GOODNESS OF ONION : IN THE PINK OF HEALTH



We begin with the onion. Throughout the world, onions are one of the most widely consumed vegetables. In India especially, they are used as a basis of many dishes. Almost every Indian kitchen stocks them. Also known as alliums, there are more than 300 distinct species in this family.


  • ORIGIN:

Central Asia - but now grown all over the world.


  • VARIETIES:

Differs from country to country. Indian onions are white, pink ,purple and yellow ranging from tiny to large sizes.


  • TASTE:

Onions contain essential oils and organic sulphides from the soil, which is main reason for their particular sulphur smell. They taste very pungent when raw and they have a sweetish taste and aroma/smell when cooked. The pungent smell can be minimised by holding them under water when cutting.


  • NUTRITIONAL VALUE:

  • Good source of heart protective anti-oxidants.

  • It helps to prevent abnormal cell growth.

  • Good source of Vitamin B Complex, Calcium and Potassium.

  • Red and yellow onions are the richest in quercetin, which has anti-cancer, anti-inflammatory, anti-bacterial, anti-fungal and anti-viral properties.

  • It is a source of bioflavanoids that are necessary for proper oxidation, which is the first phase of detoxification.

  • MEDICINAL USES:

  • Onion juice used with little honey will reduce catarrh in colds and coughs.

  • Reduces Blood Cholesterol and Blood Sugar.

  • Onion paste applied on sprain relieves pain and brings down the swelling.

  • Raw onion ground to a paste eaten with yoghurt (curd) twice a week, cures piles.

  • Eat raw onions at every meal to avoid heat stroke.

  • Crush one onion with three peppercorns and apply on the forehead for headaches.



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