Onion

Health Tips

Although there are many different types of onions, we mainly use a small part of them: onions – in soup, and green – in salads. But even so, it’s already good – after all, this valiant vegetable contains a huge amount of nutrients.

Until recently phytoncides were considered the most valuable in it, thanks to which he himself does not get sick, and does not give us. Therefore, onions were advised to eat only raw, in order to save all the precious phytoncides.

On the other hand, it has long been found that onions are rich in iron: and a turnip, and especially a green feather. You can get this important element both from raw and from fried, baked and stewed onions, especially if you use it as a side dish for the liver.

Today quercetin, a powerful anti-cancer element, comes out on top among onion treasures. If we still somehow know how to cope with iron deficiency, then cancer remains the scourge of humanity. Therefore, scientists have high hopes for prevention.

Onions are also rich in potassium, which has a beneficial effect on the human cardiovascular system. In addition to the above, onions contain many other minerals and vitamins. In particular, both bulbs and leaves contain a lot of ascorbic acid, there are B and PP vitamins, as well as carotene, essential oil and 2 percent protein.

Scientists consider the optimal consumption by each person of 7-10 kg of onions annually. True, this vegetable has such a feature – it exudes an unpleasant odor after consumption. But there is a reliable remedy for this trouble: chew on roasted walnut kernels or a crust of burnt bread at the end of the meal.

There are more vitamins and carotene in leeks than in onions. Leek has a remarkable property – during storage, the amount of vitamin C in it increases significantly (from 35 to 85 mg). In all other vegetables and fruits, the content of this vitamin, on the contrary, is reduced, so the leek is really unique. It can be eaten raw, but more often it is sautéed in olive oil or butter.

In the green leaves of onions – batun contains 2 times more vitamin C than in the usual green onions grown from turnips. The long, juicy and tender leaves of the slime onion are superior in taste to all other types of green onions. In addition, they are very rich in vitamin C and iron.

Onions are widely used in folk medicine

  1. A mixture of onion juice and honey helps with_sore throats_. You need to drink such a solution for 1 tsp. 3-4 times a day. And you can use just freshly squeezed juice – it is also very effective for angina.

  2. If you take pieces of cotton wool moistened with onion juice and put them in the nostrils for 10-15 minutes (it is advisable to do this procedure 3-4 times a day), then you will be cured of_flu-like rhinitis_. It is very good to grind raw onions into gruel, pour into a glass and breathe this mass 2-3 times a day for 3-5 minutes, inhaling through the nose and exhaling through the mouth. If you have a severe runny nose, then every two to three hours take a tablespoon of onion juice mixed with honey.

  3. AtmigraineSoak a cotton swab in red beet or onion juice and put it in your ear.

  4. If you want to get rid of_ear diseases_, you will need to bake a small onion in the ashes, wrap it together with a small amount of fresh unsalted butter in a thin cloth and put it in your ear for one minute. And the bag should be as hot as you can stand it.

  5. This unique vegetable helps not only to cope with some ailments, but also_perfectly cleans water_. If you throw pieces of onion into it, the water will get rid of the unpleasant odor.

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