cebola

Cebola, or onion, is the Portuguese term for the bulb vegetable Allium cepa, a widely cultivated member of the Amaryllidaceae family. It is grown for its large underground bulb and, in many cuisines, for its green shoots when immature. Onions are among the most common vegetables worldwide, with numerous cultivars selected for bulb size, storage quality, and flavor.

The plant forms a storage bulb consisting of concentric layers. Its distinctive aroma and flavor come from sulfur-containing compounds that are released when the tissue is damaged, such as by chopping, which also causes tearing in many people. Onions can be grown as annual crops from seed, sets, or transplants; they prefer fertile, well-drained soil and full sun.

Bulbing depends on photoperiod. Short-day varieties are favored in milder climates and bulb earlier with shorter day lengths, while long-day varieties require longer days to form bulbs. In tropical regions, onions are often grown for green tops rather than storage bulbs, or cultivated as long-duration crops. After maturation, bulbs are cured and stored in cool, dry conditions.

Nutritionally, raw onions provide vitamin C, dietary fiber, and small amounts of several minerals, with low overall calories. They are used worldwide in cooked dishes, soups and stews, or eaten raw in salads. They have a long shelf life when properly cured and stored.