The onion is a vegetable of Asian origin, cultivated since 6,000 B.C. Today there is a wide range of varieties, classified according to the color of the bulb, shape, size, uses, and origin.
It has many culinary uses, since it can be eaten raw or cooked. It is cultivated in the valleys of the coast of Peru and in the inter-Andean valleys of the Sierra.
The onion contains minerals, such as calcium, phosphorus, iron, magnesium, potassium, zinc, and nitrogen.It also contains vitamin A, vitamin C, thiamin, riboflavin, niacin, pyridoxine, and folic acid.
Its bulb is edible and has a globose, spherical, or ellipsoidal structure, with a diameter that oscillates between 3-10 cm, weighing on average between 100-250 g.
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