Egyptian onions
Onions.. Nutritional benefits and therapeutic properties
Onion is considered one of the oldest vegetables cultivated by the ancient Egyptians, and they used it alongside garlic in cooking and for medicinal purposes as well. This type of vegetable is distinguished by its different colors and types, as there are red (purple), green and white onions.
Onions are rich in nutrients
Onions are rich in vitamins and minerals, but they are low in calories. One medium onion contains only 44 calories but provides a hefty dose of vitamins, minerals and fiber.
These vegetables are especially rich in vitamin C, a nutrient that contributes to immune health regulation, collagen production, tissue repair and iron absorption.
Vitamin C also acts as a powerful antioxidant in your body, protecting your cells from damage caused by unstable molecules called free radicals.
Onions are also rich in B vitamins, including folic acid (B9) and pyridoxine (B6), which play a key role in metabolism, red blood cell production, and nerve function.
Finally, onions are a good source of potassium, which is important for normal cellular functions, fluid balance, nerve transmission, kidney function, and muscle contraction.
Onions are good for heart health
Onions contain antioxidants and compounds that fight inflammation and lower triglyceride and cholesterol levels, all of which may reduce the risk of heart disease.
Onions’ powerful anti-inflammatory properties may also help reduce high blood pressure and protect against blood clots.
A 2015 German study of 70 overweight people with high blood pressure found that a daily dose of 162 mg of quercetin-rich onion extract significantly reduced systolic blood pressure by 3-6 mmHg compared to a placebo.
Onions and strengthen theimmune system
Scientists have linked onions to many health benefits that mostly come from their antioxidants.
One antioxidant, called quercetin, protects health in several ways, including by fighting infections and strengthening the immune system.
Onions reduce the riskof cancer
Eating onions may reduce the risk of cancer. Eating vegetables from the genus Allium, such as garlic and onions, is associated with a lower risk of some types of cancer, including stomach, colon, and rectal, as Webmd Medicine and Health notes.
A review of 26 studies showed that people who ate the most allium vegetables were 22% less likely to develop stomach cancer than those who ate the least.
Moreover, a review of 16 studies in 13,333 people showed that participants who ate the highest amount of onions had a 15% lower risk of developing colorectal cancer compared to those who ate the least.
These cancer-fighting properties have been linked to the sulfur compounds and flavonoid antioxidants found in allium vegetables, including red and white onions.
Onions and digestive health
Onions contain fructooligosaccharides, which are prebiotics that pass through the small intestine undigested into the large intestine to feed beneficial bacteria.
A lack of healthy gut bacteria can lead to a host of diseases such as diabetes, colon cancer, and depression.
onions for stronger bones
Although dairy products are often credited with promoting bone health, many other foods, including onions, may help support strong bones and prevent osteoporosis, and both animal and human studies support this notion.
A study conducted in China in 2016 on 24 middle-aged and postmenopausal women showed that those who drank (100 ml) of onion juice daily for eight weeks had improved bone mineral density and antioxidant activity compared to the other group.
Another 2009 University of North Carolina study of 507 pre- and post-menopausal women found that those who ate onions at least once a day had 5% more bone density than those who ate them once a month or less.
