Onion Seed germination

                 

                                     Onion seeds & Health Benefits

Onions are part of the allium family of vegetables and herbs, which also includes chives, garlic, scallions, and leeks. Allium vegetables have been cultivated for centuries for their characteristic, pungent flavors and for their medicinal properties.

Onions can vary in size, shape, color, and flavor. The most common types are red, yellow, and white onions. Flavors can be sweet and juicy to sharp, spicy, and pungent, often depending on the season in which they are grown and consumed.



It is estimated that 105 billion pounds of onions are harvested each year, worldwide. According to the Food and Agriculture Organization of the United Nations (FAO), China is the biggest producer.



The possible health benefits of consuming onions include lowering the risk of several types of cancer, improving mood, and maintaining the health of skin and hair.



Germination of Onion Seeds:

Producers need to know whether the germination rate will produce sufficient numbers of seedlings needed for field production of onion. The influence of temperature (5.0, 7.5, 10, 15, 20, 25, 30, 35, or 40°C) and continuous light or continuous dark was tested for effects on percentage germination of normal, abnormal, or diseased seed; production of normal seedlings; and percentage of ingeminated solid and soft seeds of onion.

Tips for Growing Onions from Seed:

1. Start with fresh seed and seed starting mix

2. Provide bottom heat

3. Clip off seed husks

4. Keep under lights and trim back

5. Transplant when the third leaf appears

6. Trim off seeding leaves

7. Provide maximum light
8. Harden off, but protect from chilling
9. Band composted fertilizer in the planting trench
10. Sow leafy greens between rows to suppress weeds


Benefits

Onions have been praised for their flavour and health benefits for thousands of years.


Plant foods also promote a healthful complexion, hair, increased energy, and overall lower weight.
Cancer

Allium vegetables have been studied extensively in relation to cancer, especially stomach and colorectal cancers. Their beneficial and preventive effects are likely due in part to their rich organosulfur compounds.

Onions are also a source of the strong antioxidant vitamin C that helps to combat the formation of free radicals known to cause cancer.

Colon cancer

High fibre intake from all fruits and vegetables are associated with a lowered risk of collector cancer. One study showed that consuming greater than 7 servings of onions per week was associated with a decrease in collector cancer.

Prostate cancer
In a paper, published by the Journal of the National Cancer Institute, researchers used a population-based, case-controlled study to investigate the relationship between alliums vegetable intake and prostate cancer. They found that men with the highest intake of alliums vegetables had the lowest risk of prostate cancer.

Esophageal and stomach cancer

Frequent intake of alluviums vegetables has been shown to reduce the risk of esophageal and stomach cancer. Several survey-based human studies have demonstrated the potential protective effects of consuming alliums, as well as reports of tumour inhibition of alluviums compounds in animal experiments.

Sleep and mood

Foliage, found in onions, might help reduce depression. Homo cysteine prevents blood and other nutrients from reaching the brain, and foliage prevents this chemical from building up.

Skin and hair

Onions are high in vitamin C, which is needed for the building and maintenance of collagen, which provides structure to skin and hair.


Nutrition

Onions are a nutrient-dense food, meaning that while they are low in calories, they are high in beneficial nutrients like vitamins, minerals, and antioxidants.

One cup of chopped onion contains approximately 64 calories, 15 grams of carbohydrate, 0 grams of fat, 0 grams of cholesterol, 3 grams of fiber, 7 grams of sugar, 2 grams of protein, and 10 percent or more of the daily value for vitamin C, vitamin B-6, and manganese.

Onions also contain small amounts of calcium, iron, foliage, magnesium, phosphorus, and potassium, and the antioxidants Quentin and sulphur.

Risks

The risks of onion consumption are minimal. However, as with all food that may otherwise be healthful, over consumption comes with potential health risks. Allergy sufferers may have a problem consuming onions, too.

It is the total diet or overall eating pattern that is most important in disease prevention and achieving good health. It is best to eat a diet with variety than to concentrate on individual foods as the key to good health.