Onion is a perennial herb known for its bulbous, columnar, conical, or nearly cylindrical shape. It can grow as a single bulb or in clusters, typically measuring 4 to 6 cm in length. Commonly referred to as onion, it holds a special place in European cuisine, where it is often called the "Queen of Cuisine." Beyond basic nutrients, onions are rich in bioactive compounds that offer various health benefits, such as antibacterial, diuretic, cholesterol-lowering, blood pressure-regulating, and anti-cancer properties.
Onions are classified based on their daylight requirements into long-day, short-day, and day-neutral varieties. They come in a range of colors, including red, yellow, and white, each offering unique flavor profiles and culinary uses. In terms of maturity, they are categorized as early, mid, or late-season varieties, allowing gardeners and farmers to choose the best type according to their climate and growing conditions. Whether used raw in salads, cooked in stews, or caramelized for a sweet touch, onions add depth and flavor to countless dishes around the world.
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