The untapped health perks of onions: A kitchen staple revealed
Many recipes begin with "finely chop and sauté an onion." This staple finds its way into our meals more than once a week. However, we often overlook its value beyond taste—we should also appreciate its nutritional benefits.
Onions are a common ingredient in many dishes. We cherish their flavor but may not fully realize their numerous health benefits. This vegetable primarily boosts the immune system and can have anti-cancer effects. But that's not all onions can do.
It’s good for the heart
An onion is a cheap and versatile vegetable that's significant in cuisines worldwide. It's low in calories yet rich in vitamins such as C and B6 and minerals like potassium, iron, and manganese. Onions also contain fiber, sulfur compounds, and flavonoids, particularly quercetin, which has antioxidant properties. Thanks to these properties, onions can support metabolic health and help maintain good cardiovascular condition. Quercetin, in particular, helps lower blood pressure and protects cells from damage.
It helps the intestines
Onions also aid the digestive system, thanks to their high fiber content. They exhibit prebiotic effects that promote the growth of beneficial bacteria in the intestines. Onions can also help prevent osteoporosis by strengthening bones and providing anti-inflammatory relief when inflammation occurs.
It’s important!
To fully benefit from the health properties of onions, it is worth using all their varieties. They are recommended raw, boiled, steamed, or sautéed, allowing for experimentation with different preparation methods. However, moderation is advised for those with sensitive digestive tracts or when using blood-thinning medications, as onions can interact with these drugs.
