Dry Onion

It owes much of its energy intake (34 kcal per 100 g on average is 142 BTU) at its carbohydrates, or carbohydrates. These are formed mainly by fructans, sugars from the plant reserve. These carbohydrates, complex molecules made up of chains of fructose, are only partially assimilated. There are also glucose, fructose and sucrose, and small amounts of other carbohydrates (pentosans and hexosans). A total carbohydrates represent about 7% of the mass of the onion. In the white spring onion, richer in water, the rate of carbohydrate is a bit lower, as energy intake (25-30 kcal). The proteins, fats and other energy components of the onion are present in very small quantities. Among the many minerals and trace elements, sulfur is the most characteristic. It reached 50 mg/100 g, and in the composition of substances responsible for taste and odor characteristic of the onion. Sulfur is considered a factor limiting the digestive tolerance of a food. There are also significant levels of potassium (170 mg/100 g), phosphorus (35 mg) and calcium (25 mg). Some trace elements are relatively few well-represented: for example, selenium, which helps the immune system and is essential in the fight against cellular aging (0.001 to 0.010 mg/100 g, estimated daily need from 0.055 to 0.070 mg ) onion is one of the best vegetable sources of selenium, manganese, an activator of many enzymes and regulator of brain neurotransmitters (0.15 mg/100 g; daily need of about 4 mg), cobalt , anti-anemic as a cofactor of vitamin B12 (at a rate of 0.013 mg/100 g) fluorine, necessary for the proper condition of teeth and bones (0.04 mg/100 g), the molybdenum catalyst N (0.01 mg), etc. The vitamin C content of the onion is far from negligible: it reaches 25 mg/100 g in white onion (fresh onion), and remains at about 7 mg in the onion “on call” , that which is eaten all year. We understand better the role of food antiscorbutic formerly played by the onion to the sailors who went deep sea colored pigments (yellow flavonoids polyphenols, anthocyanins, substances or red or purple) that provide different varieties of onions their color characteristics, also have properties “vitamin P”, and potentiate the action of vitamin C (including by strengthening the resistance of capillaries). Many B vitamins are found in onions, with moderate rates. We also note the presence of vitamin E (0.14 mg/100 g) and provitamin A (from 0.01 to 0.05 mg). The fibers, moderately abundant (2.1%), consist of both cellulose and hemicellulose (which form the walls of plant cells) and pectin and other colloidal substances (giving compounds mucilaginous consistency after cooking). This balance between fibers of different nature, makes the cooked onion gently laxative, and well supported by the intestines.