above, we can say with confidence that onions are a real pantry of vitamins, but the most important thing is that without even the tiniest piece of land, you can well provide yourself and your household with a complete "gentleman's" set of vitamins and other biologically active elements all year round, growing green onions on the windowsill in the most ordinary mayonnaise jar. This method of growing is so simple that even a child can handle it. Avitaminosis will not dare to cross the threshold of your house, and he is not alone, because it is known that onions are one of the best anti-flu remedies. It improves the body's resistance to all sorts of colds and infectious diseases and helps to avoid the penetration of harmful bacteria.

After reading our introduction, it will probably seem to you that now you already know almost everything, but this, of course, is not so. Your knowledge is currently superficial and only after reading our book from cover to cover, and we hope that this is exactly what will happen, despite the prosaic nature of the stated topic, you will become a real onion expert and there will be no person on earth who would know more about onions than you.

Often, housewives throw away the remnants of food, cleaning, having no idea what benefits can be derived, for example, from onion peel or decoction. Also, some use onions purely mechanically, just knowing that it should be present in food, not understanding how much it improves the taste and aroma of the dish, helps in solving small household issues. The fact that many do not know some of the little onion "secrets" does not mean that they are bad housewives or hosts, it is just rare to find useful tips put together and talking about the use of any one product in the household. We offer you a small collection of tips for eating onions in the kitchen and beyond. We will be glad if any advice is new to you and will serve you well.

Sprinkle with powdered sugar to make the onion golden and delicious when fried.

If you want the onions and roots not to lose their pleasant smell while boiling in the soup, fry them first.

To make raw onions lose their bitterness and become tastier when you add them to a salad, put the onions in a colander and pour over boiling water.

In minced meat, it is better to add onion, grated on a fine grater, and not passed through a meat grinder.

Pickled onions are softer, tastier and less spicy than raw, use them for vinaigrettes and as a side dish for meat, boiled fish and herring.

Put onions in fresh cabbage soup 10 minutes before cooking.

For an amber-colored broth, place an unpeeled onion in it.

To find out if you are cooking poisonous or non-poisonous mushrooms, dip an onion into the broth. In a poisonous solution, it will turn blue or blacken.

If you don’t like onions at all, especially boiled ones, when their small pieces float so nasty in the soup, put a whole onion in the soup. At the end of cooking, carefully so that the onion does not “drop” its boiled particles, remove it with a deep spoon.

If the onion is frozen, you do not have to transfer it to a warm room - it does not change its taste and nutritional qualities and can lie in a cold place.

Sometimes there is an unpleasant smell in the refrigerator. To get rid of it, put a slice of onion in the chamber.

If an unpleasant onion smell surrounds you personally after you have refreshed yourself with a delicious dish with a lot of onions, we recommend eating a crust of black bread (chewing thoroughly), or chewing a handful of dry tea leaves.

Onion peel is very good for removing dandruff. Half-fill a 2.5-liter saucepan with husks, pour hot water over it and boil for 5 minutes. Then insist under the lid for 30 minutes; pour the cooled broth through a sieve into a large container and add 3 liters of hot water. Rinse clean, dried hair in the resulting broth for 10 minutes. Treat the scalp like this 2 times a week for 3 weeks. In order to consolidate or prevent treatment, repeat the treatment after a month.

BTW, ONION… is the older brother of garlic, which belongs to the genus of onion (Allium sativum).

Onion peel can be used to dye yarn brown or yellow. For brown, take 700 g of husk per 100 g of yarn, yellow - 400 g for the same amount of yarn. The husk must be soaked for 7 hours, then boiled for 4 hours in the same water, strain. It is better to boil the yarn in the dye solution for 2 hours; so that it does not shed, add 3 tbsp. l. salt, and the last when rinsing - 3 tbsp. l. vinegar.

Tarnished metal parts of furniture are well cleaned with a cut onion.

Stains on leather shoes can be removed with onion juice.

How to prepare onions for the winter? First of all, you need to buy a ripe onion, the husk of which should be golden in color, the feathers should not be green, otherwise the onion will not lie. White onions can not be bought for storage. The most suitable for storage are flat bulbs, you have seen these on sale. Purple onions are best chopped for winter salads because they are sweet and should only be eaten raw.

How to store onions? Provided that the bulbs are dry, dense and completely protected by the husk, put them in old nylon stockings or nets. You can put the bulbs in ordinary fabric tights, but, in this case, it will not be possible to notice sprouted onions. Bulb "bagels" can be placed in a box under the window or hung on the sides of the doorway, as long as they are in a cool place.

If you have bought a good bow with uncut dry feathers, you can store it as follows: take 3-4 onions and weave the feathers of each into one tight braid. Place the braids in a basket, cardboard box or stocking and store in a cool place.

Unfortunately, in our time, really good and effective drugs are very expensive, be it cosmetics or medicines, and the people are in dire need of them. Not all of us are naturally endowed with a super-perfect appearance, and we all have problems with health literally from childhood. How can we, mere mortals, whose craving for beauty and a healthy body, in which, as you know, a healthy mind rests, is indefatigable, and there are no funds to purchase regular panaceas, can we really remain ugly and sick? No, we do not agree to this!

And as an alternative to Western drugs, we offer our own, Russian folk remedies, which, unlike imported ones, have been tested for centuries and these centuries-old tests have confirmed their effectiveness, in addition, they are literally under our feet, or rather, in the ground, and it would be unforgivable stupidity and wasteful not to use them for the benefit of our health, both physical and moral.

