However, some people may have an allergy or intolerance to onions. Anyone who experiences a reaction after eating them should be sure to seek medical attention. Read more about the symptoms of food allergies here. Onions have a reputation for making people cry during the cutting or chopping process.
This response occurs due to the presence of a gas called syn -Propanethial-S-oxide. This chemical is a compound liquid that acts as a lachrymatory agent, meaning that it causes tears or stings the eyes.
To reduce tears during chopping, the National Onion Association recommend chilling an onion for 30 minutes then cutting off its top. The person should then peel the outer layer of the onion and leave the root intact, as this part has the highest concentration of lachrymatory agents.
Despite the tears that they can produce, onions can be a healthful addition to any eating plan. Here, learn more about the link between onions and tears.
When selecting onions, people should look for those that are dry and firm with little or no scent before peeling. Including onion in a dish is a great way to boost the flavor without adding calories, fat, or sodium. Onions are a staple in many kitchens and complement most dishes.
People can use raw chopped onion in a sandwich filling or as a salad topping. This vegetable also makes a tasty addition to salsas and dips. Help us delete comments that do not follow these guidelines by marking them offensive. Let's work together to keep the conversation civil. Vegetables are important for health and are a must have in order to stay fit and disease free.
Eating vegetables provides health benefits — people who eat more vegetables and fruits as part of an overall healthy diet are likely to have a reduced risk of some chronic diseases. Vegetables provide nutrients vital for health and maintenance of the body. Onion is one such vegetable that contains various vitamins, minerals and potent plant compounds that have been shown to promote health in many ways. In fact, the medicinal properties of onions have been recognized since ancient times, when they were used to treat ailments like headaches, heart disease and mouth sores.
Here is a look at why you should be eating raw onions daily. The flavonoids in onion help in reducing bad cholesterol in the body and thiosulfinates are known to keep the consistency of the blood right as they make the blood thinner.
Due to this, the risk of heart attack and stroke reduces. A study in the Asia Pacific Journal of Clinical Oncology compared people with colorectal cancer with people who did not have the disease. Moreover, one cup of chopped onions provides at least As an antioxidant, this vitamin helps counter the formation of free radical compounds that have links to cancer.
Onions are an excellent source of antioxidants. In fact, they contain over 25 different varieties of flavonoid antioxidants. These antioxidants inhibit oxidation, a process that leads to cellular damage and contributes to diseases like cancer, diabetes and heart disease.
According to the U. Calcium helps in maintaining strong bones, so adding onion to your salad can result in better bone health. It is believed that onions help reduce oxidative stress, boost antioxidant levels and decrease bone loss, which may prevent osteoporosis and boost bone density. Other important phytochemicals in onions are disulfides, trisulfides, cepaene and vinyldithiins.
They all are helpful in maintaining good health and have anticancer and antimicrobial properties, according to the National Onion Association.
Partly because of their use in cooking around the world, onions are among the most significant sources of antioxidants in the human diet, according to a report in the journal Phytotherapy Research. Their high levels of antioxidants give onions their distinctive sweetness and aroma.
Amino acids are the basic building block for protein, and protein is used in virtually every vital function in the body. Sulfides in onions contain necessary amino acids.
Onions are low in calories 45 per serving , very low in sodium, and contain no fat or cholesterol. Furthermore, onions contain fiber and folic acid , a B vitamin that helps the body make healthy new cells. Onions are healthy whether they're raw or cooked, though raw onions have higher levels of organic sulfur compounds that provide many benefits, according to the BBC.
A study in the Journal of Agricultural and Food Chemistry found that there is a high concentration of flavonoids in the outer layers of onion flesh, so you'll want to be careful to remove as little of the edible part of the onion as possible when peeling it. Here are the nutrition facts for onions, according to the U.
Serving size : 1 medium onion 5. According to Jarzabkowski, onions encourage a healthy heart in many ways, including "lowering blood pressure and lowering heart attack risk.
When platelets cluster, the risk for heart attack or stroke increases. This research further supports a similar study in Thrombosis Research that focused on sulfurs in garlic. Furthermore, a animal study in the Journal of Hypertension demonstrated delayed or reduced onset of hypertension with sulfur intake.
However, the authors said more research was needed to determine if this benefit might be found in humans. Recently, health researchers have noticed a relationship between messaging molecules called oxylipins and high cholesterol management.
A study in the journal Redox Biology found that consuming onions increases oxylipins that help regulate blood fat levels and levels of cholesterol. The quercetin in onions may also help prevent plaque buildup in the arteries, which reduces the risk of heart attack and stroke, according to the University of Maryland Medical Center.
But since most of the studies in this regard have focused on animals, more research is needed to understand the effects in humans. Quercetin has been found to relax the airway muscles and may provide relief of asthma symptoms , according to a study in the American Journal of Physiology. Eliminating free radicals can help encourage a strong immune system. According to the University of Maryland Medical Center, the quercetin in onions also reduces allergic reactions by stopping your body from producing histamines, which are what make you sneeze, cry and itch if you're having an allergic reaction.
A meta-analysis found that intake of allium vegetables, including onions, were associated with reduced gastric cancer risk. Eating several servings of onions a day may help decrease the risk of oral and esophageal cancer. A further study on middle-aged women showed onion juice consumption reduced bone loss and improved bone density. Onions are rich in fibre, especially the non-digestible type that is needed to maintain gut health. Research shows that these SCFAs are important for maintaining the health and integrity of the gut and supporting our immunity and digestion.
Used in folk medicine for the relief of coughs, colds and catarrh, s tudies support that onions have valuable antibacterial properties against the likes of Escherichia coli, Pseudomonas aeruginosa and Staphyloccus aureus. Once again, it seems quercetin is of value here, because it has the power to inhibit the growth of Helicobacter pylori and Methicillin-resistant Staphylococcus aureus MRSA. An allergy to onions is rare, but some people do have a sensitivity to them.
As a result, those who are allergic may experience digestive issues, including heartburn and wind. Onions contain FODMAPs , a type of carbohydrate and fibre that some people find their digestive system cannot tolerate. Globe onions should be clean and hard and have dry, smooth skins. Avoid onions with a developed seed stem and those that show signs of decay. Onions should be stored at room temperature, away from bright light and in a well-ventilated area.
Those that are more pungent in flavour, such as yellow onions, will keep longer than those with a sweeter taste, such as white onions, because the compounds that produce the sharp taste are natural preservatives.
All onions should be stored away from potatoes, as they will absorb their moisture and ethylene gas, causing potatoes to spoil more easily. Do not store cooked onions in a metal bowl or storage container, as this will cause them to discolour.
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