When we fry, cook or even grill, one ingredient that we readily use to spice up our food, not necessarily for its health benefit is Onion. Though a part of the allium family of vegetables and herbs, onions are highly medicinal.
Allium vegetables, which include chives, garlic, scallions and leeks, have been cultivated for centuries now, not just because of the flavour they add, but for their medicinal properties.
Onions can be sauteed, roasted, grilled or caramelised, be used fresh as a topping for sandwiches or salads and added to salsas and dips.
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Reports have it that 105 billion pounds of onions are harvested each year, worldwide. The Food and Agriculture Organisation of the United Nations, says China is the biggest producer of onions.
Though a nutrient-dense food – meaning they are low in calories – onions are high in beneficial nutrients like vitamins, minerals, and antioxidants.
One cup of chopped onion contains approximately 64 calories, 15 grams of carbohydrate, 0 grams of fat, 0 grams of protein, and 10 per cent or more of the daily value of vitamin C, Vitamin B-6, and manganese.
Onion also contains small amounts of calcium, iron, folate, magnesium, phosphorus, potassium, and the antioxidants quercetin and sulfur.
Onions are known to make you cry when chopping them. This is due to the presence of a gas, called syn-propanediol-s-oxide. It is a compound liquid that acts as what is called a lachrymatory agent – something that causes tears or stings the eyes.
Including a generous amount of onion in your meal, lowers the risk of a certain type of cancer. Allium vegetables have been studied extensively in relation to cancer, especially stomach and colorectal cancers.
Their beneficial and preventive effects are likely due in part to their rich organosulfur compounds. Onions are also a source of the strong antioxidant vitamin C that helps to combat the formation of free radicals known to cause cancer.
A study showed that consuming greater than seven servings of onions per week was associated with a decrease in colorectal cancer. Even in prostate cancer, a paper published by the journal of the National Cancer Institute, it was found that men with the highest intake of allium vegetables had the lowest risk of prostate cancer.
Similarly, frequent intake of this vegetable also reduces the risk of oesophagal and stomach cancer.
Adding onion to the meal also improves sleep and mood. Folate found in onions might help reduce depression. Homocysteine prevents blood and other nutrients from reaching the brain, and folate prevents this chemical from building up.
Excess homocysteine also interferes with the production of the feel-good hormones, serotonin, dopamine, and norepinephrine, which regulates not only mood but also sleep and appetite.
Your skin and hair can also benefit from eating onions. The vitamin C in onion is needed for the building and maintenance of collagen, which provides structure for the skin and hair. It is a home remedy for hair loss. Onion also reduces the risk of obesity and heart diseases.
However, overconsumption of onion comes with some health risk. Allergy sufferers may also have a problem with consuming onion