And since our book is completely devoted to onions (the most ordinary onions), then we will talk exclusively about the extraordinary properties of onions, thanks to which onions in ancient, less civilized times were considered a very good remedy for many ailments. So why don't we turn to the experience of our ancestors: they were not dumber than us, and they cared about their health no less, but for some reason these concerns were much more effective.
Of course, you say, our ancestors lived a completely different life: no stress, no environmental disasters, pesticides, nitrates and similar side effects of civilization, so there is nothing to be surprised that they were healthier and more beautiful, because external beauty is only a reflection the general condition of the whole organism and inner harmony.

Well, perhaps this is so, but one cannot discount the fact that our ancestors preferred to be treated with natural products, and not swallow all kinds of chemicals in unlimited quantities in order to relieve, for example, a headache.

BTW, ONION ... is a rich source of vitamin C. People who like to eat onions "unprocessed", as poor peasants used to eat them, biting off a raw onion, protect themselves from beriberi, and such an unpleasant manifestation of it as scurvy. Of course, the point is not that those who eat chopped raw onions saturate the body with vitamins less, they simply consume it in smaller quantities and already “diluted”, sometimes not combined with certain foods and losing their useful qualities.

Of course, we do not urge you to run away from civilization without looking back and, having taken refuge somewhere in the impenetrable taiga, to engage in subsistence farming, but to learn from the experience of previous generations, at least in the field of prevention and treatment of the simplest and most common diseases, which, from their everyday life, do not are made more pleasant, yet, in our opinion, it is worth it.
You will say: “Well, we will be treated according to the covenant of our ancestors, and then what. Here is an example of an onion. Yes, it has antiscorbutic and disinfecting properties, so what of this, how can it help us and how should it be used so that its miraculous properties are manifested at 100%?
That is precisely why we have written this book, to provide you with effective and, most importantly, guaranteed assistance.
By the way, our ancestors also knew that onions have disinfecting properties and used them for wounds and bruises. And thanks to its antiscorbutic properties, onions have become an absolutely indispensable product in the diet of Siberians and northerners. But in our difficult time, not only the inhabitants of these regions, which are difficult to access for vitamins, are also forced to resort to a saving onion.

But all this was only theoretical reasoning, and now we are moving on to practice. So, on the agenda today we have onions. What explains the medicinal properties of onions? We can confidently answer - its chemical composition. The chemical composition of onions is quite complicated: essential oils, iodine, vitamin C (which we have already mentioned several times), sulfur compounds - thanks to all these components, onions have their own disinfecting properties, which enable us to use onions as an excellent preventive anti-flu agent. means.
But if you forgot about prevention and still got sick, then the bow will be able to provide you with an invaluable service. To quickly get rid of the flu, you just need to inhale the volatile substances from a fresh onion cut for 2-3 minutes several times a day. Believe me, in just a couple of days you will again become a full-fledged and capable member of society, and not a humanoid creature, keeping bed rest from morning to evening or rushing about in search of a fresh handkerchief.

But not only traditional medicine appreciated the onion at its true worth. Even our domestic pharmaceutical companies finally resorted to his saving help and began to produce preparations based on onions or preparations containing its active principles.
These drugs include, for example, allylchep, which is an alcohol extract from onions. This remedy is used in atony of the intestines with a tendency to constipation and, moreover, in atherosclerosis. It should be used 15-20 drops three times a day, but strictly according to the doctor's prescription.
Allilchep is remarkable in that it increases the tone of the intestines and the secretion of the digestive glands. Moreover, it improves heart function, normalizes blood circulation and metabolism, evens out blood pressure and, accordingly, improves overall well-being.
Allylchep has a sibling, a drug called allylglycer, also made from onions. This drug is used to treat trichomonas colpitis. Treatment with allylglycerine is very effective, and it is the disinfecting properties of onions that contribute to its effectiveness. Naturally, this drug should be used only as directed by a doctor.

In folk medicine, onions are used for beriberi, anemia, tonsillitis, atherosclerosis, insomnia, coughing (as an expectorant), in addition, onions are considered an excellent antihelminthic. Onions are also used as a diuretic, and onions are also used for some purulent skin diseases, both raw and baked.

And now we invite you to get acquainted with the most interesting and, most importantly, effective methods of dealing with certain diseases.
Those who have never experienced a toothache can rightly be considered shirt born. Mankind has not yet come up with a torture more brutal and monstrous than toothache, which we pay for malnutrition and a way of life that is far from ideal.
And then it happened - you suddenly had a toothache, and as often happens, you can’t drag you to the doctor even on the lasso, although you perfectly understand that in the end result you will still find yourself in the dentist’s chair, but you try to delay this “pleasant » moment. You have eaten all the painkillers that you, your neighbors, relatives or friends have found, but the pain subsides only for a while, and then returns with even greater pressure. Well, are you familiar with this situation? Of course I'm familiar.
So, to rid yourself of this tantalum flour, you can resort to the following recipe.

TOOTHACH REMEDY

Surely in the house you will find onions, well, at least some kind of overwhelmed onion. And now do not be lazy and cut the onion in half and rub the onion (with the cut side, of course) on the inside of the wrist.
Then proceed to the next step: finely chop the onion (you can pass it through a meat grinder) and, after tying the onion gruel to the pulse, bandage your hand very tightly.
However, there are several nuances in this method of treatment. First, keep in mind that if your tooth hurts on the left side, then the onion compress should be done on the right hand, and if the tooth hurts on the right, then the bow should be applied to the left hand.
Secondly, before applying the bow, be sure to cover your wrist with a cloth to avoid burns.
Thirdly, victory over a toothache does not at all mean your final victory over the cause of this pain. Therefore, instead of stocking up onions just in case, it is best to go to the doctor and treat the bad tooth, and if it is no longer amenable to treatment, then remove it without any pity.

