Onion is a flavorant, the vegetable allium cepa l., commercially pro-
cessed into powder, salt, minced, and toasted forms. it is used in
meats, sauces, soups, and dips.
Onion contains an acrid, volatile oil, uncrystallizable sugar, gum, albumen, woody fiber, acetic and phosphoric acids,
phosphate and citrate of calcium and water. The oil is colorless, acrid and contains sulfur. Onion is mainly composed of a sulfur
compound, C6H12S2.
