ONIONS

The onion is originally from Central Asia, such as garlic and the shallot. In the Middle Age, it was used both for culinary and healing purposes. The onion belongs to the family Liliaceae, like the garlic or leek. The onion is the underground part of the plant with a yellow, red and violet  bulb-shape. Such plant has also green and round branches that are hollow inside. The white onion is harvested in late spring and the coloured ones are collected by the end of summer. They are grown in all European Mediterranean countries, as well as in Arab countries, although the main producer is Mexico.

It is a plant of mild and not humid climates and it needs not chalky, loose, healthy, deep and rich in organic matter soils.

The onion contains:

  • Vitamins: A, B1, C and E (antioxidant).
  • Minerals: calcium, magnesium, iodine, cobalt, copper, iron, phosphorus, chlorine, nickel, potassium, silicon, zinc, sulphur and bromine.
  • Others: it contains allyl sulphur, which is released when cutting onions and make us cry, and folic acid.

Properties and benefits. Recommended for:

  • It is tonic.
  • Diuretic and purifying.
  • Digestive.
  • Restorative.
  • It has aperitif properties.
  • The skin, having a facial massage with onion juice.
  • Even it is good for coughs and colds if you have a warm onion juice with one lemon and two tablespoons of honey.

 

It is not recommended for people with intestinal problems because it produces gases and flatulence.

 

 

 

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