REMEDY FOR corns 1

Corns can be no less painful. It would seem - nonsense, but how many unpleasant minutes, and even hours they deliver, completely poisoning life, depriving it of all kinds of joys. Our next recipe will help you regain the joy of life and get rid of these hated growths, but we consider it necessary to warn you that if you resort to the first recipe, you will have to be patient, as it takes two weeks to prepare. Well, if you do not take patience, but if you need faster results, then our recipe for corn remedy for N 2 is at your service.
Dial more onion peel, fill it with vinegar. For 1 cup of onion peel, you will need 100-150 g of table vinegar. You will have to soak the onion peel for two weeks, but when the appointed time has passed, you can begin treatment. To do this, put onion peel soaked in vinegar on the corn, fix it well and leave it overnight. It is good if you do this procedure regularly, only in this case the outcome of the treatment will be effective and you will completely get rid of corns.

BY THE WAY, ONION ... is quite often mentioned in the folk tales of many countries, since it has always been the most respected vegetable among the common people; it was believed that eating onions in large quantities sharpens the practical peasant mind (about which wise tales are told and life testifies), health, longevity, and efficiency.

REMEDY FOR corns 2

This tool is much simpler and gives faster results, but, unfortunately, it does not guarantee that in two or three days you will not have a new callus in place of the flattened corn. However, decide for yourself which method suits you best.
So, before going to bed, properly steam your leg in hot water. To a dry leg, of course, to a callus, tie a slice of onion and leave it overnight. You can do this procedure during the day, unless, of course, you will be at home and not going anywhere. With this treatment, if the procedure is done regularly, the corn will disappear in 2-3 days.

AGAINST COUGH

A cold is an unpleasant thing, especially if it is accompanied by a cough. Cough tends to start in the evening, before going to bed, which is very, very disturbing not only to you, but also to those around you (family members). So, instead of running to the nearest round-the-clock pharmacy and buying overseas medicines at exorbitant prices, use an old folk remedy.
To prepare this medicine, chop 10 small onions and a head of garlic, pour a liter of milk over these fragrant foods and boil until the vegetables are completely soft. When the brew is ready, add a tablespoon of honey and a tablespoon of butter to it and, of course, mix everything thoroughly. When the medicine has cooled down a bit, you can use it for its intended purpose.
Note that this remedy should be used one tablespoon every hour throughout the day. It is advisable that you stay at home at the same time, and do not go to work in a fit of completely unnecessary enthusiasm, which no one will appreciate anyway, because after taking the healer's drug, it is unlikely that anyone will dare to come closer to you than five meters.

REMEDY FROM BOILS

This remedy contributes to the rapid maturation of the boil and its opening. Bake the onion in the oven, cut in half and attach one of the halves to the boil. Hold the bulb over the affected area until it cools down, then apply a bandage. Change the hot onion dressing every four hours.

REMEDY FOR BELLS

We advise you to definitely prepare this ointment, even if you do not suffer from abscesses now, you never know what can happen, and you always have an excellent remedy at hand. Keep the ointment in a cool, dark and dry place and it will still serve you well.
The composition of the ointment includes the following ingredients: wax, rosin and onion juice. Take three parts of wax and one part of rosin and cook, stirring over low heat for a few minutes, and then add the onion juice. Remember that the consistency of the ointment should resemble rustic sour cream. Apply the finished ointment to gauze, folded four times, and apply to the abscess. By the way, do not forget to make a small hole in the gauze for the head of the abscess, so that the pus can come out when the abscess breaks.
This procedure is best done at night, having fixed the compress well, you can, of course, leave the compress during the day, but just make sure that the bandage does not slip.

REMEDY FOR WOUNDS AND CUTS

No matter how unpleasant the smell of onions is for others, this is not a reason to refuse to use it for medicinal purposes. You already know that onions, like no other plant, have strong disinfecting properties, therefore, especially if there are no special medicines at hand, you can and even need to use it for wounds and cuts.
To do this, you need to prepare onion paste. To do this, you can scroll the onion through a meat grinder or just chop it finely and finely. The amount of onion depends on the size of the injured surface. So, put the resulting paste on the wound, however, it should be borne in mind that only very fresh paste will be effective, otherwise it is better not to torment those around you with onion aromas, there will still be no sense.
Keep the paste on the injured area for no more than 10 minutes, as you can cause even more injury - a burn. After you have removed the paste, lubricate the sore spot with vegetable oil.

ANTI-BLOOD REMEDY

Many Russian healers are of the opinion that onions are the best remedy for treating sclerosis and anemia, but not everyone can use this vegetable in its pure form, but with the infusion, we hope there should be no problems.
To prepare a miracle tincture, you will need 300 g of onions, which must be poured with pure alcohol in an amount of 1000 ml; in order for the medicine to acquire its final miraculous power, you will have to endure three weeks, but then you will forever get rid of the anemia or sclerosis that torments you.
Apply the tincture as follows: drop 20 drops of tincture into 100-150 g of milk. Take this drink three times a day after meals. If you constantly use fresh onions, then, apparently, you will not need our tincture.

