I haven’t always loved onions. When I was a kid, I had to eat them on top a salad with a dressing I couldn’t stand. But, since then, I have overcome that hindrance and fell in love with their taste. Although, I do however prefer eating sautéed over raw. Nevertheless, onions are healthy either cooked or uncooked.
Possible health and nutritional benefits eating onions…
- May help prevent cancers like breast and digestive
- Possible benefits to cardiovascular system like lowering blood pressure, regulate fat and cholesterol in the blood, preventing plaque buildup in arteries thereby possibly reducing risk of heart attack
- Onions have rutin, which may help prevent blood clots linked to heart attacks and strokes
- There is a trace mineral named selenium, (found in notably higher concentrations in onions than in other vegetables) which is believed to reduce inflammation and stimulate our immune system
- The sulfur in onions may help to reduce inflammation also providing relief for those who have asthma symptoms
- Chromium in onions may help regulate blood sugar
‘Compounds in onions have been reported with a range of health benefits, including anticancer properties, antiplatelet activity, antithrombotic activity, antiasthmatic activity, and antibiotic effects [1 ncbi.nlm.nih.gov/pubmed/24915405]’.
After I cook it all, I put it in a big bowl tossing it with hot sauce, salt and pepper. It always makes the house smell like there’s someone who really knows how to cook something delicious. But, in all honesty, I have to give all the culinary credit to the onion itself.
I probably eat about half a large yellow onion every day. In the morning when I fry my daily chopped up potato, I always add sliced onion with diced mushrooms, red bell pepper, tofu, corn, maybe a little brown rice and beans. Keeps me full and satisfied way into the afternoon. Be sure to try one of my big bowl recipes and see if you agree…
Note- consult your doctor before you change your diet.
Source- 1 URL ncbi.nlm.nih.gov/pubmed/24915405
Website Title Critical reviews in food science and nutrition
Publication Year 2015
Access Day 19
Access Month november
Article Title Onion: nature protection against physiological threats