benefits of onions

Onions were historically as a preventative medicine during epidemics of cholera and the plague. They were apparently eaten by Roman emperor Nero as a cure for colds, and its reputation has made onions a popular component in the diets of many countries.

More than just a tasty culinary plant, the onion contains natural sugar, vitamins A, B6, C and E, minerals such as sodium, potassium,ironanddietry fibre. In addition, onions are a good source of folic acid. When we get quercetin by eating an onion rather than consuming the quercetin in purified, supplement form we may end up getting better protection from oxidative stress. Thats exactly what happened in an animal study where some animals had yellow onion added to their diet in a way that would provide the same amount of quercetin provided to other animals in the form of purified quercetin extracts.

The phytochemicals in onions improve the working of Vitamin C in the body, thus gifting you with improved immunity. When onions are simmered to make soup, their quercetin does not get degraded. It simply gets transferred into the water part of the soup. By using a low heat method for preparing onion soup, you can preserve the health benefits of onion that are associated with this key flavonoid.

Onions have been used to reduce inflammation and heal infections. onions are also surprisingly high in flavonoids. For example, on an ounce for ounce basis, onions rank in the top 10 of commonly eaten vegetables in their quercetin content. The flavonoid content of onions can vary widely, depending on the exact variety and growing conditions.

Onions have anti biotic, antiseptic, antimicrobial and carminative properties to help you stay away from infections. The flavonoids in onion tend to be more concentrated in the outer layers of the flesh. To maximize your health benefits, peel off as little of the fleshy, edible portion as possible when removing the onions outermost paper layer. Even a small amount of overpeeling can result in unwanted loss of flavonoids. For example, a red onion can lose about 20% of its quercetin and almost 75% of its anthocyanins if it is overpeeled.

Onions are rich in sulphur, fibers, potassium, vitamin B, vitamin C and they are low in fat, cholesterol and sodium.onions is much higher than many people expect. (Polyphenols are one of the largest categories of phytonutrients in food. This category includes all flavonoids as well as tannins.) The total polyphenol content of onion is not only higher than its fellow allium vegetables, garlic and leeks, but also higher than tomatoes, carrots, and red bell pepper.

It is an immediate cure for fever, common cold, cough, sore throat, allergies etc. A mixture of onion juice and honey can cure these problems easily. Several servings of onion each week are sufficient to statistically lower your risk of some types of cancer. For colorectal, laryngeal, and ovarian cancer, between 1 7 servings of onion has been shown to provide risk reduction. But for decreased risk of oral and esophageal cancer, youll need to consume one onion serving per day (approximately 1/2 cup).

A small piece of onion when inhaled can stop or slow down the bleeding through the nose. Several servings of onion each week are sufficient to statistically lower your risk of some types of cancer. For colorectal, laryngeal, and ovarian cancer, between 1 7 servings of onion has been shown to provide risk reduction. But for decreased risk of oral and esophageal cancer, youll need to consume one onion serving per day (approximately 1/2 cup).

An onion a day can cure insomnia or sleeping disorders. This will surely give you a good night sleep. To bring out the sweet flavor of onions we recommend using our Healthy Saute method of cooking onions for just 7 minutes. Cut onions into slices of equal 1/4 inch thickness to help them cook more evenly. The thinner you slice the onions the more quickly they will cook.

Onions can improve digestive system. If you have digestion problem, then onions can cure it by increasing the release of digestion juices. Onions, like garlic, are members of the Allium family, and both are rich in sulfur containing compounds that are responsible for their pungent odors and for many of their health promoting effects. A wide variety of allyl sulfides are found in onion, including the four major diallyl sulfides: DMS (diallyl monosulfide), DDS (diallyl disulfide), DTS (diallyl trisulfide), and DTTS (diallyl tetrasulfide). Also present are a wide variety of sulfoxides, including (+) S methyl L cysteine sulfoxide (MCSO), (+) S (1 propenyl) L cysteine sulfoxide (PRENCSO), S methyl l cysteine sulfoxide, S propyl l cysteine sulfoxide, and S propenyl l cysteine sulfoxide. Onions are an outstanding source of polyphenols, including the flavonoid polyphenols. Within this flavonoid category, onions are a standout source of quercetin.