THE BENEFITS OF THE ONION

In addition to being low in calories, healthful and nutritious, its layers hide medicinal properties that we can take advantage of.  Its use in cooking goes back for centuries thanks to its versatility and flavor, and it increases the nutritional value of food prepared with it.

Onions contain vitamins A, B and C and are a source of minerals such as potassium, phosphorus, calcium, magnesium, iodine, and others.

Its characteristic spicy flavor is due to the presence of an essential oil recommended for respiratory ailments, since it has an expectorant effect that aids in eliminating secretions deposited in the larynx, pharynx, bronchia, etc. It also contains enzymes that help cells to fix oxygen, thus cooperating in the respiratory function.

Moreover, within its layers it houses a substance called glucokinin, known as “vegetable insulin,” which helps control diabetes by reducing blood sugar levels.

In the inside of onions there is an oil that contains a substance called “allyl” with fungicide and bactericide properties that help protect us against infectious diseases.

Onion has a diuretic effect, helping purify the blood and improving kidney functioning, and it can help in cases of edema (swelling from retaining liquids) or oligury (reduced urine production).

Recently published studies have associated an antioxidant found in onion with the prevention or inhibition of cancer.  The substance called “quercetin” is a flavonoid that because of its antioxidant effect appears to be responsible for fighting the appearance of cancer cells, especially in the stomach.  This same substance is also useful for reducing allergies produced by pollen.

According to several studies with mice in Switzerland, daily consumption of onion can help favor the development of bone tissue, thus reducing the risk or degree of osteoporosis.

Take advantage of this food’s low cost, versatility and delicious flavor!  Healthy eating can benefit your health.

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