REMEDY FOR HEMORRHOIDS

Almost all of us lead a sedentary lifestyle, move little, eat improperly - all this is the best way to contribute to the appearance and development of hemorrhoids. People suffering from hemorrhoids often become the object of ridicule for others, although there is absolutely nothing funny here. So, getting rid of the disease, you kill two birds with one stone: your physical suffering associated with pain stops, and, in addition, you gain peace of mind, not being afraid to become the object of ridicule anymore.
To prepare a remedy for hemorrhoids, pour two liters of milk and dip four medium-sized onions and 3 tablespoons of vegetable oil into an earthen pot, seal tightly, place in the oven over low heat and steam for 1 hour.
When the medicine is finally ready, close the pot with a wooden lid, in which you first make a hole with a diameter of approximately 5 centimeters. Over this hole, heat the anus with steam until the steam still comes out.
Repeat this procedure every four days, but you should not get carried away with such treatment, three or four sessions are enough to completely heal.

REMEDY FOR DYNAPHONE

We bring to your attention an excellent remedy for shortness of breath, which, as we know, many of our compatriots are subject to, regardless of sex and age.
You will need: 400 g chopped onion and 250 g lemon juice. Pour chopped onion with lemon juice and mix well. Then pour the resulting mixture into a jar and cover it with gauze folded in several layers. The medicine should be infused during the day. Well, now you can start treatment, but please do not forget to shake the infusion before use.
Take this remedy once a day before bed. Use the medicine as follows: stir one teaspoon of the mixture in a glass of water and drink. After a two-week period, you will feel the first results of the treatment - lack of fatigue and excellent sleep. Legend has it that this remedy is very ancient - it is at least 500 years old and during this time more than one person has been cured thanks to onion medicine.

BTW, ONION... or rather, a drink based on a forty-day "mumbling" infusion of onions, was considered one of the most powerful elixirs of black witches. Unlike peasant beliefs, he promised evil women powerful energy protection and an increase in mental impact on the unfortunate next victim.

REMEDY FOR DYNOSPNEA AND THOROSIS

We offer you another way to get rid of shortness of breath, in addition, this medicine is an invaluable help for those suffering from angina pectoris.
To prepare the medicine, take 1 liter of fresh honey, 1 glass of lemon juice (squeezed from fresh lemons), 6-7 small onions.
Grate onions or simplify your task by passing it through a meat grinder. Stir the "onion mince" with honey and lemon juice. Close the container tightly and leave for a week to infuse. When the remedy is ready, use it as follows: drink four teaspoons of the remedy once every day, just keep in mind that you need to drink the medicine gradually, slowly, slowly, one spoonful after another.

REMEDY FOR CONSUMPTION

It is believed that tuberculosis (consumption) has long been defeated in our country. Maybe this was how things were in Soviet times, but now a rather depressing picture is emerging. The low level of income of the bulk of the population, the lack of vitamins - all this contributes to the return of tuberculosis to its former positions.
We offer you a wonderful remedy for consumption. It was usually used in their medical practice by village healers and, I must say, they achieved excellent results.
As you may have guessed, this remedy also includes onions.
In addition to finely chopped onions, which you will need 1 cup, take 1 liter of liquid honey, 100 g of vegetable oil, 1 cup of birch buds, 50 g of lime blossom and two glasses of water. From all these products and prepare a medicine.
And it is prepared like this: melt honey in a saucepan and add chopped onion to it. Brew birch buds and lime blossom separately from each other, boiling for 3 minutes. Squeeze juice from lime blossom and birch buds and add honey with onions. Divide the resulting mixture into two parts and pour equal amounts into two vessels, and then add vegetable oil to each in equal proportions - the medicine is ready.
Take this medicine one tablespoon three times a day after meals. Don't forget to shake before use.

REMEDY FOR INSOMNIA

Insomnia has become literally the scourge of a modern person, and this is not surprising - instability, constant stress and unresolved problems - all this does not contribute to a calm infant sleep. But even in this situation, the bow can provide you with an invaluable service.
Try to consume onions before bed and in a significant amount. If you constantly adhere to this rule, then a wonderful dream is guaranteed to you. Of course, there may be some problems with your other half, but if you brush your teeth properly at night, then you will not irritate anyone with your unconventional sleeping pills.

REMEDY FOR ANGINA

In order to cure a sore throat with onions, you will have to take 2 medium onions and squeeze onion juice from them, to which then add 1 tablespoon of any vegetable oil. Mix all components thoroughly. Wrap a piece of absorbent cotton around the end of the stick, dip it in the resulting mixture and lubricate the throat. For the treatment to be effective, do a similar procedure in the morning and evening.

REMEDY FOR BRONCHITIS

More and more we are convinced that onion is a completely universal remedy, it even cures bronchitis, helping to eliminate the inflammatory process and softening the cough.
This drug is prepared from onions, which must be grated on a medium grater and squeezed out of the resulting slurry juice. You will need a whole liter of onion juice.
Mix onion juice with a glass of liquid honey and mix thoroughly.
This medicine should be taken in two tablespoons three times a day before meals and at bedtime.

SUPERB REMEDY FOR RHEUMATISM

There are many drugs for the treatment of rheumatism and every year there are more and more of them. We advise you not to experiment with your health and not to use unfamiliar medicines. Try a better, true, time-tested remedy that will quickly put you on your feet.
To prepare an antirheumatic agent, you will need: 100 g of vodka, 1 pod of hot pepper, 50 g of onion juice, 30 g of goose fat, 50 g of butter, 60 g of turpentine, 30 g of camphor alcohol.
Melt butter and goose fat and stir. Add finely chopped capsicum6, onion juice, vodka, turpentine, camphor alcohol and again mix all the ingredients thoroughly.
Pour the mixture into a clean container, seal tightly and infuse for 3 days. After this period, the medicine is ready for use, just do not forget to shake it before use.
If you really want to get rid of the disease once and for all, then be sure to follow our instructions.
So you need to rub this tincture all over the body, starting from the chest and neck, except for the abdomen and groin, in addition, avoid getting the drug into the eyes. Sore spots smear well again and bandage. Treatment is carried out once a day, at night. Strong excruciating pains may appear, but you will have to endure for some time, but you will get rid of rheumatism forever. This medicine even cures old, drug-resistant rheumatism.

