Onion
The onion is a member of the Lily family. Only the roots are edible. Onions impart a characteristic hotness and smell of allyl sulfide, which helps with Vitamin B1 intake.
A high Glutamate content makes the onion itself tasty, and when it is used in soup its Umami permeates the dish.
If you eat raw onion, watch out for 'onion breath'. It can be minimised by sucking mints afterwards.
- Glutamate: 20〜50mg/100g