Onions: nutritional value and properties

Speaking about the benefits of onions for the body, many people remember only that it helps to fight cold.However, in addition to the immunostimulating and bactericidal properties, this vegetable has a beneficial effect on the cardiovascular system and the digestive tract, has antiedematous and antioxidant effects.

Onions belong to two-year plants of the onion family. Once in the ground, the seed germinates quite easily, forming an onion in the first year. In the second year, the bulb is formed into a larger box, which is eaten.

In addition, for food you can use green feathers, which are less bitter, have a delicate juicy taste, characteristic of greenery. Onion peel is known primarily as a safe dye for Easter eggs. Gardeners also use it, putting a small amount of husk in potato wells before planting - it is believed that it frightens off pests.

Homes of onions are the territories of southwest Asia and the Mediterranean. It was here that the cultivated onion first appeared. This vegetable was known in ancient Egypt, where it was highly valued for its beneficial properties and was considered a means of recuperation and prevention of all ailments. The bulbs included in the diet the builders of the Egyptian pyramids and put them in the tombs of the pharaohs. Today, culture is grown everywhere, with the exception of the regions of the Far North.

The most famous among other species is the bulb. It is obtained from the seed, which in the finished form they acquire or grow independently from seeds. Onion turnips, depending on the variety, can be spicy, sweet or semi-sweet.

The representative of bulb onions is yellow. It is also called universal for verified sweetness and bitterness of taste. It has a golden yellow husk and is widely used in cooking. White onion has a more delicate flavor, does not burn the mucous. From the name it is clear that his husk has a white tint. According to the structure, such a vegetable is looser, softer. One of the features is a small (not more than 3-4 months) shelf life.

Red onion has a crimson - from light to dark, almost black - husk and flesh with a purple hue. This kind is both quite bitter and sweet. The latter can even serve as a dessert, so the Yalta onions are caramelized by local residents. Shallots are in many ways similar to a turnip, but they form multi-nested onions of elongated shape. Shallot is sweet to taste, juicy. It is harmonious fresh in salads, but fried shallots are usually bitter.

Leek in its appearance (feathers) is similar to garlic, although it is larger. They eat false stems as well as young leaves while they are young. Leek is mainly eaten fresh, added to salads, and also dried. As such, it is good in soups and main dishes.

If the above-described vegetable varieties were biennial, the onion slizun is a perennial. It is also called glandular, because feathers for food contain a record amount of iron. Externally, they are thin elongated leaves, have a more delicate taste than feathers "turnip". Used fresh, dried, added to marinades and canned goods.

Schnitt is somewhat similar to a batun, but it has smaller and thinner feathers, and the taste is softer. By the way, this species blooms with beautiful lilac "balls", therefore, it is often planted as a decorative culture.

Each of the described species has many varieties.

Onions are characterized by immunostimulating, cough, bactericidal and disinfecting action.Its healing properties are due to the high content of vitamins C, A, and vitamins of group B. Micro- and macronutrients are represented by iron, magnesium, phosphorus, sulfur, fluorine, zinc, and potassium. In addition, dietary fiber, essential oils, pectins are present in the vegetable.

Contained in onions and biologically active substances - flavonoids. One of them is Quercetin, which is able to break down fats and prevents the appearance of cancer cells.

The high content of ascorbic acid determines the ability of the vegetable to strengthen the immune system, to resist the action of colds. Onions are considered the best prevention of colds and spring vitamin deficiency.

Essential oils in the composition (they provide the characteristic smell, taste and "tearing" of the vegetable) fight against viruses and bacteria that cause rhinitis and colds.

Existing phytoncides also have a disinfecting effect, and in addition - are volatile compounds. In this regard, in the season of viruses and colds, it is recommended to leave the onion head cut into slices in the room. Spreading through the air, phytoncides will fight the flu and cold viruses. These same components successfully cope with E. coli and tubercle bacillus, diphtheria pathogens.

The presence of potassium in a vegetable allows it to beneficially influence the heart muscle, strengthening it. Iron, also included in the composition, improves blood formation processes, promotes an increase in hemoglobin level. As a result, the blood is saturated with oxygen, organs and tissues get good nutrition. Interestingly, the iron in the onion is preserved not only fresh, but also in stewed, steamed, fried. It can be argued that onions are good for the cardiovascular system.

Onion components are able to break down fat deposits on the walls of blood vessels, increasing their effectiveness. This property is especially valuable for people suffering from varicose veins, atherosclerosis and other illnesses characterized by impaired blood circulation. Due to its positive effect on the vascular walls, the ability to reduce cholesterol levels and the richness of vitamins, the vegetable is recommended for people who have suffered heart attacks and strokes.

A “tear” vegetable contains about 41 calories (kcal) per 100 grams of fresh produce. At the same time BJU looks like - 1.4 / 0.0 / 10.4. At the same time using different methods of its preparation, you can increase or decrease the nutritional value of onions.