ANOTHER REMEDY FOR RHEUMATISM

This remedy will not cure you once and for all, like the previous one, but it will help you relieve pain for a fairly long time.
To prepare this remedy, you will need 50 g of onion juice (you already know how to prepare it), add 30 g of vodka and 30 g of vegetable oil (preferably olive oil) to it. Mix all the components thoroughly and let the miracle elixir brew for a day in a hermetically sealed container, and then proceed to treatment.
This remedy is used in the treatment of almost all varieties of rheumatism.

BTW, ONION ... helps not to enter into a serious state of depression and even get rid of it. You just need to inhale the smell of fresh onions more often, and it’s better not just to cut it on a plate so that it winds up, but to make a small amount of lecho, which includes 1/3 or 1/4 of onions. Put a bowl of vegetable mass on the table, cover it with a newspaper, and ... breathe onion air, doing your daily activities, periodically “biting off” lecho. Depression will be removed in a short time!

Ivan Dubrovin.

The most interesting facts about onions and recipes with them.

You can talk about the beneficial properties of this vegetable for a long time and a lot. It has been scientifically proven that substances that cause the smell, taste of onions and tears from processing them can fight cancer cells.

Onions have been known for over 6,000 years. It is assumed that its homeland is Southwest Asia, from where it spread throughout the world. Onions are used not only as a seasoning for food, but also as a folk remedy for many diseases. The bulbs contain amino acids, glucose, trace elements, vitamins B1, B2, B6, PP, E, a large amount of vitamin C, as well as the plant hormone glucinin (a natural remedy for lowering blood sugar levels). Onion juice is a natural antibiotic that protects our body from colds.

Some interesting facts about onions

Currently, India is the world's largest exporter of onions (1009 thousand tons), and Russia is the largest importer (600 - 800 thousand tons annually).

Onion consumption per capita in Russia is 11 kg per year.

Today, about 400 types of onions are known, a little more than half of them are grown in Russia.

Onions got their name from the external resemblance to turnips.

The ancient Greeks respected onions as a medicine, but they were rarely added to food, because they considered it the food of commoners because of its strong and pungent smell.

Onions contain more natural sugar than apples and pears.

If you are on a diet, do not exclude onions from it. This vegetable is an excellent fat burner. There is even a special onion diet, during which you need to eat onion soup.

Doctors believe that onions are a good adaptogen, helping a person adapt to changing time zones.

The largest onion in the world weighed 6 kilograms and was grown in England.

canned onion

Ingredients:

Onion - 200 grams,
Thyme - 1 teaspoon,
White wine vinegar - 3/4 tablespoons,
Sugar - 6 tablespoons,
Olive oil - 3 tablespoons,
Cloves - 4 pieces,
Bay leaf - 1 piece,
Garlic - 1 clove,
Chili pepper - 1 piece,
Salt - to taste

Cooking:

1. First, prepare the jar and lid, sterilize them.

2. Put a whole onion into it, peeled and add thyme.

3. In a small saucepan, mix vinegar, oil, sugar and salt. We also add spices, whole pepper and garlic.

4. Put the saucepan on the fire, and let the marinade boil.

5. Pour the onion in a jar with this mixture. The marinade should reach the edge of the glass neck of the jar.

6. Close the lid and leave the canned onion to cool. After three days, we recommend cleaning it in a cool place.

Onion marmalade

Ingredients:

Onion - 6 pieces,
Vegetable oil - 4 tablespoons,
Butter - 40 grams,
Red wine vinegar - 5 tablespoons,
Brown sugar - 2 tablespoons
Red wine - 4 tablespoons,
Salt - to taste
Ground black pepper - to taste

Cooking:

1. Peel sweet red onion, wash, cut into rings of medium thickness, fry in a mixture of vegetable and butter until the onion rings become transparent.

2. Add granulated sugar, ground black pepper, salt to the onion, mix, continue frying for 5 minutes. Pour in wine or fruit vinegar, simmer onion marmalade over low heat for another 5 minutes.

3. Onion marmalade is the perfect side dish for grilled meat or liver.

Pickled onion fast food.

Ingredients:

Onion - 0.5 kg,
Water - 250 ml,
Vinegar 9% - 70 ml,
Sugar - 3 tablespoons,
Salt - 0.5 tablespoons 1.

Cooking:

1. Cut the onion into half rings and put it in a jar.

2. Mix water, salt and sugar and bring to a boil, pour vinegar into it. As soon as the marinade boils, pour the onions into it.

3. Close the jar with a lid. The onion should cool down (about an hour and a half), after which you can immediately eat it

spicy pickled onion

Ingredients:

Onion - 1 kilogram,
Chili pepper - 6 pieces,
Black peppercorns - 12 pieces,
Coriander - to taste
Cloves - to taste
Vinegar 9% - 2 l,
Water - 1 l,
Sugar - to taste
Anise - to taste
Ginger (root) - 0.5 pieces

Cooking:

1. Salt is dissolved in 1 liter of boiling water.

2. Cool down. Peel the onion, place in a large bowl and cover with salted water.

3. Cover the bowl with a plate and press something heavy on top to prevent the onion from floating up.

4. Leave for a day.

5. Pour the vinegar into a large saucepan. Add spices, bring to a boil and cook over low heat for 15 minutes.

6. Then we filter the broth through a sieve.

7. Divide the chili, black peppercorns, cloves and coriander into 4 parts and put in each jar.

8. We take out the onion from the salt water and rinse.

9. Lay out in sterilized jars.

10. Fill jars with onions to the brim with vinegar. Close the lid and leave for a week

Canned onion

I always preserve small bulbs for the winter. I use them later in stews, as an appetizer for vodka, or add them to salads. It will take half an hour to preserve; It's easy to work with, you don't even need to cut it!

