- What is the onion for
- Nutritional information of onion
- Onion sauce recipe for salads and sandwiches
- Onion Muffin Recipe
- Canned onion recipe
Onions, a popular food that is used as a spice in most dishes, are also great for preventing and fighting hypertension and diseases related mainly to blood circulation and heart such as cholesterol or high triglycerides.
Although eating large amounts of onions can irritate the stomach and cause gas, it is very good for your overall health. There are many types of onion, such as purple or shallot, which are the most popular, and which can be eaten, raw in salad, preserved, cut into slices in roasts, chopped into rice and even crushed in sauces to be consumed disguised by who doesn't like its texture.
What is the onion for
Using onion in food preparation increases the nutritional value of the meal because it is very rich in medicinal properties due to the functional ingredients it has. So some of the main benefits of onion are:
| Health Benefit | Functional Nutrient |
| Fight flu, colds, tonsillitis and cough, asthma and allergies. | Quercetin |
| Lower Bad Cholesterol | Saponin |
| Treat hypertension | Aliina |
| Antioxidant that prevents premature aging with protective effect on cancer (higher amount in red onion) | Anthocyanin |
Nutritional information of onion
The onion is rich in minerals such as calcium, potassium and magnesium, it also has large amounts of vitamin C and therefore should be consumed raw whenever possible, to avoid the loss of nutrients and antioxidants.
Nutritional information on 100 g of onion:
| Raw onion | Cooked onion | |
| Vitamin A | 2 mcg | 2 mcg |
| Vitamin B1 | 60 mcg | 35 mcg |
| Vitamin B2 | 45 mcg | 25 mcg |
| Vitamin B3 | 0.36 mg | 0.17 mg |
| Vitamin C | 9.7 mg | 6.4 mg |
| Calories | 31 cal | 40 lime |
| Protein | 1.6 g | 1.2 g |
| Lipids | 0.3 g | 1.8 g |
| Calcium | 32 mg | 24 mg |
|
Iron |
0.5 mg | 0.2 mg |
| Phosphor | 44 mg | 16 mg |
The onion also has an excellent antibacterial power and therefore a very popular use is to leave 1 onion cut in half in the same room as the person with the flu. It is bactericidal and air purifying, used to control the evolution of respiratory diseases both to prevent the worsening of colds and flu. A good way to enjoy this benefit is to leave 1 onion cut in half in the same room as the individual with the flu.
In addition, onion is an excellent natural remedy for the treatment of cough due to its expectorant property that helps in eliminating phlegm and cleaning the airways, bringing relief from coughing and nasal congestion in both adults and children. Learn how to prepare an excellent onion syrup here.
Onion sauce recipe for salads and sandwiches
Ingredients
- ¼ raw onion⅓ cup of oil2 sprigs of mint1 teaspoon of vinegar1 teaspoon of sesame1 pinch of brown sugarSalt to taste
Method of preparation
Chop the mint and onion well. Mix all ingredients and refrigerate until serving time.
Onion Muffin Recipe
Ingredients
- 2 cups of rice flour (or common wheat flour) 3 eggs1 cup of milk1 tablespoon of olive oil1 tablespoon of chemical yeast1 teaspoon of flaxseed (yellow or brown) salt and oregano to taste1 chopped onion1 cup of cheese White
Method of preparation
Beat eggs, oil, milk, cheese and spices in a blender. In a separate bowl, mix the flour, yeast, flaxseed and chopped onion. Use individual pans and bake in a preheated medium oven for 25 to 30 minutes. To decorate, add a little cheese over the dough and leave in the oven for another 3 to 5 minutes, or until golden brown.
Canned onion recipe
Ingredients
- ½ cup of apple cider vinegar; 1 tablespoon of sugar; 1 and ½ tablespoon of coarse salt; 1 red onion.
Method of preparation
Wash and peel the onion and then cut it into thin slices. Mix the vinegar, sugar and salt in a small glass jar until the salt and sugar are completely dissolved. Finally, add the onion to the mixture and close the jar. Store the onion in the refrigerator for at least 30 minutes before eating.
Ideally, the onion should stand for 2 hours before eating and can be used up to about 2 weeks after being prepared, although it tastes better during the first week.
