Big onions are a vegetable with a combination of flavors that are acidic, salty, spicy, and sweet. They are rich in quercetin, an antioxidant that helps delay cell and tissue damage. They also contain phytochemicals known as disulfides, which have anticancer and antimicrobial activities.
Here are some other facts about big onions:
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OriginBig onions may have originated in Central Asia, but some studies trace them back to Iran and West Pakistan.
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CultivationBig onion cultivation is concentrated in the Matale and Anuradhapura districts of Sri Lanka, contributing nearly 90% to the national production.
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Demand and supplyThe big onion industry in Sri Lanka has faced a demand-supply asymmetry, which has led to an increase in imports.
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Onion plantThe onion plant has a flattened disc stem at the base, and tubular leaves that form a pseudostem. The plant produces pink or white flowers that cluster on its stalks.
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Onion bulbsThe bulbs are formed just above the flattened stem of the plant by overlapping leaves. They are generally oval, but their shape can vary, and they appear in clusters of 3-18 per plant.
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