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Ayurvedic Dravya · Vegetable · — kcal / 100g

Red onion Palandu

Balya and vrishya — strengthening and grounding, yet rajasic: traditionally excluded from sattvic and monastic kitchens.

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Red onion — Ayurvedic Vegetable & USDA Nutrition

Red onion — Rasa: Sweet, Pungent · Virya: Heating · Vipaka: Sweet · — kcal per 100g (USDA).

Vāta: Pacifies (-1) Pitta: Increases (+2) Kapha: Pacifies (-1)
Rasa (Six Tastes)
Sweet, Pungent
Vīrya (Potency)
Heating
Vipāka (Post-Digestive)
Sweet
Guṇas (Qualities)
Heavy, Oily, Sharp
Digestibility & Agni
3/5 · Agni 1
Seasons & Timing
Hemanta, Shishira, Varsha · Midday

Classical Ayurvedic Profile & Preparation

Balya and vrishya — strengthening and grounding, yet rajasic: traditionally excluded from sattvic and monastic kitchens.

Traditional Preparation (Samskara)

Raw onion is sharpest on pitta; slow-cooking sweetens and calms it considerably.

Classical Provenance: Bhavaprakasha Nighantu (palandu).

Synergistic Combinations (Samyoga)

  • raw with lemon in summer (folk heat-stroke remedy)
  • browned as the base of curries

Contraindications & Viruddha Āhāra (Food Incompatibilities)

  • Contraindication: high pitta, acidity, skin inflammation (raw)
  • Contraindication: sattvic dietary observance

Verified USDA Nutrition Facts for Red onion

Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 cup chopped (100g):

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