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Benefits of Onions
The onion, also known as the bulb onion or common onion, is used as a vegetable.
1. Ancient healing
Onions were historically as a preventative medicine during epidemics of cholera and the plague. They were apparently eaten by Roman emperor Nero as a cure for colds, and its reputation has made onions a popular component in the diets of many countries.
2. Nutritional highlights
More than just a tasty culinary plant, the onion contains natural sugar, vitamins A, B6, C and E, minerals such as sodium, potassium,ironanddietry fibre. In addition, onions are a good source of folic acid. When we get quercetin by eating an onion rather than consuming the quercetin in purified, supplement form we may end up getting better protection from oxidative stress. Thats exactly what happened in an animal study where some animals had yellow onion added to their diet in a way that would provide the same amount of quercetin provided to other animals in the form of purified quercetin extracts.
3. Vitamin C
The phytochemicals in onions improve the working of Vitamin C in the body, thus gifting you with improved immunity. When onions are simmered to make soup, their quercetin does not get degraded. It simply gets transferred into the water part of the soup. By using a low heat method for preparing onion soup, you can preserve the health benefits of onion that are associated with this key flavonoid.
4. Reduce inflammation
Onions have been used to reduce inflammation and heal infections. onions are also surprisingly high in flavonoids. For example, on an ounce for ounce basis, onions rank in the top 10 of commonly eaten vegetables in their quercetin content. The flavonoid content of onions can vary widely, depending on the exact variety and growing conditions.
5. Onions have anti biotic
Onions have anti biotic, antiseptic, antimicrobial and carminative properties to help you stay away from infections. The flavonoids in onion tend to be more concentrated in the outer layers of the flesh. To maximize your health benefits, peel off as little of the fleshy, edible portion as possible when removing the onions outermost paper layer. Even a small amount of overpeeling can result in unwanted loss of flavonoids. For example, a red onion can lose about 20% of its quercetin and almost 75% of its anthocyanins if it is overpeeled.


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  • What You Need to Know About Combining Foods, Rule #

    An important rule for food combining is to avoid mixing carbohydrates and acid fruits in the same meal. The starch-splitting enzyme ptyalin in the saliva plays an important role as the food is chewed. It converts the complex starch molecules into simpler sugars. Ptyalin requires a neutral or slightly alkaline medium for proper functioning and this is the normal condition of the saliva in the mouth. However, when acid foods are taken, the action of ptyalin is halted. It is, therefore, necessary to avoid acid fruits in the same meal as sweet fruits or starches. Thus tomatoes should not be eaten with starches especially potatoes or bread. Refined sugar products are also acidic, both in the mouth and in the bloodstream. The acidifying of the saliva by sucrose is one of the main causes of tooth decay. It can also cause severe damage to the digestion. In a nutshell, starches, fats, green vegetables and sugars may be eaten together as they require either an alkaline or neutral medium for their digestion. Similarly, proteins, green vegetables and acid fruits may be eaten together as they require an acid or neutral medium for their digestion. But starches and proteins, fats and proteins and starches and acid fruits should not be eaten together as a general rule, if the best results are required from the ingestion of the food eaten. This in brief is the whole basis for successful food combination.
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