Facts on Onions and Tomatoes

ONION

An onion is a vegetable whose Latin word is ALLIUM CEPA, also called BULB ONION, otherwise widely known as ONION. The reputation of onion is commonly understood to be biennial or a perennial plant, it is considered fit for annual harvest instead during first growing season. The plant of an onion possesses a hollow fan, with leaves of bluish green color, while, its bulb at the plant base, which swells as per reaching certain length of the day. Here the onions’ bulbs consist of compressed, shortened and underground stems which is encircled by fleshy modified leaves and/or scale duly enveloping the central bu located at the stem’s tip. The plant leaves or foliage dies down during autumn resulting in dry and brittle bulb. The onion crop is got harvested and dried and made ready for storage or use. It is worth mentioning here that onion crop is prone to number of diseases and pests attacks, that is, the onion fly, the onion eelworm and rotting caused by various fungi in particular. Onion as a basic food item is cultivated globally and it is served in cooked form as a vegetable or as part of delicious dish prepared with another option of eating onion in raw form or make chutneys or pickles using onions. Onions are pungent when they are chopped and irritate our eyes on account of certain chemical substances presence.

ONION NUTRITIONAL VALUE PER 100 G | 3.5 OZ

Energy166 kJ40 kcal
Carbohydrates9.34 g
Sugars4.24 g
Dietary Fibre1.7 g
Fat0.1 g
Protein1.1 g
VITAMINSQUANTITY%DV
Thiamine B10.046 mg4%
Riboflavin B20.027 mg2%
Niacin B30.116 mg1%
Pantothenic Acid B50.123 mg2%
Vitamin B60.12 mg9%
Folate B919 mg5%
Vitamin C7.4 mg9%
MINERALSQUANTITY%dv
Calcium23 mg2%
Iron0.21 mg2%
Magnesium10 mg3%
Manganese0.129 mg6%
Phosphorus29 mg4%
Potassium146 mg3%
Zinc0.17 mg2%
OTHER CONSTITUENTSQUANTITY
Water89.11 g
Fluoride1.1 mg

BENEFITS

Onions are nutrients packed. Beneficial for heart. Antioxidants loaded. Cancer fighting compounds present. Facilitate blood sugar control. Bone density may get boosted. Antibacterial properties present. Digestive health may get boosted. Diet friendly.

TOMATO

Tomato is an edible plant providing a flavor of umami – monosodium glutamate taste one of five basic tastes, that is, bitter, salty, sour, and sweet. Tomato can be eaten raw, or cooked in various delicious dishes, salads, sauces, and even in drinks as well. We also consider tomatoes as fruits, whereas, in botany terms, these are berries consumed as a vegetable or as a side dish suiting our taste. The temperate climate is favorable in the growth of a number of tomato plant varieties globally, while greenhouses allow tomatoes production round the year during all seasons. The tomato plant when grown reaches a height of 1 ~ 3 meters | 3 ~ 10 feet. Tomato size is 1 ~ 10 cm | ½ ~ 4 in.

TOMATO NUTRITIONAL VALUE PER 100 G | 3.5 OZ

Energy74 kJ
Carbohydrates3.9 g
Sugars2.6 g
Dietary Fiber1.2 g
Fat0.2 g
Protein0.9 g
VITAMINSQUANTITY%DV
Vitamin A Equiv.42 µg5%
Beta-Carotene449 µg4%
Lutein Zeaxanthin123 µg
Thiamine B10.037 mg3%
Niacin B30.594 mg4%
Vitamin B60.08 mg6%
Vitamin C14 mg17%
Vitamin E0.54 mg4%
Vitamin K7.9 µg8%
MINERALSQUANTITY%DV
Magnesium11 mg3%
Manganese0.114 mg5%
Phosphorus24 mg3%
Potassium237 mg5%
OTHER CONSTITUENTSQUANTITY
Water94.5 g
Lycopene2573 µg

BENEFITS

Beneficial for skin and hair. Anti-Carcinogenic | Cancer control due to lycopene. Beneficial for bones. Remedy from smoking effects. Anti-Oxidant. Beneficial for the heart. Blood sugar control. Helps digestion. Helps Immunity. Beneficial in burning fat.

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