Onions are a staple ingredient in cuisines around the world, including Vietnam. These versatile vegetables not only add flavor to dishes but also offer a range of health benefits. In addition to being food, onions also have many valuable uses and are used as a medicine to help prevent and treat many dangerous diseases. In this exploration, agroviet will delve into the captivating story of onions in Vietnam, tracing their roots, uncovering their role in Vietnamese cuisine.
Introduction about Onion in Vietnam.
The scientific name of the onion is Allium Cepa.
English name is Onion
Genus: Allium
Family: Alliaceae
Set: Asparagales.
Historical Roots of Onion Cultivation in Vietnam.
The onion's journey through history is a fascinating one, with its roots tracing back to Central Asia. From ancient times, this versatile plant has been cultivated and utilized, with evidence of its presence dating back to prehistoric eras. Over the course of millennia, the onion's popularity and significance transcended borders, making its way through various cultures and civilizations.
The onion's journey through history is a fascinating one, with its roots tracing back to Central Asia. From ancient times, this versatile plant has been cultivated and utilized, with evidence of its presence dating back to prehistoric eras. Over the course of millennia, the onion's popularity and significance transcended borders, making its way through various cultures and civilizations.
Unlike green onion, which is primarily used as a condiment, the onion is a vegetable that can be consumed in both its leaf and bulb forms. However, the bulb is the most commonly utilized part in culinary preparations. The onion is closely related to its purple cousin, the shallot, which is often dried to create the well-known dried onion. This type of plant is well-suited to temperate climates, making it a favorite in regions with such conditions. While it thrives in temperate climates, the onion can adapt and grow in various climates near temperate zones as well.
Distribution area of onions in Vietnam.
Onions are a type of plant known for their cold-resistant nature, capable of withstanding temperatures below 10°C. However, the preferred air temperature range for cultivation is approximately 15°C to 25°C. This plant is commonly propagated through seeds, with germination taking place within 7 to 15 days, occasionally extending up to 20 days. In environments with higher temperatures, germination tends to occur more rapidly.
In Vietnam, the main cultivation regions for onions include the Red River Delta, coastal areas of the Central region, as well as Dalat and Lam Dong.
Onions, scientifically referred to as Allium Cepa L., belong to the onion and garlic family. This bulbous vegetable is cultivated throughout the year and possesses clustered and elongated roots. Depending on different climates and cultivation soils, onions may develop one or multiple sprouts. Similar to green onions, the leaves of the onion plant are cylindrical, hollow in the center, and tapering at the top. Flowers emerge from the leaf axils and cluster to form umbels, bearing blackish seeds.
Onions are typically planted in late summer to develop throughout the winter, ready for harvest during spring. Although onions generally have a longer lifespan than green onions, they are still considered young onions and are harvested when they reach the immature stage.
As for onions, they contain very few calories (only about 5 calories per medium onion), or 32 calories per 100 grams. In 100 grams of onion contains:
Health Benefits of Onions in Vietnam.
Onions are rich in vitamin B6, vitamin C, iron, manganese, and potassium, which contribute to immune system support, blood pressure regulation, and enhanced cardiovascular health. Additionally, the presence of folate in onions plays a crucial role in promoting metabolic processes and cellular growth—an essential factor, especially for pregnant women.
Notably, onions contain compounds such as Allyl Disulfide, Allium, and phytochemicals that aid in preventing cancer and diabetes. These compounds also help regulate blood pressure and reduce artery stiffness. Combining onions with garlic can offer therapeutic benefits, assisting in treating conditions such as depression, inflammation, blood clot prevention, pain reduction, and antimicrobial action.
When onions are cooked, they provide a substantial source of dietary fiber. This fiber content greatly enhances digestive functions and brain activities.
Vietnam's Onion Exports: Cultivating Flavor Beyond Borders.
Vietnam Exports of onions, chives, garlic, leeks, frozen or chilled to Russia is US$630 in 2020 (according to the United Nations COMTRADE database on international trade.)
Vietnam's agricultural prowess extends beyond feeding its own population; it's a significant player in the global onion market as well. With a fertile landscape, favorable climate, and a rich history of onion cultivation, Vietnam has emerged as an exporter of this flavorful bulb to various corners of the world.
This rise in onion quality didn't go unnoticed on the international stage. Soon, Vietnam's onions found their way onto the plates of people in foreign markets, enriching cuisines and adding a touch of Vietnamese essence to global dishes. The affordability and versatility of Vietnamese onions contributed to their popularity, making them a sought-after ingredient in various culinary traditions.
Vietnam's onion exports are not only a testament to the skill and dedication of its farmers but also a showcase of the country's ability to contribute to the global culinary landscape. As Vietnamese onions continue to tantalize taste buds across borders, they embody the essence of Vietnam's agricultural heritage and its commitment to sharing its flavors with the world.
The enduring popularity of onions in Vietnam is a testament to their adaptability and versatility. As a vegetable that thrives in diverse climates, the onion has made its mark from the Red River Delta to the coastal regions and highlands. Its presence enriches traditional dishes, lending them a distinct aroma and taste that lingers in the memory of every diner.
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