While buying, look for fresh ones that are clean, uniform, well-developed without having opening at the neck and feature crispy, and dry outer skins.

Avoid those that show sprouting or have signs of black mold (a kind of fungal attack) as they indicate that the stock is old.

In addition, poor-quality bulbs often have soft spots, moisture at their neck, and dark patches, which may all be an indications of decay.

Onions are high in vitamin C, a good source of fiber, and with only 45 calories per serving, add abundant flavor to a wide variety of food.

Onions are sodium, fat, and cholesterol free, and provide a number of other key nutrients.

·         Onions are very low in calories (just 40 calories per 100 g) and fats; however, rich in soluble dietary fiber.

·         Phyto-chemical compounds allium and Allyl disulphide in the onions convert into allicin by enzymatic reaction when its modified leaves are distorted (crushing, cutting, etc.) which has anti-mutagenic (protects from cancers) and anti-diabetic properties (helps lower blood sugar levels in diabetics).

·         Allicin reduces cholesterol production by inhibiting the HMG-CoA reductaseenzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral, and anti-fungal activities.

·         In addition, Allicin also decreases blood vessel stiffness by releasing nitric oxide (NO) and thereby bring a reduction in the total blood pressure. Further, it blocks platelet-clot formation, and has fibrinolytic action in the blood vessels. Altogether, it helps decrease in overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.

·         Onions are rich source of chromium, the trace mineral that helps tissue cells respond appropriately to insulin levels in the blood. It thus helps facilitate insulin action and control sugar levels in diabetes.

·         They are an also good source of antioxidant flavonoid quercetin, which is found to have anti-carcinogenic, anti-inflammatory, and anti-diabetic functions. 

·         They are also good in antioxidant vitamin, vitamin-C and mineral manganese.

·         Manganese is required as a co-factor for anti-oxidant enzyme, superoxide dismutase. In addition, isothiocyanate anti-oxidants in them help provide relief from cold and flu by exerting anti-inflammatory actions.

·         Onions are also good in B-complex group of vitamins like pantothenic acid, pyridoxine, folates and thiamin. Pyridoxine or vitamin B-6 helps keep up GABA levels in the brain, which works against neurotic conditions.

Onions should be stored in a well ventilated space at room temperature, away from heat and bright light, moisture and humidity. With the exception of green onions, do not refrigerate onions.

Place them in a wire hanging basket or a perforated bowl with a raised base so that air can circulate underneath.

Used as curries, stir-fries, soups, stuffing, pastes, sauces, etc., everyday.