"Onions are very healthy," said Victoria Jia Zabko, a nutritionist at the Texas Fitness Institute at the University of Texas in Austin. They are excellent sources of vitamin C, sulfates, flavonoids and phytochemicals.
Phytochemicals or phytonutrients are naturally occurring compounds in fruits and vegetables, which can react with the human body and trigger a healthy reaction. Flavonoids are pigments in many fruits and vegetables. Studies have shown that they may help reduce the risk of Parkinson's disease, cardiovascular disease and stroke. "KDSP" and "KDSP" are particularly valuable flavonoids in onion, and quercetin is an antioxidant, which may be related to the prevention of cancer. "Although more research is needed, it may also be good for heart health," said Angela Lemond, a registered dietitian in Plenot, Texas and a spokeswoman for the College of Nutrition and Nutrition.
Quercetin has many other benefits. According to the University of Maryland Medical Center, it can reduce the symptoms of bladder infection, promote prostate health and lower blood pressure.
Other important phytochemicals in onion are disulfide, trisulfide, cephem and vinyl disulfide. According to a report published by the National Onion Association in the journal Phytotherapy Research in 2002, they all help to keep healthy and have anti-cancer and antibacterial properties. They are rich in antioxidants and give onions a unique sweetness and fragrance. "KDSP" and "KDSP" foods are rich in antioxidants and amino acids, so that your body can play its best role. "Lemond said. Antioxidants help prevent injuries and cancer. Amino acids are the basic components of protein, and protein is used in almost every important function of the body.
Sulfide in onion contains essential amino acids. "Sulfur is one of the most common minerals in our body, which contributes to the synthesis of protein and the establishment of cell structure," Lemmon said.
"I suggest eating onions, because they contain no salt and sugar, which can add flavor," said Jaza bukovski. Onions are low in calories (45 calories per serving), extremely low in sodium and contain no fat or cholesterol. In addition, onions contain fiber and folic acid, which is a kind of vitamin B and helps the body to produce healthy new cells.
Onions are healthy whether they are raw or cooked, but according to the BBC, raw onions contain higher levels of organic sulfur compounds, which can provide many benefits. A study published in the Journal of Agricultural and Food Chemistry in 2005 found that the outer layer of onion pulp contains a high concentration of flavonoids, so when peeling onions, you should carefully remove the edible parts of onions as little as possible.
This is the nutrient of onion. According to the regulations of the US Food and Drug Administration, the agency manages food labeling through national labeling and education laws.
Nutrition fact: Consumption: 1 medium onion (5.3 ounces/148 grams) Calories: 45 (calories from fat: 0)
The consumption (DV*)* daily percentage value (DV) is based on a 2000 calorie diet.
Total fat: 0 g (0%)
Total carbohydrate: 1 1g(4%) dietary fiber 3g( 12%) sugar 9g.
Cholesterol: 0 mg (0%) sodium: 5 mg (0%) potassium: 190 mg (5%) protein:1g.
Vitamin A:(0%) Vitamin C:(20%) Calcium: (4%) Iron: (4%)
profit
Heart health
According to Jarzabkowski, onions can promote heart health in many ways, including "reducing blood pressure and the risk of heart attack". A study published in the journal Thrombosis in 2002 showed that sulfur can be used as a natural blood thinner to prevent platelet aggregation. When platelets aggregate, the risk of heart attack or stroke increases. This study further supports the study of sulfide thrombosis in garlic in 1992. In addition, 1987 An animal study published in the Journal of Hypertension shows that sulfur intake can delay or reduce the onset of hypertension. However, the authors say that more research is needed to determine whether this benefit can be found in humans.
Recently, health researchers have noticed the relationship between information molecules called lipoproteins and the management of high cholesterol. A study in Redox Biology (20 16) found that eating onions can increase oxidized lipids and help regulate blood lipid levels and cholesterol levels.
According to the University of Maryland Medical Center, quercetin in onions may also help prevent plaque accumulation in arteries, thus reducing the risk of heart attack and stroke. However, because most of the research in this field focuses on animals, more research is needed to understand the impact on human beings.