The onion essential oils and biologically active substances have a positive effect on digestion, contributing to faster digestion of food. Experts recommend adding onions to heavy meat dishes to facilitate the digestive process. Onion activates metabolic processes, removes slags and toxins, provides a disinfecting effect - these properties allow using vegetable for weight loss.

Of course, the onion diet is out of the question, because consuming it in large quantities is dangerous for health, however, it is recommended to add it to the diet to everyone who keeps an eye on the figure. In addition, the savory taste of onions is able to transform the taste of many fresh dietary dishes.

Fresh vegetable is a powerful antiparasitic agent that fights against helminthiasis. Vegetable juice is consumed inside, and also enema solutions are prepared on its basis.

The presence of vitamins of group B in a vegetable gives it the ability to positively affect the central nervous system, improving the reaction between the nerve endings. In addition, the bow normalizes the pressure in hypertension, improves sleep, increases the body's ability to withstand stress.

Spring onions contain folic acid, vitamin C in large quantities than bulb. And in leek feathers, ascorbic acid does not decrease with storage time, but increases.In addition, they have a disinfecting and sedative effect, therefore, effective with insect bites. It is enough to wipe the affected area with a piece of green onions or make a compress based on it to relieve swelling, redness and itching.

Red onions contain special substances that are absent in all other species - these are anthocyanins. They cause the purple hue of the vegetable. Not synthesized by the body, anthocyanins are vital for it. They have an immunostimulating and antioxidant effect, strengthen the vascular walls.

Juice or gruel from a vegetable is used externally to combat boils, freckles, eels and calluses. Onion masks for hair and scalp can forget about dandruff, the problem of baldness.

Retinol, better known as vitamin A, has a positive effect on the skin. It promotes the renewal of the cells of the dermis, restores the water balance. Tocopherol (vitamin E), which is also present in the bulbs, also stands guard over beauty and youth.

Thiamine, or vitamin B1, which is contained in it, contributes to an increase in the reproductive capacity of women, making it easier to conceive a child. Onion decoction is shown with amenorrhea - the absence of menstruation.

Doctors recommend increasing the amount of onion consumed to 100 g per day during the first trimester of pregnancy, which is associated with a high content of folic acid in the vegetable. Folic acid is necessary for the formation of organs and systems of the fetus. Finally, onions are a mild natural laxative, and therefore can cope with constipation, so frequent in the first months of pregnancy.

In subsequent trimesters, onion consumption should be reduced by 2 times, since it increases the pressure, which can provoke uterine bleeding.

During breastfeeding, onions also saturate the mother's body, depleted by pregnancy and childbirth, vitamins and macroelements. However, it can be used only if it does not adversely affect the condition of the baby. Being a gas-forming vegetable, onions can provoke colic and bloating, so for the time of feeding it is better to exclude fresh onions from the diet, replacing it with fried, baked.

Zinc contained in onions has a positive effect on male reproductive function, helps prevent the development of prostate diseases and increases testosterone production. A bunch of green onions, eaten every day, according to doctors, can prevent the development of prostatitis, improves libido.

Interestingly, this was known in ancient Egypt, calling the vegetable "musk for the poor." It was banned for a long time in most European monasteries.

As you know, men more often than women suffer from cardiovascular diseases, primarily from heart attacks. Regular consumption of this vegetable is the prevention of these diseases, helps strengthen the heart muscle.

Finally, cracks and corns that appear on the feet of both men and women can be softened using a slurry of fresh vegetable or a onion baked and cut in half.

To abandon the use of onions should be with individual intolerance. People suffering from shortness of breath should be careful to eat a fresh vegetable that contains a large amount of essential oils. The latter can provoke asthma attacks.

It should be used with caution by hypertensive patients, people who have had bleeding in the past. The deterioration in health of the use of onions can cause those who take anticoagulants, prone to bloating and gas formation.

Despite the beneficial effects on the gastrointestinal tract organs, the vegetable should not be eaten during ulcers, gastritis, pancreatitis, and other acute forms of the disease of the gastrointestinal organs. In severe lesions of the liver and kidneys, inflammatory processes of the urinary system, it is also contraindicated.

Eaten in large quantities, onions cause abdominal pain and discomfort in the mouth. Like any product, it is useful for humans only with moderate consumption. For adults, the daily dose is 50-100 g.

Many can not eat fresh onions because of its peculiar smell and taste, preferring to fry it. As a result of heat treatment, essential oils evaporate from it, which means that bitterness and sharp odor disappears. Some of the useful components are lost, but most still remain. True, when roasting a vegetable, its calorie content increases, it ceases to increase metabolism. On average, the calorie content of fried onions increases to 89 kcal / 100 g. When fried, it goes well with meat and fish dishes, side dishes. At the same time, iron is almost completely preserved; therefore, it is good to combine vegetable in this form with liver or meat. The latter, having also composed of iron and other components necessary for blood formation, begin to bring even greater benefits to the body.

Chopped and dried onions are usually used as a spice for the first and second courses, add it to sauces and preparations for the winter. When drying, it retains its characteristic aroma, but the bitterness becomes less noticeable. The caloric content of the vegetable with this method of processing - 219 kcal.

