There can be no doubting the power of the juices contained in onions; anyone who has ever sliced one and shed a tear is only too aware that they hold something special.
Its curative powers makes it an important medicinal plant as it also forms the basis of so many dishes.
Onion is a vegetable and is the most widely cultivated specie of the genus Allium. Like garlic, Onion is also a member of the lily family. Onions also can be regarded as one of the world’s healthiest food. The flavonoids or juices in onion tend to be more concentrated in the outer layers of the flesh.
In order to maximize the health benefits of onions, peel off the little of the fleshy part, edible portion as possible when removing the onion’s outermost paper layer. Though a small amount of “overpeeling” can also result in unwanted loss of flavonoids. A red onion for example, can lose about 20% of its quercetin and almost 75% of its anthocyanins if it is “overpeeled.”
The smell of onions can be a problem, both on the hands and on the breath to so many but these could be neglected considering the health benefits of these super foods.
Onion contains so many nutrients which are beneficial to health which include; natural sugar, vitamins A, B6, C and E, and minerals such as sodium, potassium, iron and dietry fibre. Onions, in addition, are a good source of folic acid.
In its raw state, it contains a variety of organic sulphur compounds, contained in a volatile oil, that provide the health benefits, which are partly destroyed by heat when cooked. When eaten raw, its juice can act as an irritant and some people find it difficult to digest.