Preparation description:

You can not put a lot of canned onions, but when such a blank is available, it will become much more convenient to cook. It is more convenient to serve ready-made onions for meat or barbecue, add such onions to a salad, give a piquant taste to meat or vegetable stew. Canned onions can also be used in the preparation of hot and cold sandwiches.

Ingredients:

Onion - 2.5 kg
Water - 0.7 l
Sugar - 80 g
Salt - 25 g
Vinegar 5 percent - 0.25 ml
Citric acid - 1-2 chips.

How to preserve onions:

1. Bring water to a boil. When the water boils, add salt and sugar and stir until dissolved. Once the salt and sugar dissolve, add the vinegar. Mix everything and remove from heat.

2. Peel small bulbs. Soak them in a solution of water and citric acid for 25 minutes. It is desirable that the temperature of the solution does not exceed 90 degrees. In other words, do not bring to a boil.

3. After 25 minutes, select the bulbs and place them in cold water.

4. Arrange the cooled onions in sterilized jars and pour over the marinade (which we prepared in step 1). Screw the jars with sterile lids.

All about onions. Onion Secrets.

It's time to talk to us, perhaps, about the cultivation of onions, one of the very first plants that a person began to grow, because it is believed that onions were "cultivated" about 4 thousand years ago.

It is almost impossible to imagine any cuisine in the world without this “tear-producing” vegetable, because many dishes without it will seem insipid and tasteless.

And although there are a great many types of onions, each of them finds its admirers. These are onions, and more tender and delicate leeks; perennial chives can decorate our summer cottage no worse than flowers, but, for example, slime successfully combines the taste of both onions and garlic.
Although the onion is not the most fastidious culture, it still requires attention to itself.

It is important for him that the soil in the beds is loose and nutritious. It is best to take an open, well-lit area for planting onions, as the plant reacts sharply to the intensity and duration of lighting. The length of daylight is one of the important conditions for its cultivation.

Some summer residents are perplexed why onions and winter garlic are poorly stored. There can be many reasons, but perhaps the main one is the delay in cleaning. When should you harvest?
The onion is ready for harvest when its leaves begin to fall, the bulbs are fully formed and have acquired a characteristic color for the variety. To speed up the ripening of the bulbs, 1-2 weeks before harvesting, they rake the ground from them or partially cut the roots. Onions are harvested in mid-August - until early September. If harvesting is late, growth will resume after a while, and such bulbs become unsuitable for storage.
It is very important not to miss the time of harvesting winter garlic. In case of delay, the scales (wrappers) of the bulbs burst, and over time, the heads break up into teeth, which reduces the shelf life.
Garlic is harvested in late July-early August (the timing depends on the area of ​​cultivation). Harvesting is started when the extreme leaves have turned yellow completely, and the middle ones - one third and a quarter from above. A characteristic sign of the ripening of garlic is also the straightening of the curved peduncle and the opening of the wrapper on the inflorescences (gardeners leave these stems on three or four plants to obtain seed material).
A very important point. When picking garlic, it is not necessary to shake off the earth from the heads with blows. Remove it with your hand carefully so as not to scratch or break the first scales, on which the shelf life depends.

Leek: cultivation from sowing to harvest
Growing leeks is becoming increasingly popular among lovers of country life. Today I propose to learn how to grow leeks and how to care for them from sowing to harvesting.

Leek, or pearl onion, is the oldest culture spread all over the world, but it appeared in Russia only in the last century. Leek is currently the third most popular onion after garlic and onion.

How to grow turnip from seeds

Briefly:

Onion is the only vegetable that is eaten daily. After all, it is impossible to imagine soup, borscht, salad and other dishes without onions. The healing properties of onions have been known for a long time. "Garlic and onions from seven ailments," says a folk saying. A great many traditional medicine recipes contain onions, mostly onions, as a necessary ingredient.

There are many types of onions. But consider the most popular of them - onions. This type of onion got its name from the shape of its bulb, resembling a turnip.

Onion is the only vegetable that is eaten daily. After all, it is impossible to imagine soup, borscht, salad and other dishes without onions. The healing properties of onions have been known for a long time. "Garlic and onions from seven ailments," says a folk saying. A great many traditional medicine recipes contain onions, mostly onions, as a necessary ingredient.

One of its main features is the presence in the onion of a large amount of phytoncides - volatile substances that can have a detrimental effect on microbes, viruses and bacteria. Onions also have vitamin and diuretic effects. It is known that onions contain more vitamin C than citrus fruits.

Leaves and bulbs are used for treatment. Here are just a few of the diseases that onions can help treat. These are: tonsillitis, atherosclerosis, bronchitis, worms, flu, constipation, cough, colds, arthritis, warts, toothache, hair loss, runny nose, burns, boils. In general, it is clear that onions are the first national vegetable and therefore any, even a minimal garden, should contain onion plantings.

There are many types of onions. But consider the most popular of them - onions. This type of onion got its name from the shape of its bulb, resembling a turnip.

Onion

Onions are divided into sweet (salad), spicy and semi-sharp. There are a lot of onion varieties, but it is better to use local varieties. Most varieties of onions are spicy. Of the peninsulas, the Oktyabrsky variety is most widely used. Of the sweet (salad) varieties, Yalta is considered unsurpassed - a local variety of Crimean folk selection, which can be grown well from seeds in southern latitudes.