Boiled onions can be found, as a rule, in soups. There are recipes, the main component of which is this vegetable. The famous French onion soup, for example. The calorie content of boiled onions is also low - 37 kcal per 100 grams. However, there is still a lot depends on the “company” in which the vegetable is cooked. Naturally, the nutritional value of boiled onions in vegetable broth is lower than that when cooking vegetables in fatty meat broth.

Braised onion has almost the same nutritional value as boiled - 38 kcal, and pickled - 19 kcal per 100 g.

Perhaps, about what dishes you can add onions, do not even tell inexperienced housewives. Practically everything except sweet ones (although there are exceptions here). Soups, main dishes, salads, canning, sauces, sandwiches - all these dishes acquire a brighter and more savory taste if you add onions to them in one form or another. However, there are recipes where the latter is the main or only component.

To prepare this dish, you need to clean the onion and cut it into thin rings (about 2-3 mm thick), then divide into smaller ringlets. Prepare batter by mixing milk, flour and adding salt. The consistency of batter should resemble the consistency of thick cream.

Then you need to warm the pan, pouring oil into it. When the surface gets hot, rings are laid out on it, which are pre-dipped in batter.

Fry for about a minute on one side, then turn the rings to the other. Should be guided by the shade of batter - it should be a pleasant golden hue. Remove the rings and put them on a napkin or paper towel to drain excess fat. The finished dish goes well with sour cream, ketchup. You can add garlic, finely chopped dill, sesame seeds, favorite spices to the batter.

A great addition to fish, meat, salad. Even if you just put it on a piece of bread, it will turn out very tasty. It is prepared very simply from the available products.

Onions (take 3 pieces) need to be cleaned and cut into rings or half rings, then folded into a jar. A marinade is prepared in a separate container - mix 250 ml of water with three tablespoons of sugar and half a teaspoon of salt. Composition put on fire and bring to a boil.

After that, pour in 70 ml of vinegar (normal table or wine, apple) and bring to the boil again. Remove from the heat and pour the mixture into the jar, close it with a capron lid and leave the vegetable to marinate for an hour and a half.

For the preparation of onion soup, you should use a white vegetable variety. One of the secrets of authenticity of the taste of the finished dish is a long languishing of onions (from 20 to 60 minutes) on the fire, as a result of which the essential oils are evaporated and the sugars are caramelized. The soup is tender, nutritious and light.

Ingredients:

• 1 liter of chicken or vegetable broth;
• 500-700 grams of onions;
• tablespoon flour;
• 30 g butter;
• 1/3 part tsp salt, pepper;
• 2-3 leaves of laurel.

Peel the onions and cut them into half rings, melt the butter in a frying pan with a thick bottom or in a saucepan and simmer the onions for 30-40 minutes. During this time, the bow should be plastic. As soon as this happens, you need to increase the heat to evaporate excess moisture from the vegetable. With constant stirring, it is necessary to ensure that the onions acquire a brownish-golden hue.

At the end of the quenching, add flour to the onion, and mix everything thoroughly, soak for another minute on the fire. Add the composition to the broth, bring to a boil, adding salt and pepper, as well as laurel leaves. If desired, the soup can be pureed with a blender. Serve with grated cheese and croutons.

The following recipe can not be called culinary, rather - curative. It will be about onion tea, which allows you to cope with a cold, dry cough, remove toxins, optimize pressure. Brew it follows from the onion peel. The composition of the drink makes it taste and aroma quite specific, so to disguise it, this tea can be drunk with honey.

To make tea you need to take a handful of onion peel. It should be brilliant, clean. Pour it with a glass of hot water, then stir over a moderate heat for a quarter of an hour. Remove from heat and let stand for another 10 minutes, then filter. Use the drink should be 2-3 times a day, 50 ml. This tea can be applied externally, making lotions with it for dermatological diseases, cuts, gargling, rinsing hair.

Onion peel can be combined with rosehip, lemon, lime blossom and even black or green tea. Its useful properties will not be lost.

For a face with a problem skin type, you can make a mask based on onion, clay and thyme oil. To do this, boil an onion of medium size along with the husks, then 8 g of the vegetable crushed in a mortar with black clay and thyme oil.

The skin before applying the mask to steam, then apply the resulting composition along the massage lines. It should be left for 20 minutes, then rinse first with cold, then cool water. The mask has a bactericidal property, allows you to remove inflammation and eliminate shine. Masks on the basis of onion juice for hair are considered one of the most effective ways to combat baldness. The simplest mask involves mixing in equal proportions of fresh onion juice, olive oil and liquid honey. The mixture is rubbed into the scalp (no need to distribute over the entire length), it is insulated. Keep it should be 15-45 minutes. Frequency of application - once or twice a week.

Eliminating the appearance of an unpleasant odor allows the addition of a couple of droplets of essential oil of tea tree or rosemary to the mask.They not only cope with the onion "amber", but also have a beneficial effect on the condition of the hair.

In the next video you will find a recipe for delicious onion rings.