Onion
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Onion is a comprehensive system designed to increase the productivity and fitness of distinct communities within the agroecosystem, including soil organisms, plants, livestock, and people. The prime goal of organic production is to ensure healthy vegetable growth organic onions can be grown outdoor, indoors, in greenhouse, polyhouse.
Onions belong to the Allium family of plants, which also includes chives, garlic, and leeks. These vegetables have characteristic pungent flavors and some medicinal properties. Onions vary in size, shape, color, and flavor. The most common types are red, yellow, and white onions. The taste of these vegetables can range from sweet and juicy to sharp, spicy, and pungent, often depending on the season in which people grow and consume them. Farmers have cultivated allium vegetables for centuries. According to the Food and Agriculture Organization of the United Nations, China is the biggest producer of onions worldwide. In this article, we discuss the possible benefits of onions, their nutritional content, and how to include more of them in the diet.
