Description
Dutch Onion is the type of onion that can be planted between January to May during the day. It should be planted in drained garden soil and should be placed 4 to 6 inches apart from each. More so, this type of onion should be harvested when the tops change colour and start turning yellow. A unique feature of this Dutch onion is that it can be harvested early and then be eventually used as a green onion.
In growing a Dutch onion, it should first be in an area with full sun. Then, one must dig a hole approximately an inch deep. The bulb should be placed in the hole with its pointed side op. It should be 4 to 6 inches apart from one Dutch onion to another before it is covered with soil and watered thoroughly. A tip is to plant in groups of about 15 pieces or more in well-drained soil because the bulb will benefit from a handful of compost added to the planting holes.
Dutch onions, and onions (Allium cepa) in general, are bulb-shaped vegetables that have several health benefits. This is because of their high content of antioxidants and sulphur-containing compounds. It has antioxidant and anti-inflammatory effects and has been linked to a reduced risk of cancer, lower blood sugar levels, and improved bone health.
Commonly used as a flavouring or side dish, onions are a staple food in many cuisines all over the world. They can be baked, boiled, grilled, fried, roasted, sautéed, powdered, or even eaten raw. They vary in size, shape, and colour, but their most common types are white, yellow, and red. The Dutch onion is among the many types of onions. Aside from that, the tastes of onions in general range from mild and sweet to sharp and spicy depending on the season and variety.
Among its other health benefits, raw onions are very low in calories with only 40 calories per 100 grams. By fresh weight, they are 89% water, 9% carbohydrates, and 1.7% fibre, with tiny amounts of protein and fat. Aside from these, it also contains 1.1 grams of protein and 0.1 grams of fat. The carbohydrates present in onions mostly consist of simple sugars such as glucose, fructose, and sucrose. Meanwhile, the fibres include fructans which makes the onion among the main dietary sources.
Other compounds present in onions are as follows:
Anthocyanins. These are found only in red or purple onions. These are powerful antioxidants and pigments that give off the reddish colours of these onions.
Quercetin. An antioxidant flavonoid, quercetin may lower blood pressure and improve heart health.
Sulphur compounds. These are mainly sulphides and polysulfides, which may protect against cancer.
Thiosulfates. These sulphur-containing compounds may inhibit the growth of harmful microorganisms and prevent the formation of blood clots.
Among the many other types of onions, the red and yellow ones are richer in antioxidants. Yellow onions may contain almost 11 times more antioxidants than white onions.
