Benefits Of Onions
What are the Benefits of Onions?
The benefits of onions range far beyond their culinary value. There are many varieties of onions and each has its own unique pungent flavor. Onions are part of the lily family. This is the same family as garlic, leeks, scallions, and shallots. Onions are widely used as ornamentals, vegetables, spices in cooking, and as a medicinal herb.
Onions contain certain anti-microbial properties that make its use very effective against certain bacteria. Salmonella and E. coli can both be treated with onion compounds. Early settlers of the United States used onions as a treatment for colds, asthma, coughs, and to repel insects. Traditional Chinese medicine uses onions to treat bacterial infections, breathing difficulties, and coughs. For stomach ailments, onions can be eaten cooked or raw. Onion compresses or poultices can be made for treating wounds or breathing difficulties.
The World Health Organization has endorsed the use of onions to treat poor appetite and as a prevention of atherosclerosis. The World Health Organization also recognizes onions’ beneficial effects while treating colds, asthma, and bronchitis. This endorsement is especially useful in poor countries where western medicines are not readily available.
Because onions and garlic are from the same plant family, it is not surprising that they share a variety of sulfides that have been proven to lower cholesterol. Researchers found that in communities where onions and garlic were seldom eaten, cholesterol levels were higher and blood tended to clot more quickly. Flavonoids are substances that protect against several cardiovascular diseases. Onions are one of several foods that is rich in flavonoids.
Onions have provided protection against some cancerous tumor growth. Stomach cancer rates are significantly lower in areas where onions are a regular part of the diet. Yellow, New York Bold, and Northern Red onions provide the most antioxidants due to their high concentration of flavonoids. Milder tasting onions such as Vidalia have a lower concentration of flavonoids. Besides lowering the risk of stomach and colon cancer, it is also believed that eating onions may reduce the risk of brain and lung cancer.
There are over one hundred sulfur containing compounds in onions. One of these sulfur compounds is thought to have a preventative effect on the series of events that lead up to an asthma attack. Other respiratory ailments are also seen less frequently in populations that consume a significant amount of onions.
One other of the benefits of onions is that it has very powerful anti-inflammatory properties. Onions can be beneficial in reducing inflammation caused by gout and arthritis. It is thought that the anti-inflammatory properties also assist in the onions’ abilities to relieve breathing difficulties.
Additionally onions are a good source of fiber, which is important to overall health. One little known fact about onions is that they are an excellent source of vitamin C, which is important for a healthy immune system. Chromium is also abundant in onions and helps cells to respond to insulin, which helps regulate blood sugar.
A new study has focused on bone health and onions. Many menopausal women take Fosomax to prevent bone loss and osteoporosis. A chemical in most onions has been proven to be just as effective as the prescription drug. It is not yet clear what kind of dosage is necessary to yield results.
A typical onion contains only 46 calories, but has 6 mg of vitamin C. Onions contain very little sodium and no fats or cholesterol. They do however contain 11 grams of carbohydrates and 2 grams of fiber. If eating fresh or cooked onions does not sound appealing, there are alternatives in the form of supplements. Onions however, come in many different varieties and flavors. Onions can be eaten raw, boiled, or fried. However you get your daily dose of onions, know that the benefits of onions are many.