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An advantage of overwintering onion in the field is the possibility of earlier supply of fresh, field-cultivated onion to the market. Many experiments with onion wintering in the fields have been conducted in Poland recently. Earlier market supply of fresh onion grown in the field is an undoubted advantage of that method. Early onions with green leaves foliage is an attractive vegetable and is characterized by greater biological value than onion stored for a long time. It is a very rich source of components important in human nutrition. The aim of the research was to evaluate content of macronutrients: total nitrogen, phosphorus, potassium, calcium, magnesium and sulphur as well as selected micronutrients (manganese, iron, copper and zinc) in edible parts (leaves foliage and bulb) of wintering onion cultivar Amigo F1 depending on the method of cultivation (growing under polypropylene non-woven covering and without covers – control object). On the basis of obtained results, different content of mineral components depending on kind of eatable part of plant was found. Significantly higher content of total nitrogen (on the 98 E. Rekowska et al. average 28.73 g  ka–1 d.m.), potassium (on the average 42.22 g  kg–1 d.m.), calcium (8.77 g  kg–1 d.m.), magnesium (on the average 2.21 g  kg–1 d.m.) and sulphur (3.37 g  kg–1 d.m.) was found in leaves foliage in comparison with unripe bulbs. Also significantly higher content of manganese (on the average 28.97 mg  kg–1 d.m.), iron (459.85 mg  kg–1 d.m.) and copper (on the average 6.67 mg  kg–1 d.m.) was found in leaves foliage than in bulbs. Method of winter onion cultivation with plants covering with non-woven PP 17 affected the increase of content of magnesium, sulphur, manganese, iron and copper in comparison with method of cultivation without covers.

EVALUATION OF CONTENT OF SELECTED MACRO- AND MICRONUTRIENTS IN EDIBLE PARTS IN WINTERING ONION CULTIVATED FOR BUNCHES