Onions: health benefits and harms

The history of the appearance of onions in nutrition

Onion is a perennial plant from the onion family. Onions differ from green onions in that the bulb develops mainly in this plant. In green onions, on the contrary, the onions are very small, and there is a lot of greenery.

For the first time, the bow was mentioned as early as the 4th millennium BC. The Sumerians, the Egyptians considered this plant almost sacred, the bulbs served as an offering to the gods and pharaohs. They even swore on the bow – and then kept the bulb. She could not be eaten, because she acted as a guarantor of honesty.

The Romans believed that the bow supported the strength and morale of the soldiers. Using the example of the multi-layered bulb, the wise men explained the structure of the world around them. Under Hippocrates, knowledge of onions as a medicinal plant was especially widespread.

When this vegetable appeared in Our Country, it is not known exactly. But in the end, he became a vegetable from all ailments. Bundles of onions were hung in the house during epidemics. During the massive sea of ​​livestock, “necklaces” of onion and garlic were put on the neck of animals, protecting them from infections.

Onions are known for their ability to cause watery eyes. This is due to the fact that when the cells of the plant are damaged, a substance is released that irritates the mucous membrane of the eye. Vapors dissolve in the lacrimal glands, forming low concentration sulfuric acid. It can not hurt, but causes a lot of discomfort. It is believed that professional chefs do not cry when cutting onions because they use a sharp blade and work as quickly as possible. Thin cutting allows you to damage less onion cells.

You can also reduce this unpleasant effect by pre-cooling the onion in the refrigerator – this will slow down the chemical reaction. You should also often rinse the knife and onion, washing off the aggressive substance. The Japanese radically solved the problem – after 20 years of work, they brought out a variety of onions that do not emit tear substances.

Now almost half of the world’s production of this vegetable is in China and India.

The composition and calorie content of onions

The benefits of onions

Onions are an excellent source of vitamins in the winter when other fresh vegetables are scarce. Onions contain a lot of B vitamins, as well as manganese, copper, potassium, and phosphorus. In addition to vitamins, onions contain a lot of mineral salts. They normalize the water-salt balance. The taste and smell of onions, the dietary fiber contained in it, arouses appetite, stimulates digestion, peristalsis, which is useful for poor appetite, constipation and weakness.

Onions contain plant compounds phytoncides, which have a bactericidal effect. They inhibit the growth of bacteria and fungi, help fight infections, and stimulate the immune system. It is a fresh, not thermally processed vegetable that has this effect.

Also, fresh onion thins the blood, lowers the level of “bad” cholesterol, increases the elasticity of blood vessels, and reduces blood pressure. All this has a positive effect on the cardiovascular system.

Scientists have also studied onions for their antioxidant properties. The extract of onion compounds – phenols and anthocyanins, is able to reduce the level of oxidation, protect red blood cells from oxidative stress.

– Contains retinol, which slows down the aging process, improves vision. Just like garlic contains bioflavonoids. They have anti-inflammatory properties, strengthen the immune system. This is a good prevention of SARS and influenza, – believes Gastroenterologist Liliya Uzilevskaya.

The harm of onions

“Onions in large quantities are contraindicated in case of exacerbation of gastric and duodenal ulcers, pancreatitis, colitis due to irritant action and increased motor and secretory function of the gastrointestinal tract,” nutritionist Inna Zaikina warns.

Also, onions should not be given to young children. It is also important that onions in any form are toxic to pets – at the same time, a dog or cat can gnaw on an onion with pleasure. But the substances contained in onions destroy erythrocytes, red blood cells, which is dangerous for the animal. Therefore, store the bow not on the floor in a net or basket, but in a locker.

The use of onions in medicine

Medicinal preparations are made from onions. An alcohol extract of onion is used as a remedy for intestinal infection, as well as for reduced intestinal motility with constipation. The onion extract also helps with hypertension, lowering blood pressure.

Onion extract mixed with glycerin is used in the treatment of vaginal infections – the drug is administered by soaking tampons.

In cosmetology, onion is known as a remedy for strengthening hair, as well as for dandruff. Onion juice discolors freckles and age spots on the skin. In folk medicine, onions are used for a variety of diseases in the form of tincture, mixed with honey, squeezed juice. Popular onion tincture for colds.

The use of onions in cooking

Onions can be eaten raw, pickled, added to any dish. It pairs well with vegetables, meats, baked goods, and even sweet foods. There are dishes that almost entirely consist of onions, since this vegetable is tasty on its own. Depending on the variety, onions are more bitter and spicy, and sometimes sweet.

French onion pie

The pie is good both hot and cold. Onions use regular, golden

First we prepare the dough. Chop the flour with cold butter in a blender or with a knife. Grind with your hands until crumbs form. Add the yolks, half a teaspoon of salt, 30 ml of ice water, knead and collect the dough into a ball. Wrap in cling film and refrigerate for at least half an hour.

Wash the onion, remove the husk. Cut into small cubes or strips. Heat vegetable oil in a frying pan, add the onion and fry over high heat, stirring occasionally. When the onion is reddened, remove from the stove and set aside.

Take out the dough, roll out into a circle 30 cm in diameter. Put it in a mold (about 26-27 cm) – you should get sides 3 cm high. Cut off the excess, prick the dough with a fork. Put baking paper on the dough inside the mold, pour dry peas, beans or salt on top – this is necessary so that the dough does not rise during baking. Bake in a preheated oven at 180 degrees for 15 minutes.

At this time, make the filling: mix the egg, a teaspoon of salt and sour cream or cream. Pepper to taste, add the whole onion, mix. Pour the filling over the finished dough and bake for another 40 minutes.

Spicy Achichuk Salad

Uzbek spicy salad of onions, herbs and vegetables. Perfect for barbecue or other meat dishes

Wash and clean vegetables and herbs. Cut the chili lengthwise, remove the seeds. Finely chop.

Cut the tomatoes into slices, and the onion into thin half rings. Put in a salad bowl, salt and pepper, mix lightly. Sprinkle chopped cilantro on top.

How to choose and store onions

There are dozens of varieties of onions – they all differ in appearance, taste, and shelf life. Red, white, purple onions are stored less, but they are more tender and sweet in taste. Onions with yellow husks are the most stable in storage, have a sharp and bitter taste.

Choose medium-sized bulbs – small ones dry quickly, and large ones begin to rot. The onion should be tight, with a strong compression to make a crunch. Do not take onions with feathers, greens take nutrients from the vegetable, besides, it quickly deteriorates.

Fresh, unspoiled onions do not have a strong odor (until they are cut, of course). The husk should be thin, dry.

Do not put onions in the refrigerator, a dark and cool place in the room will do. Place the bulbs in paper or cardboard boxes, there must be good ventilation, otherwise the vegetables will rot. Ordinary bulbs will lie for up to six months, sweet varieties no more than 4 months.

The peeled and cut onion is stored only in the refrigerator. Wrap it in cling film or a plastic bag and use it within a few days.