BigBangKitchen

.. fusion of food & science …

Tag Archives: vegetable


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In many places stretched across the country where I live, Canada, there is a lot of snow from coast to coast! So yes there will be a white Christmas around here!  The white colour is like that of a storybook setting, making the holidays a splendid thing.

Yet the white foods of fruits and vegetables may not be the flashiest as the coloured fruits and vegetables (greens, reds, yellow, orange, or blues and purples) they do not they lack in nutrient value. One of the most important foods in white foods is the Allium family of food: onions, garlic, shallots, and leeks. The health benefits of these foods, make these foods a leading role in many recipes. White foods contain antioxidants for healing and protection, help maintain a health cholesterol level, boost the immune system, and promote good heart health!

Some white foods include:

cauliflower, shallots, mushrooms, turnips, bananas, pears, parsnips, white corn, potatoes, ginger, garlic, white nectarines, and jicama

Next: White food recipe.

Happy kitchening, cooking & cuisine!


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So how long have onions been around for?

History has indicated they are the oldest cultivated vegetable and have been popular in ancient Egypt and India.

So the other part that I asked in an earlier blog (September and Fall … Falling into Flavour with Onions) was how many ways are onions available. Here are a few ways:

  • fresh
  • dried
  • powdered
  • flaked

Aside from how they are available, onions in food can be boiled, fried, ground to paste. Onions typically go very well with tomatoes, ginger, garlic, meats, and potatoes. Enjoy them in your meals!

Happy kitchening, cooking & cuisine!


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How long have onions been around for? If you know or want to have an educated guess, let me know in the comments section, I am interested in hearing what people say!

Aside from how long have they been around, how many ways are onions available? Let me know about that as well!

As fall begins to be in bloom, there are colours to be seen and in the onion world, there are also a few different colours pending where you are in the world. Where I am at, I typically see the yellow onion, white onion, red onion and also the green onion.

So why highlight the onion? Just to go over a little science about the onion and also provide some insight on how the onion is a key vegetable in assisting in overall health. First the science: the onion is a member of the allium family (garlic, leeks) and are used often under the school microscopes in plant biology for the visible cellulose structure they posses. From the school labs and moving on up, the onion contains sulfur (allyl sulfides) which have been shown to help in lowering blood pressure and contribute towards preventing the growth of tumors. Here is a few more magical properties of the onion:

  • high in quercetin (excellent antioxidant & antihistamine)
  • contains vitamin C, vitamin B6, calcium, potassium and phosphorus (for health hearts)
  • reduces risk of osteoporosis as helps to reduce/eliminate osteoclasts (cells that break down bone)

In summary, the onions have a history of being high in minerals and vitamins that make them valued for anti-inflammation healing as well as antiaging and long health life!

Happy kitchening, cooking & cuisine!