Resist inflammation
Sulfur in onion may be an effective anti-inflammatory agent. According to a study published in International Archives of Allergy and Applied Immunology on 1990 and a study published in American Journal of Physiology on 20 13,
Quercetin has been found to relax airway muscles and may relieve asthma symptoms.
immune system
"Onion polyphenols, as an antioxidant, can protect the body from free radicals," said Anne Moni, a nutritionist in Washington, D.C. Eliminating free radicals can help strengthen the immune system. According to the University of Maryland Medical Center, quercetin in onions can also reduce allergic reactions by preventing the body from producing histamine, which can make you sneeze, cry and itch during allergic reactions.
cancer
The meta-analysis of 20 15 found that the intake of onion vegetables, including onions, was related to reducing the risk of gastric cancer. According to The Healthiest Food in the World by the George martel Young Foundation, eating one to seven servings of onions a week may help reduce the risk of colorectal cancer, laryngeal cancer and ovarian cancer. Eating several servings of onions a day may help reduce the risk of oral cancer and esophageal cancer.
According to Jarzabkowski, quercetin may be a powerful anticancer agent. The University of Maryland Medical Center said that quercetin may specifically inhibit cancer cells in "breast cancer, colon cancer, prostate cancer, ovarian cancer, endometrial cancer and lung cancer".
The National Onion Association of the United States discussed a recent study in the Netherlands, which showed that people who eat onions absorb quercetin twice as much as those who eat onions, and drink tea containing quercetin more than three times as much as those who eat apples, which are other sources of high quercetin. According to the association, the content of quercetin in red onions is particularly high. Onions and yellow onions are also good choices. White onion contains the least quercetin and other antioxidants. "KDSP" and "KDSP" onions may contribute to some side effects of cancer treatment. A study published in the journal of Comprehensive Treatment of Cancer 20 16 found that eating fresh yellow onion helps to reduce insulin resistance and hyperglycemia in breast cancer patients undergoing chemotherapy, which is known to cause insulin resistance.
abstract
The fiber in onions helps to promote good digestion and helps to keep regular. In addition, onion contains a special type of soluble fiber called fructooligosaccharides, which can promote the growth of bacteria in the intestine. A study of clinical gastrointestinal and liver diseases in 2005 found that fructooligosaccharides may be helpful to prevent and treat diarrhea types. Phytochemicals that scavenge free radicals in onions can also reduce the risk of gastric ulcer. According to the National Onion Association,
regulate the blood sugar
Chromium in onions helps to regulate blood sugar. Sulfur in onions can help lower blood sugar by increasing insulin secretion. 20 10 a study published in the journal of environmental health insight shows that this may be particularly helpful for diabetic patients. The blood sugar level of patients with 1 and type 2 diabetes who ate red onions decreased for up to 4 hours.
Meta-analysis in Nutrition Journal 20 14 found that when patients with type 2 diabetes eat onion slices, liver enzymes are more normal and blood sugar levels are lower.
Elderly women with bone mineral density
A study published in the journal Menopause in 2009 found that eating onions every day can improve the bone density of women who are experiencing or have completed menopause. Women who often eat onions have a lower risk of hip fracture than women who never eat onions.
Although the health risks are not particularly serious, eating onions will bring problems to some people. According to the National Digestive Disease Information Exchange Center, carbohydrates in onions may cause gas and flatulence. Onions, especially raw onions, can aggravate heartburn in patients with chronic heartburn or gastric reflux disease. According to a study in the American Journal of Gastroenterology 65438-0990, the University of Georgia said,
Eating a lot of green onions or rapidly increasing the intake of green onions may interfere with the use of hemodilution drugs. According to an article in the Journal of Allergy and Clinical Immunology, green onions contain a lot of vitamin K, which can reduce the function of blood thinner.
There may also be food intolerance or allergies to onions, but this is rare. If onions touch the skin, people who are allergic to onions may have red eyes, itching and rashes. People who are allergic to onions may have nausea, vomiting and other stomach upset.
Finally, Jaza bukovski encourages people to make sure that onions are fresh. "Onions can be kept for a long time," she said, "but they will still go bad." If the onion is chopped or sliced, it will go bad faster. If you cut onions for later use, be sure to refrigerate them in a sealed container. A study on 20 15 found that unfrozen yellow onions showed potential growth of Escherichia coli and salmonella, although frozen onions did not.
