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utility as herbal medicine in our country. it has moderate amounts of protein, fat, fibre and good amounts of calcium, phosphorous and potassium, vitamin c and b. apart from onion as such even the stalk is edible. the stalk contains good amount of carotene and iron. onion has both glucose (reducing sugar
) and sucrose (non-reducing sugar). the pungent taste of onion is due to volatile oil allyl-propyl-disulphide present in it. the proximate composition and energy values of raw and dehydrated onion are shown in table. onions contain significant amount of a flavonoid called quercetin. although quercetin...
https://niir.org/books/book/complete-book-on-onion-garlic-cultivation-with-processing-production-onion-paste-flakes-powder-garlic-paste-powder-flakes-oil/isbn-9788178331591/zb,,18b9d,a,0,0,a/index.html