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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