Onion is the most common vegetable crop, it is widely used in the cuisines of different peoples of the world. Of course, in its raw form, onions contain more useful elements, but, surprisingly, when processed, they almost do not lose their properties. But what properties, read in this review.
If we talk about onions that are removed from the beds for storage, then they begin to collect this from the end of July, but because of the variety of varieties, the onion collection continues in August.
HOW TO CHOOSE
When choosing an onion, pay attention to its hardness, if it is soft when squeezing the onion, then it is better not to take such an onion, it will be less juicy and will soon begin to spoil.
The juice of green onion feathers contains a lot of carotene, folic acid, biotin. Onion juice is rich in vitamins, essential oils, carbohydrates.
Fresh onion increases appetite, promotes increased secretion of gastric juice, improves the absorption of food.
Onion has bactericidal and antiseptic properties, fights viruses, increases the body’s resistance to infectious diseases.
Onions are also rich in potassium, which has a beneficial effect on the human cardiovascular system.
Onion juice is also recommended for neurasthenia, insomnia and rheumatism.
It is used for gastrointestinal disorders, hypertension, atherosclerosis.
Onions help to fight low blood pressure.
Onions secrete special volatile substances-phytoncides that kill infusoria, fungi and pathogenic bacteria.
With great caution, it is necessary to use onions for people who have problems with heart diseases and liver problems.
HOW TO USE
Fresh onions are added to sandwiches, salads and dips. Meat, fish and vegetable dishes are baked and prepared with it. They are added to soups and stews. They are put in minced meat, sauces and gravies. It is pickled and canned. And they also make an incredible onion marmalade from it.