The benefits of onion that make it phenomenal in the medical world is its ability in the fight against cancer and various dangerous diseases. It can also be a powerful source of antioxidants to combat free radicals in the body.
Onions are commonly used as cooking spices. Onion is often a mandatory condiment on cooking, because onion becomes a kind of flavor enhancer for cooking. In addition, onion is a nutrient-dense food which means low calorie and high beneficial nutrients such as vitamins, minerals and antioxidants.
Nutritional Content of Red Onion
One cup of chopped onion contains about:
• 64 calories
• 15 grams of carbohydrates
• 0 grams of fat
• 0 grams of cholesterol
• 3 grams of fiber
• 7 grams of sugar
• 2 grams of protein and 10%
• More than the daily requirement of vitamin C, vitamin B-6 and manganese
• Has a certain amount of calcium, iron, folic acid, magnesium, phosphorus and potassium quercetin and sulfur antioxidants.
The high content of this nutrient makes red onion is not less good with the same garlic is very powerful to ward off dangerous diseases and maintain body health.
Benefits of onion can be divided into two types:
• For the health of the body
• and treatment media
Consuming red onions in cooking course is very delicious. But what if the onion is still raw? Seems a little thought for a moment to eat it instead, but do not always like that because of the benefits of onion that we will get, enough to cure the discomfort of eating it. The following are:
1. Cancer Prevention
The allium vegetables have been studied extensively in conjunction with cancer, particularly stomach and colorectal cancer. The beneficial effects of onion, tend to be due to some of their rich organosulfur compounds. Although the exact mechanism by which these compounds inhibit cancer is unknown. But some hypotheses allow inhibition of tumor growth and mutagenesis.
Onions are also a source of vitamin C as an antioxidant and help to combat the formation of free radicals that are known to cause cancer.
2. Prostate Cancer
In a study published by the Journal of the National Cancer Institute, the researchers used a population-based, controlled case study to investigate the relationship between vegetable allium intake and prostate cancer. They found that men with the highest intake of vegetable allium had the lowest risk of prostate cancer.
3. Esophagus and stomach cancer
Allium intake in vegetables is inversely proportional to the risk of stomach cancer. Several human-based survey studies have demonstrated the potential protective effect of alliums consumption, as well as reports of tumor inhibition after administration of allium compounds in experimental animals.
4. Sets Sleep and Mood
Folate found in onions, can help depression by preventing excess homocysteine from forming in the body, which can prevent blood and other nutrients to reach the brain. Homocysteine affects the production of the hormone serotonin, dopamine, and norepinephrine, which regulates not only mood, but also sleep and appetite well.
5. Good For Heart
The content of methylallyl sulfide and sulfur-acid amino acids in onion, gives a decreasing effect on the bad cholesterol levels in the blood and the increase in good cholesterol levels. The benefits of garlic also control high blood pressure and open the blocked arteries, so as to improve heart health.
Many traditional treatments are done with the benefits of turmeric, as well as the benefits of ginger, but onion is also able to relieve some health problems. Among others are:
1. Overcoming bloating in children - Children can easily catch a cold, which causes flatulence. To overcome the easy way, take a clean red onion then puree. Give a little oil telon, then balurkan on the navel of the little guy.
2. Relieves cough - Cough often occurs in cold weather and attacks children. Recipe healing by grated onion is added oil telon balurkan sekujur back with little sorted.
Red Onion Risk for Health
Although not very serious, eating onions can cause problems for some people. Carbohydrates in onions can cause gas and bloating, according to the National Digestive Diseases Information Clearinghouse. Onions, especially if consumed raw, may worsen heartburn in people suffering from chronic gastritis or gastric reflux disease, according to one 1990 study in the American Journal of Gastroenterology.
Consuming a number of onions or increasing the consumption of onions may interfere with blood-thinning drugs, according to the University of Georgia. Green onions contain a high amount of vitamin K, which can lower blood function.
Onions also allow for food intolerance or allergies to onions, but rare cases, according to an article in the Journal of Allergy and Clinical Immunology. People who have an onion allergy may experience redness, itchy eyes and a rash if red onions come into contact with the skin. People with intolerance to onions may experience nausea, vomiting and other gastric discomfort.
How to Select and Store the Red Onion
Shallots are well consumed, should be clean, hard and have dry skin. Avoid onions that show signs of decay. Onions should be kept at room temperature, away from bright light and in a well-ventilated place. All types of onions should be kept away from potatoes, as they will absorb the moisture of the potato gas and cause the potato's benefits to be more easily damaged.
Onions that have a sharper flavor, will last longer than the more sweet onions such as garlic, because the compound that produces a sharp taste is a natural preservative as well.
Do not store the onions you want to cook, in a bowl or metal container as this will cause the onion to change color. Freezing of chopped onions will cause the onion to lose a lot of flavor. The use of onion on the cuisine is very closely juxtaposed with his counterpart that is the benefits of garlic.