Onions: What is useful and where is it used?

Bulb onion has a wide distribution and is characterized by versatility of use.It is used in cooking, traditional medicine, cosmetology. Using different varieties of this vegetable, you can get a variety of ready-made dishes.

Onions belong to the Onion family, in the wild form is a perennial plant, in a cultivated form - a two-year. As a garden plant, it has long been known, and its homeland can be called the countries of Central Asia. Onions brought to Europe by the Romans. The Egyptians considered it a divine product, necessarily included in the diet of the slave-builders of the pyramids, put in the tombs of the dead. In Russia, the vegetable is also known from ancient times, it was cultivated everywhere, with the exception of the territories of the Far North.

The result of the first year of cultivation is the growth of the bulb, which in the second year produces a flowering arrow with seeds.

Onions turnip usually has a diameter of about 15 cm, consists of folded layers of white hue. The outer scales have a yellow, white or violet-red hue. The bulb has a rather narrow stem - the bottom.

The stems are dark green, until a certain point they can be eaten. As an underground tuber (bulbs) ripens, the stems become stiff and coarse.

The nutritional value of fresh vegetables is small - about 41-42 calories per 100 grams. The main share is carbohydrates, proteins are noticeably inferior in composition and there are no fats at all. BZHU product looks like 1.4 / 0.0 / 10.4.

If we talk about the energy value of the vegetable during the heat treatment, then the smallest figures will be when it is cooked, baked, the highest - when frying in oil, batter.

Onions contain a large amount of ascorbic acid, vitamin A, PP and vitamins of group B. Its mineral composition is also quite impressive - potassium, magnesium, sulfur, chromium, iron, fluorine. These are only those substances whose number is significant. Onions contain biologically active flavonoids, essential oils (it is they that determine the bitterness of onions and its characteristic aroma). The inner scales contain sugars, and green feathers contain folic acid, carotene, biotin.

Rich in vitamins, especially vitamin C, onions are a means of strengthening the immune system, it can be used for prophylaxis during the off-season colds, during the spring of beriberi.

In addition, thanks to the essential oils and flavonoids, the vegetable has an antiseptic and disinfecting effect. They contribute to the destruction of pathogenic bacteria, diphtheria and tubercle bacilli. These properties of it are used not only when eating onions. So, onion juice is used to treat wounds, bee stings and wasps.

Vitamins of group B, of which there are also a lot in vegetables, are useful for the nervous system. It is believed that it saves from fatigue, nervous exhaustion, helps with insomnia, relieves headache and other pains of a neuralgic nature.

As a result, not only the heart, but also other organs and tissues receive the necessary blood supply.

The content of iron is high in onions, and it remains even when frying and stewing the vegetable. Iron, in turn, is necessary for blood formation, saturation of organs with oxygen. Finally, a turnip helps to increase blood pressure, as it provokes irritation of the nervous system (by transmitting nerve impulses from one cell to another).

Vegetable is useful for women's health, because it allows you to normalize the cycle, eliminates algomenorrhea (no menstruation in women of reproductive age). Onions are allowed for pregnant women, because they are rich in vitamins and minerals, and also contain folic acid, necessary for the normal development of the fetus. Onions give men health, helping to relieve inflammation of the prostate gland, eliminating sexual impotence.

Essential oils stimulate increased production of gastric juice, which improves digestion. It is not surprising that heavy foods, including meat, are better absorbed if you add to it a salad containing fresh onions. It is especially useful for people with low acidity of gastric juice, because the vegetable additionally stimulates the production of this substance. As a result, the appetite increases, the processes of food digestion improve.

Onions also improve metabolic processes, accelerating them. No wonder it is used for weight loss, adding 50-100 grams to various dishes. Of course, if you neglect physical activity and eat wrong, you will not be able to lose weight “on the bow”. However, while observing the principles of a healthy lifestyle, the latter, indeed, allows you to lose those extra pounds and at the same time not feel displeasure from lean and monotonous diet food, as well as get the maximum of vitamins and nutrients.

Fresh vegetable and juice from it are considered an effective antihelminthic. It is used inside, and in the form diluted with water is used for enemas.

Scientific studies allow us to conclude about the ability of a vegetable to reduce blood sugar levels due to sulfur in its composition. At the same time enough daily intake of 50 g.

Sulfur, as well as biologically active substances, makes it possible to declare the antitumor effect of onions. Its regular consumption at an acceptable dosage is the prevention of cancer of the larynx, colon, ovaries.

Quercetin (a kind of flavonoids) contained in vegetables has an antihistamine property. In combination with its anti-inflammatory action, this makes it useful for asthmatics. This is due to the fact that this component inhibits histamines, which are the main cause of allergic reactions and suffocation.

Onions are widely used in folk medicine, cosmetology. Fresh gruel from a vegetable, as well as a baked version, is used to get rid of corns and corns, cracks on the heels. Onion juice, activating the rush of blood to the hair follicles, demonstrates high performance in the treatment of baldness. Masks on the basis of onions do to strengthen the hair, stimulate their growth, increase density.

