Onions have a lot of health benefits. Without really knowing it, you eat a lot of onion or onion during the week. After all, you have to shred an onion with many recipes from the cookbook. You use it in a salad, with the spaghetti, in the onion soup or with another dish to flavor it. The onion is an inconspicuous vegetable and you can get it in all supermarkets. An onion contains vitamin C and a lot of minerals. In addition, an onion also acts as an aid to a cold. Putting an onion next to your bed at night can free up the stuffy nose. Many people suffer from watery eyes when processing onions. A few remedies can prevent these watery eyes. An onion has a lot to offer.
Onions through history
Onions had a different role and status in ancient times. Egyptian pharaohs took onions in the grave as food for their journey to the hereafter.Onions are also depicted on the pyramids and in the hieroglyphics. Greeks saw a kind of aphrodisiac in an onion. The countries India and China believe very much in the medical function of onions in respiratory infections, asthma or other bacterial infections. In the western countries, however, an onion or onion is very common. Everyone knows it as a healthy vegetable that is used in many preparations. Scientists have already proven that an onion has many health benefits.
Types of onions
The onion or onion is a crop that belongs to the “allium family”. Onion is related to garlic, leeks and chives. An onion is firm and dry and you store it best in a dry and dark environment. A refrigerator is not suitable for storing onions. One can distinguish a number of types of onions.
Normal (yellow) onion : this is the onion that is used most frequently. This onion is suitable for soups, sauces and all kinds of preparations for meat or poultry. Shallot : This onion is oval and smaller than the yellow onion. The taste is very refined. The shallot tastes great in sauces, vinaigrettes or other dishes based on vinegar. Shallots are not really onions because they grow together in small balls.In terms of taste, however, they look very much like an ordinary onion.
Red onion : this is very often used in the southern kitchen and you can find it very often in salads. This onion pricks the least and has almost no smell.
Spring onions, spring onions or bokajuin : this onion is both finely chopped raw, and stewed very tasty. Bosui is very tasty with wok dishes and stews.
White onion : this onion is very small and has thinner skirts. The white onion is very rare in the Low Countries. The white onion has a sharp and spicy taste. It is ideal for Asian and very spicy dishes (salsas).
Benefits for general health
Onion contains a lot of polyphenol, in the form of quercetin. Quercetin is an antioxidant that has beneficial properties for the heart and blood vessels. Quercetin also reduces blood pressure and reduces the risk of blood clotting. In addition, quercetin promotes the action of vitamin C and inhibits the growth of unwanted cells in the body because it counteracts the oxidation of fatty acids. The complications of diabetes are weakened by quercetin. Onions contain a lot of vitamin C and minerals, such as potassium and manganese. The bones are also strengthened, which reduces the risk of rheumatism. Women in the menopause therefore do well to eat a lot of onion soup. Onions also strengthen the immune system, purify the blood and promote digestion. It is important that you eat onions raw, if you want to take full advantage of the health benefits. Do not bake the onions so brown or black, but eat the onions raw.
Onion and the medical effect in case of a cold or flu
Ajuin can help – in case of a cold – to unclog the nose. Putting half an onion on top of your bed at night can help to clear the nose. An onion would also be a good remedy for a flu. You can cut the ends of an onion and prick the onion on a fork.The fork will then put you right in a vase or a bottle. Also works – eating a raw onion – against tooth decay and works preventively against bacteria that would affect the gums.
A single drawback of an onion
An onion has only one disadvantage. When cutting an onion, your eyes start to tear. The enzymes and sulfur compound that – when cutting an onion – form a gas with the air. This gas will react with the eye fluid and form a sulfuric acid compound. It is this acid that irritates your eyes, causing you to get watery eyes. The washing away of sulfuric acid makes the eyes tear. Yet there are some remedies to avoid these annoying watery eyes.
You can cut the onion under running water or put a wet towel over your shoulder. Moisture will prevent a lot of trouble before your eyes.
Enzymes in the onion become less active if you put the onion just before shredding into the freezer.
You can also put on spectacles (goggles or safety goggles) so that your eyes do not come in contact with the acid.