HEALTH IS WEALTH !!

• 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.