Onions should not be consumed in the presence of an allergy to a vegetable, individual intolerance. It should be abandoned for people suffering from diseases of the liver, kidneys. Do not forget that this vegetable is gas-forming, therefore, when consumed fresh, it can provoke flatulence.

Despite the use of onions for digestive problems, eating it is not recommended in the presence of chronic gastritis, ulcers, pancreatitis, as well as during moments of exacerbations of the disease. Essential oils and flavonoids can irritate the mucous membranes in diseases of the urethra, so these patients often have to refuse or reduce the dosage of onions.

Like any product, onions exceeding the allowable daily allowance can cause harm. This is primarily manifested by pain in the abdomen, increased secretion. The norm for an adult who has no contraindications is 50-100 g per day. You can not eat it on an empty stomach.

Pregnant women, as already mentioned, can eat onions, but green is better in small quantities. It is green feathers that contain folic acid. We must not forget that the turnip has the ability to reduce blood viscosity, which can provoke uterine bleeding, which are dangerous for the mother and the fetus. For the same reason, it should be used with caution by people who regularly take coagulants.

It is easiest to divide onions into varieties based on the shade of its husk. In this case, we can say that the onion is yellow (universal variety with white flesh and yellow, golden tinge of scales), white (white flesh is combined with light, white color of the husk) and red (have purple-red husks and white-purple flesh) .

Each of these types can have different tastes and be bitter, sweet and semi-sweet varieties. As a rule, the “measure” is the universal yellow species, in which bitterness and sweetness are regulated. Although he, depending on the variety, may be more or less bitter.

The characteristic of white onions usually includes the remark that it has a more delicate taste, it does not burn the mucous and has looser petals. Red species can be both sweet (for example, Yalta, grown in certain areas of the Crimea), and with pronounced bitterness.

Taste qualities of a vegetable depend not only on the selected variety, but also on the growing region, peculiarities of care. If you need varieties of onions for storage, then you should pay attention to the "Orion", "Stuttgarter Riesen", "Saturion". These varieties, in addition to good keeping quality, demonstrate high yields and can be bred even by inexperienced gardeners - so unpretentious they are in their care, they are immune to the most common diseases for culture. White onions are not suitable for storage.

When choosing a particular variety, it is important to take into account the climatic conditions of growth. For example, Centurion is characterized by versatility of cultivation and the ability to adapt to any weather conditions, while real red Yalta onions can be grown only between Yalta and Alushta. When grown in all other regions, it will not have that special sweetness.

As a rule, hybrid varieties show less dependence on weather conditions and grow in most climatic zones. These include “Hercules”, “Campillo”.

Finally, for different dishes one or another kind of vegetable may be required - this is the only way to achieve originality and authenticity of the finished dish. So, yellow onions are usually used in dishes undergoing heat treatment. In the process of cooking on the fire, it loses its sharpness and becomes more pleasant to the taste. And for salads it is better to use white or red onions, which give them a piquant shade. They are good in pasta, pizza, sauces.

Sometimes shallots are associated with onions. Sweet, with a slight bitterness, this onion is successful in fresh salads, sandwiches. But during heat treatment, he begins to taste bitter.

Onions are actively used in cooking, and in the most diverse form. First of all, it is put fresh in salads and snacks. Making the vegetable taste more zesty allows it to be marinated with vinegar and sugar. It is possible to pickle onions for the future, spreading them on sterile jars, filling the marinade and rolling up the lids.

Invariably onions are added to the first and second courses, pastries. It can act not only as a vegetable or seasoning, but also as an independent, main ingredient. Confirmation of this - French onion soup, onion syrup.

From sweet and sour varieties it turns out a delicious sauce for meat. All kinds of onions are actively used in canning, cooking lecho, ketchup, sauces. Finally, onions can be present even in desserts.

It is primarily about sweet Yalta onions, which the locals do not just eat like apples, but also caramelize, getting a real delicacy.

Regardless of the method of cooking from the onion, you need to remove the top layer, it is enough to remove only the husk and one layer of onions, since it is the first upper layers that contain the greatest number of useful elements. The bulbs need to cut the bottom and the "tail". If necessary, rinse or soak in cold water for a while. This will get rid of unnecessary bitterness.

Green onion feathers are usually not cooked, but are added together with greens in ready-made dishes or laid at the end of cooking.

Onions go well with most vegetables, as well as plums, apples (for example, as part of sauces, ketchups). It makes the taste of meat (and also provides its softness, juiciness), fish, pasta and cereals more vivid.

Onion juice rich in minerals and vitamins is widely used in the fight for the beauty of hair and skin. Crushed onion is one of the components of dandruff masks. Folk cosmetology proposes to take 2 tablespoons of the onion passed through a blender or meat grinder and mix it with a teaspoon of alcohol. The resulting composition is distributed over the scalp, wrap with a towel and leave for an hour.

Useful in the fight against dandruff and onion peel. The last in the amount of 50 g is poured with a liter of boiling water, after which it is drawn 30-40 minutes. The resulting infusion should be filtered and used for rinsing after each shampooing.

