Subscribe Us

Health benefits of onion: Nutrition and Types

Onion and it's History.

Health benefits of onion
Image; gettyimages

Onion is a common household vegetable that is cultivated widely all throughout the world.Onions have been used by humans since the Neolithic age, and they are still being used all over the world. It is broadly used in the food industry for its aromatic and nutritional properties. It is native to Southwest Asia and it belongs to the family "Liliaceae" (scientific name- Allium cepa). Onions are mainly found in temperate regions. They are a versatile ingredient that is often used in many dishes and it is generally accepted by almost all the different cultures and traditions. They are extensively used in the preparation of savory dishes.

Nutritional Value

Consuming 160 gram of raw onion offers 0.192 mg of Vitamin B6, 11.8 mg of Vitamin C, 14.94 g of Carbohydrate, 0.206 mg of Manganese, 30 µg of Vitamin B9 and 2.7 g of Total dietary Fiber. Moreover many Amino acids like 0.022 g of Tryptophan, 0.034 g of Threonine, 0.022 g of Isoleucine, 0.04 g of Leucine, 0.062 g of Lysine and 0.003 g of Methionine are also found in 160 gram of raw onion.

What are the Health benefits of onion?

Onions have a wide range of beneficial effects on the body, especially when eaten raw. Onions are loaded with flavonoids, phytochemicals, antioxidants and many other healthy compounds that are beneficial for human health. Let's throw some light at the advantages of eating onions.

1.Lowers bad cholesterol

Studies at the Chinese University of Hong Kong show that onions (especially the red ones) can help reduce the levels of bad cholesterol. Studies show that consuming half a raw onion daily can help to raise the good HDL cholesterol by 30%. Chives, garlic, and shallots are also effective.

2.Body Detox

Lack of exercise and bad eating habits builds up toxins in our body. It is very important to flush these toxins out of the body. One of the important onion benefits is that it contains amino acids which aid the digestive system to flush out these harmful toxins.

3.Heart Disease

Onions contain powerful compounds, called allyl sulfides, that help prevent heart disease.The vitamin C in onions also acts as a powerful antioxidant that is beneficial for cardiovascular health. Finally, onions possess an impressive flavonoid, called quercetin, that reduces blood pressure and inflammation.All of these factors, combined with their natural fiber and potassium content, make onions a clear choice for anyone hoping to improve heart health.

4.Hair Growth

This is one of the most unique and yet overlooked uses for onion juice. One of the many beneficial ingredients found in onions is sulfur, which is well-known for its ability to stimulate hair growth. One study revealed that applying onion juice to the scalp twice a week for roughly two months can stimulate the follicles to promote hair growth.

Onion juice increases the circulation of blood to the scalp, and the sulfur found in the juice acts as an anti-bacterial and anti-fungal agent, which keeps the follicles clear and healthy enough to grow hair.

What Are The Different Types Of Onions?

Onion is so widely used that any culinary dish from almost any part of the earth has the vegetable added to it. No doubt there are several types of onions – but here, we talk about the most common ones.

✓Yellow onions – They have ivory white flesh that is surrounded by heavy brown skin. They have a strong and sulfur-like aroma.

✓Sweet onions – They have a lighter, less-opaque skin that surrounds a larger and slightly fatter body of the vegetable.

✓White onions – They have a papery white skin, and they are milder and sweeter than their yellow counterparts.

✓Red onions – They are mild and sweet enough to be eaten raw. The exterior skin and flesh are a deep magenta.

✓Shallots – They are smaller and brown-skinned and have purple flesh.

✓Green onions – They are the immature onions that haven’t yet formed a bulb.

✓Leeks – They are shaped like overgrown scallions (the long-necked onion with a small bulb) and are usually used in sauces and soups.


Post a Comment