Turnip is grown in 3 ways: in a two-year culture with preliminary cultivation of sevka, in an annual culture, when a marketable bulb is obtained from seeds in one year, and an annual culture from pre-grown 40-50-day-old seedlings.

annual culture

It is practiced mainly for growing sweet and semi-sweet varieties and is possible only in areas with long summers. At the same time, onions can be obtained from seeds in one year either by direct sowing of seeds into the ground or by pre-growing seedlings.

The first of these methods can only be used on well-fertilized, loose soils with artificial irrigation. The soil is carefully dug up since autumn, after rain or watering, clods are broken and leveled, thus fully preparing the site for spring sowing. In early spring, as soon as the snow melts and the soil matures, fresh seeds (nigella) are sown. It is advisable to pre-soak them and dry them to a loose state.

It is better to sow in rows every 15-20 cm, the depth of seed placement is 1-1.5 cm, their consumption is 8-10 g per 10 sq.m. To improve the conditions for seed germination, seedlings are mulched with a small layer of humus. The first thinning is done after germination, leaving the sprouts at a distance of 2-3 cm from each other, the second - after 20-25 days, leaving the plants 6-8 cm apart. After each thinning, it is good to feed onions with mullein diluted in 5-8 parts of water, or slurry diluted 2-3 times, or bird droppings diluted in 12-15 parts of water. In the presence of only mineral fertilizers, 30 g of superphosphate and 15 g of ammonium nitrate and potassium chloride are taken per bucket of water. With the second feeding, if the plants are well developed, nitrogen (ammonium nitrate) can be omitted. In arid areas, 8-9 waterings are required with a rate of 300-400 liters per 10 sq.m. Watering should be stopped 20-25 days before harvesting. It is started after the lodging of the tops begins.

seedlings

Sweet and semi-sweet varieties are also grown. It is prepared in greenhouses or in a room (in a box) and planted at the age of 50-60 days. To obtain seedlings, seeds are sown very densely (150-200 g per 10 sq. M) in grooves 1 cm deep with a distance of 4-6 cm between them. The seedling cultivation mode is normal - onions are unpretentious to conditions. For better survival, before planting, the leaves and roots of the seedlings must be cut to one third of the length. Planting seedlings in the ground should be early, close up finely. Further care is the same as when growing seeds.

Biennial culture

When cultivating sharp, maturing onion varieties, a two-year culture is practiced. Sevok (also called arbazheyka, arpazhik, arpachik) makes it possible to grow onions without irrigation, at low labor costs. Sevok is obtained by sowing onion seeds (nigella) in grooves located every 5-7 cm, or by sowing them wide, up to 10 cm, in a very dense strip, spending 80-90 g of seeds per 10 sq. m. Bulbs are harvested when dried, lodging leaves appear on the plants. The plants are pulled out, dried in the sun for 8-10 days, and then the roots and tops are crushed. Store in a dry, ventilated room at a temperature of +18 to +20 C. Sevok, the bulbs of which are larger than 1-2 cm in diameter, are called a sample. When landing, it can form an arrow. Therefore, such bulbs are selected and used for growing onions for feathers in winter and spring. In the spring, the sets are planted as early as possible with a distance between lines of 15-18 cm, and in a row of 4-6 cm. planting forms a small bulb. The difference in care compared to growing from seeds is a smaller number of waterings (5-6), the removal of arrows, the exclusion of thinning, provided that the seedlings are laid out manually at the same distance.

Onions are the most common type of onion.

Hey! Today we will talk about onions. Motherland onion Southwest Asia is considered - Turkmenistan, Afghanistan, Iran. Onions were cultivated about 4 thousand years ago.

Images of onions have been found on the walls of ancient Egyptian pyramids. Also, there are references to this plant in the cuneiform writing of the ancient Sumerians and in the Bible. Onions were also grown in ancient Rome for soldiers by specially trained people. In those days, mankind knew about the healing properties of onions and it continues to be considered a remedy today.

Why do we cry when we cut onions?

Onion cells contain a volatile substance (sulphur-containing gas) called lachrymator (from the Latin "lacrima" - tear). This substance was isolated by the American chemist Eric Block. When the onion is cut, the lachrymator is released and dissolved in the person's tears and water. In this case, a certain reaction occurs and a weak solution of sulfuric acid is formed, which is an irritant for the shell of the eye. In order to get rid of the irritant, tears are secreted.

The activity of the lachrymator can be reduced if the onion is frozen. But usually housewives do not need to freeze onions. In this case, some tricks will come to the rescue that will help you not chop onions and not cry.

First of all, more often you need to moisten the knife in cold, preferably running, water. After you cut the onion into two parts, also rinse it with water. If you need to chop a lot of onions, rinse your cutting board frequently. All these manipulations can be explained by the fact that lachrymator dissolves in water and thus does not cause harm to the eyes, since it is not released into the air.

Instead of freezing the onion, you can cool it well and only then chop it.

Another way to undress the bow and not cry is special goggles for swimming =)

Does onion heal us?

Onion It is widely used in folk medicine as a remedy during epidemics of influenza and colds. But you must firmly remember that onions, like garlic, lemon, are not a cure for influenza and SARS! Onions in no way can affect the virus, let alone destroy it. Remember that influenza treatment should only be carried out under the supervision of a doctor with special preparations, since the flu is dangerous for its complications. Relying on the miraculous properties of onions, the patient only starts the disease. Onions are used as an antimicrobial agent, but you should not treat it as a panacea. Do not bury onion juice in the nose, you can severely damage the mucous membranes.