However, an equally effective remedy can be prepared with one's own hands from affordable and inexpensive products.

It will take 4 parts of onion juice and 6 parts of broth based on burdock roots. They add 1 part brandy. The mixture is mixed and rubbed into the scalp. After that, you should warm your head for an hour and a half, and after this time wash your hair. Rinse them with the same onion peel.

Moisturize dry skin and give it a healthy glow allows onion and oatmeal mask. Prepare it from 100 g of oatmeal, which is boiled until half cooked in water. In the resulting "porridge" pour a teaspoon of freshly squeezed onion juice (you can reduce its amount, based on the response of the skin) and a teaspoon of honey. Apply the mask on cleansed skin, hold for 15 minutes and rinse with warm and then cool water.

Onion and carrot mask helps to get rid of acne and greasy shine. It is necessary to take 50 ml of freshly squeezed onion (depending on the weight it is 1 piece or a pair of onions) and carrot juice, add the yolk and a half tablespoon of olive oil. Apply the mask along the massage lines, avoiding massaging the area around the eyes and acne. Wash off after 15 minutes and apply a protein mask (beat the egg whites, adding a couple of drops of lemon juice), which will close and narrow the pores.

There are many recipes for onion-based masks for pigmentation and freckles and a number of other problems. The baked and cut onion is applied in the form of heat on the corns and corns, which then allows you to remove them completely and painlessly.

The shelf life of onions under certain conditions is 12-14 months. If you grow onions at your summer cottage, then after harvesting, you need to free it from clods of soil and dry it for a couple of hours in the sun, and then transfer it to the shed. It is better to start harvesting in the morning so that there is still a whole day left for drying.

Further, the "tails" of the bulbs are cut so that their length is 5-7 cm, are tied in bunches and are suspended for a week in a dry, well-ventilated room. After that, the "tails" again cut to 2-3 cm.

You should not keep the bow, which remained the moves made by insects. Seed onions should be stored separately from what will be eaten.

The optimum temperature is + 3 ... +10 degrees, however, the temperature may drop to 0. It is believed that the sharper the onion, the lower the temperature should be stored. However, it is important to remember that a sharp decrease in temperature can lead to crop damage. Some varieties of onions (for example, red) are recommended to gradually harden, each day reducing the temperature by half a degree until the desired storage temperature is reached. Humidity level should not exceed 80%.

For the safety of the crop it is also important to ensure the air permeability of the room. Onions can be stored in the cellar, on the upper shelves of cabinets and mezzanines, heated balconies, in the refrigerator. You can use cardboard boxes, wooden boxes, wicker baskets or use the Soviet way - keep the bow in nylon tights.

Dried onions are stored for up to 6 months, frozen - for 3-5 months. At the same time, it should be frozen in individual small portions, since repeated freezing and defrosting make the vegetable tasteless, causing them to lose useful elements.

The activity of onion essential oils and phytoncides lasts about 15 minutes, so if it is used as an anti-cough or disinfectant, there is and it should be used externally for a quarter of an hour. If you want to get fried ruddy onions, lay it on a hot pan with hot oil and add some sugar.

It is better to brown the onions and carrots separately, only then mixing. You can destroy bitterness before adding fresh vegetable to salads by scalding it with boiling water. Thaw the onion better by placing it in cold water. So he retains his taste and flavor.

Make minced juicy allows finely grated onions. You can mix it in half with also ground zucchini. You can, of course, cut the onions into cubes, but this option is not suitable for those who do not like boiled or stewed onions in dishes, first of all it is about children. If you grate vegetables, they will give the mince dishes juiciness and a special taste, but they will not be noticeable.

Onions are known for their strong smell, so not everyone will dare to eat dishes with fresh vegetables at the beginning or middle of the day. However, removing the smell after a tasty dinner allows 2-3 cups of green tea with honey. You can disguise the aroma by chewing parsley, coffee beans or cardamom, as well as drinking a glass of milk. Walnuts, peanuts and hazelnuts also cope with this task.

Despite the effectiveness of onion masks for hair, not every lady is ready to use them because of the unpleasant “scent”, which then comes from the curls. However, it is easy to eliminate, adding to the mask a couple of drops of essential oil of tea tree, rosemary. It is better to dissolve them in a teaspoon of base oil (peach, olive, burdock). These components will not only kill the unpleasant smell, but also have a positive effect on the hair roots.

It is better to start with small dosages of onions, increasing the content of the remaining components. Making sure that the scalp is not burned, and health does not deteriorate, you can increase the amount of caustic component.

If it is also necessary to revive and restore the bitten tips, apply an onion mask on the roots and coconut oil on the tips. The latter, by the way, eliminates the smell of onions.

After washing your hair, rinse them with water, to which you add brewed and filtered coffee (from a few teaspoons to a glass). It will also eliminate the unpleasant odor. Do not blow dry your hair, let it dry naturally.

On how to grow onions, you will learn from the following video.