We all suspected onions were good for us. Not only do they go in nearly every dish we make, they are a universal flavoring that contributes to our health.
An ally in fighting infections
Onions, garlic, green onions…the whole alliaceous family comprises some of the foods we ought to consume regularly. If you tolerate it, eating these foods raw is preferable. However, if it’s too hard to digest, slow cooking improves digestibility, thus reducing intestinal discomfort. In addition to delivering a nice quantity of vitamin A, folic acid, manganese and vitamin B6, an average onion can contain 10% of our daily recommended dose of vitamin C. And this is how the onion protects like a good soldier against respiratory illnesses. Red and yellow onions are especially rich in antioxidants.
Good for your bones
A good source of fiber and rutin, a chemical compound with antioxidizing properties found in onions, this versatile vegetable helps protect against blood clots and hypertension. The regular consumption of onions – at least one raw onion a day – seems to stimulate the body’s capacity to diminish blood clotting, which is responsible for aneurysms. This property can be attributed to the onions’ sulfuric compounds that mellow considerably after cooking. Saponins have the potential to reduce blood cholesterol. Onions also play a part in building strong bones, and the level of antioxidants and selenium can help fight cancer or at least slow the proliferation of some cancer cells. Red onions contain a greater amount of antioxidants than white onions.
Why does cutting onions make us cry?
When you cut an onion, the sulfuric compounds, a molecule called propanethial-S-oxide and an enzyme called allianase, bond to create lachrymators. A good hack? As this compound is water-soluble, rinse the onion in water to get rid of the allianase, and rinse the knife in water, as well.