Onion History According to American Onion Association:
Onions may have originated in Central Asia, modern Iran and Pakistan. Long before the invention of farming, prehistoric people may have eaten wild onions. Onion may be one of the earliest cultivated crops.
Onions were planted in gardens in China as early as 5,000 years ago. They are mentioned in the oldest Vedic literature in India. As early as the 6th century BC, a medical paper "charaka Sanghita" praised onion as a medicine, which is a diuretic and good for digestion, heart, eyes and joints.
This is an article written by Sumerians in 2500 BC, about someone plowing in the governor's onion field.
In Egypt, people planted onions as early as 3500 BC. Onion is regarded as the object of worship, because it is a circular structure, symbolizing eternity. There are pictures of onions on the inner walls of pyramids and other tombs.
Onions and mummies are buried together. Some Egyptian archaeologists believe that onions are used because people believe that their strong smell and/or magical power will make the dead breathe again.
Onions are mentioned in the Bible. In section 5 of chapter 1 1, Israeli children lament the poor desert diet imposed by Exodus: "We remember fish, cucumbers, watermelons, leeks, onions and garlic that were free to eat in Egypt."
The Greeks used onions to provide nutrition for Olympic athletes. Before the second game, athletes will consume several pounds of onions, drink onion juice and coat themselves with onions.
Romans often eat onions. In the first century AD, a Roman doctor from Greece, Pedanius Dioscorides, noticed several medicinal uses of onions.
Pliny Sr classified Roman beliefs, and believed that onions can treat poor eyesight, induce sleep, treat oral ulcers, dog bites, toothache, dysentery and low back pain. Pliny wrote about onions and cabbages in Pompeii. Excavators in this doomed city found the garden. As Pliny said, the garden was full of onions. The light bulb left a hole in the ground.
By the middle ages, the three main vegetables cooked in Europe were beans, cabbage and onions. Onions are used to relieve headaches, snake bites and hair loss. They are also used as rent and wedding gifts.
Pilgrims bring onions to the Mayflower. However, they found that Native Americans have been using all kinds of wild onions: raw or cooked, as condiments or vegetables. Onions are also used in syrups, plasters, dyes and even toys.
In fact, cutting onions will make you cry, because cutting onions will produce sulfur-based gas. This gas reacts with the water in your eyes to produce sulfuric acid. In order to get your eyes out of this hot * * *, your lacrimal gland will work overtime. If there are not many (or few) tears, try to keep your face away from the onion, so that the gas will disperse before reaching your eyes.
Another suggestion to reduce tears is to cool onions for 30 minutes first. Then, cut off the top and peel off the outer layer to keep the roots intact.
Onions are yellow, red or white. In the United States, yellow onion accounts for about 87% of commercial onion crops; Red onion accounts for 8%; White onions account for 5%.
Onions vary in diameter from less than 1 inch to more than 4.5 inches. The most common size on the American market is 2 to 3.75 inches.
Green onions, or green onions, are actually immature yellow, red or white onions, which are picked before the bulbs begin to form. "Green onion" and "salad onion" are aliases for immature onions.
Onions are not onions. This word is probably inappropriate, because "échalion" is another name for shallots, from échalote, France. Green onions have a unique taste, but they are closer to the taste of mature onions than green onions.
According to Guinness World Records, the largest onion ever weighed 10 lb 14 oz (about 5 kg).
American farmers plant about 125 of onions, and plant about 1000 mu of onions every year, with an annual output of about 6.2 billion pounds. Onions are mainly produced in Washington, Idaho, Eastern Oregon and California.
The main producing countries of onion are China, Indian, American, Turkish and Pakistani.
Americans eat an average of 20 pounds (9 kilograms) of onions every year.
Avoid the "onion smell", eat a parsley, or rinse your mouth with the same amount of lemon juice and water, or chew the orange peel.
Why does cutting onions make me cry? 7 strange symptoms: you have an allergic reaction. What is flavane? Originally published in Life Science. "