The benefits of onions

AT onion contains vitamins A, B and C, iron, calcium, essential oils, fluorine, magnesium, sulfur (hence the pungent smell) and flavonoids.

Onions help cleanse the blood, stimulate digestive processes, and normalize metabolism. Onions are recommended for use in diabetes, atherosclerosis, hemorrhoids, general weakness, as a remedy for worms. Onion juice is used for insomnia and rheumatism. Onion gruel is good for strengthening hair and in the treatment of dermatitis. Eating onions prevents high blood sugar levels.

It is not recommended to abuse onions for people suffering from diseases of the kidneys, stomach, liver, duodenum, with a stomach ulcer. In this case, we are not talking about the use of onions in the soup as a seasoning, but about its medicinal use.

Fresh onions have one big drawback: after eating it, bad breath appears. To eliminate the smell, it is enough to chew a sprig of fresh parsley.

According to the amount of essential oils, sweet, peninsular, spicy and bitter varieties are distinguished. In recent years, the assortment has expanded and mildly spicy, mild and sweet delicacy varieties, salad varieties have appeared.

Spicy and bitter varieties contain 9-12% sugar, peninsular - 8-9%, sweet - 4-8% sugar. It is noteworthy that those varieties of onions in which there is the least sugar, they seem to taste sweeter. The thing is that the smaller the amount of sugar, the smaller the proportion of essential oils, which give the onion a characteristic taste.

Crimean bow or Yalta bow

This is the most common type of red onion in our country. It was bred in the Nikitsky Botanical Garden. Onions grown on the southern coast of Crimea are considered the best. Kherson is more burning.

Crimean onion is so sweet that you can eat it just like that. It is also great for pickling, salads, meat, poultry and fish. Onions are very juicy, although they are inferior to yellow onions in the content of essential oils.

Crimean onion is stored poorly. You should not buy it for the whole winter and it is better to eat all the stocks of this onion before the onset of winter cold. It is best to buy onions from farmers or at the market in Yalta or Alushta, but not on the roads.

You need to learn to distinguish the Crimean bow from a fake. A real sweet Crimean onion has juicy thick scales more than 5 mm thick, there are never more than 7 layers in the bulb. In addition, the insides of the Yalta bow should not be purple (scammers tint an ordinary bow and sell it under the guise of a Crimean one), but white with a slight shade of pink. The taste of onion should not cause burning and bitterness. The highest quality of the Crimean onion is in July and August, if these months are sunny.

Bow-batun

More bow-batun called fistulate, winter, sandy, Chinese. It is very similar to onions, but it is grown for the sake of greenery, since the onion does not form a real bulb. Such a bow loves the bright sun and abundant watering. Batun stalks are very good in salads, fish and meat dishes. It has a lot of vitamin C and this onion is especially appreciated in the spring in the form of the first fresh greens.

Onions have a number of advantages over onions. It can grow in one place up to 6 years and matures 20 days earlier. The main benefit of this type of onion is the content of ascorbic acid, riboflavin, carotene, thiamine and essential oil. Dried onion also retains a large amount of vitamin and beneficial compounds.

Shallot or Ashkelon onion

Young leaves of this type of onion are eaten. They can be cut several times per season. Small onions are also suitable for use in cooking and have a peculiar taste. Shallots are common in Ukraine, the North Caucasus, Moldova, Western Europe, Asia Minor. It has excellent taste, high yield, early maturity and can be perfectly stored for a long time.

Compared with onions, shallots contain much more biologically active substances: mineral salts, ascorbic acid, vitamins B, E, PP, essential oils, carotene, sugars. In folk medicine, shallots are used in the treatment of eye diseases and diseases of the gastrointestinal tract. It is also used in home cosmetology in the form of a slurry to remove age spots, freckles, acne and pimples.

Leek

The supposed homeland of this type of onion is the Mediterranean. Leek is very widespread in Western Europe. In Russia, it is grown everywhere.

This onion has flat, long leaves similar to garlic but much larger. The thickened lower white part of the leg is eaten. Leek is ideal for pies, meat dishes, in vegetable casseroles, as an independent dish (for example, stewed onions) and as a side dish.

Leek is not stored for a very long time, so when buying, you should choose specimens without signs of wilting, with dense bulbs and green elastic leaves. Before cooking, leeks must be washed very thoroughly due to the peculiarity of their structure, since a lot of earth and small pebbles can accumulate in the lower part.

Leek contains a large amount of potassium salts, which explains its diuretic effect. Also, it is rich in vitamins C, B1, B2, E, PP, carotene. Leek is recommended to improve the functioning of the gallbladder and liver, with rheumatism, atherosclerosis, metabolic disorders, overwork, obesity, gout and kidney stones. Leek has been clinically proven to improve appetite, increase the secretory function of the glands of the digestive tract, and have anti-sclerotic properties. Raw leeks are contraindicated in inflammatory diseases of the duodenum and diseases of the stomach.

Calorie content of onions and other varieties of onions

Onion calories per 100 grams = 41 kcal

• Proteins - 1.4 gr
• Fats - 0.2 gr
• Carbohydrates - 8.2 gr

Batun calorie content per 100 grams = 34 kcal

• Proteins - 1.3 gr
• Fats - 0.1 gr
• Carbohydrates - 3.2 gr

Shallots per 100 grams = 72 kcal

• Proteins - 2.5 gr
• Fats - 0.1 gr
• Carbohydrates - 16.8 gr

Leek per 100 grams = 33 kcal

• Proteins - 2 gr
• Fats - 0 gr
• Carbohydrates - 8.2 gr