Onion (Allium cepa L.) is one of the most important vegetables cultivated and consumed worldwide, being appreciated both for its culinary role and for its health benefits. The specialized literature shows that onion has a high nutritional value, being a source of vitamins, minerals, dietary fiber, simple carbohydrates and bioactive compounds (flavonoids, polyphenols, sulfur compounds). The red variety is distinguished by a higher content of anthocyanin pigments and flavonoids, which give it superior antioxidant properties and a sweeter taste than white onion. The purpose of this work was to evaluate the basic nutritional composition (proximate composition) of a red onion variety available and sold on the local agri-food markets. Preliminary determinations included analysis of moisture, ash, protein, lipid, fiber and carbohydrate content. The results obtained: 10.37-10.89 % moisture, 3.54 - 4.06 % ash, 2.65 - 3.29 % protein, 1.38-1.98 % fat, 6.52 - 7.64 % fibers, and 71.63 -74.93% carbohydrates, show the analyzed red onion samples contain principally minerals, carbohydrates, modest amounts of moisture and fibers and low amounts of protein and fats. These results confirm the role of red onion as a food with moderate energy value but with an important contribution to dietary fiber intake. These data support the nutritional potential of red onion and propose the use of red onion powder as a natural additive in food with added value or as an alternative source in animal feed ingredients. Thus, red onion is not just a variant of the regular onion, but a valuable food due to its contribution of bioactive compounds and sensory qualities, which recommends it as an important component of a balanced and healthy diet.

red onion, proximate composition, nutritional parameters

agronomy

Presentation: poster