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ONION
ONION
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Onion, an herbaceous biennial plant in the amaryllis family grown for its edible bulb. The onion is likely native to southwestern Asia but is now grown throughout the world, chiefly in the temperate zones. Onions are valued for their flavor and are used widely in cooking. They add flavor to such dishes as stews, roasts, soups, and salads and are also served as a cooked vegetable.
Category: Vegetables
Nutritional Values/100g
40
Kcal
Kcal
10.3 g
Carbohydrates
Carbohydrates
4.28 g
Sugar
Sugar
3 mg
Sodium
Sodium
1.4 g
Fiber
Fiber
1.7 g
Fat
Fat
1.1 g
Protein
Protein
Benefits
Benefits
It is true that when cooking, when you crush the onion, it may cause tears, but it can be a powerful friend to your health. Onions are a great source of vitamins, minerals, and fiber and have many benefits to the body. Some of the most important benefits of this wonderful vegetable are:
Reduces the risk of cancer: Onions contain a lot of nutrients that help fight cancer. Onion is one of the richest sources of quercetin that prevents the activity or creation of carcinogenic elements. In particular, a rich diet of quercetin is associated with a decrease in the risk of lung cancer.
Prevents heart disease: Onions contain sulfur organic compounds that cause the onion odor and spicy taste. Sulfur organic compounds help lower cholesterol levels in the body and may also help break blood clots and reduce the risk of heart disease and heart attack. The amount of these ingredients in raw onions is higher than it is cooked.
Controls diabetes: Both combinations of quercetin and organic sulfur in the onion help produce insulin in the body, so onions can be a great choice in a diabetic diet.
Reduces the risk of Alzheimer’s: Flavonoids are abundant in the onion, which can prevent Alzheimer’s disease when present in the diet of people in the long term.
But you should be careful about consuming onion: Onions should be eaten adequately like any other food. Excessive onion consumption can cause problems for people with irritable bowel syndrome (IBS) and exacerbate symptoms such as bloating, abdominal pain, diarrhea, or constipation. Such people should consult their physician about the amount and how to use onions. Although very few people have an allergic reaction to the onions and eat them, but the onion contains compounds called Diallyl disulfides that can cause allergies such as asthma, runny nose, nasal cramps, eye redness, and itching of the eye and nose.
Reduces the risk of cancer: Onions contain a lot of nutrients that help fight cancer. Onion is one of the richest sources of quercetin that prevents the activity or creation of carcinogenic elements. In particular, a rich diet of quercetin is associated with a decrease in the risk of lung cancer.
Prevents heart disease: Onions contain sulfur organic compounds that cause the onion odor and spicy taste. Sulfur organic compounds help lower cholesterol levels in the body and may also help break blood clots and reduce the risk of heart disease and heart attack. The amount of these ingredients in raw onions is higher than it is cooked.
Controls diabetes: Both combinations of quercetin and organic sulfur in the onion help produce insulin in the body, so onions can be a great choice in a diabetic diet.
Reduces the risk of Alzheimer’s: Flavonoids are abundant in the onion, which can prevent Alzheimer’s disease when present in the diet of people in the long term.
But you should be careful about consuming onion: Onions should be eaten adequately like any other food. Excessive onion consumption can cause problems for people with irritable bowel syndrome (IBS) and exacerbate symptoms such as bloating, abdominal pain, diarrhea, or constipation. Such people should consult their physician about the amount and how to use onions. Although very few people have an allergic reaction to the onions and eat them, but the onion contains compounds called Diallyl disulfides that can cause allergies such as asthma, runny nose, nasal cramps, eye redness, and itching of the eye and nose.