Onion 

Onions are a staple vegetable used worldwide for their strong flavor, versatility, and health benefits. Available in different varieties such as red, white, and yellow onions, they add depth to various dishes, whether raw in salads or cooked in soups, curries, and stir-fries. Rich in vitamins C and B6, fiber, and antioxidants, onions help boost immunity, improve digestion, and support heart health. Their natural compounds, including quercetin and sulfur, have anti-inflammatory and antibacterial properties, making them beneficial for overall well-being.

Beyond their culinary importance, onions hold significant economic and agricultural value. They are cultivated in many countries, with India, China, and the United States being major producers. Onions are available fresh, dried, or processed into products like onion powder and dehydrated flakes, extending their use in packaged foods and seasonings. Their long shelf life and adaptability to different cooking methods make them an essential ingredient in global cuisines, from traditional home-cooked meals to large-scale food production industries.