Unveiling the power of onions: More than a kitchen staple
Many recipes begin with "finely chop and sauté an onion." We reach for onions more than once a week. However, we often overlook the fact that we should value them not only for their taste but also for their nutritional benefits.
Onions are frequently used in various dishes. We appreciate their flavour, but we are often unaware of their numerous health properties. This vegetable primarily strengthens the immune system and has anti-cancer effects. However, that's not all onions can offer.
It’s good for the heart
Onions are inexpensive and versatile vegetables that play a significant role in many world cuisines. They are low in calories yet rich in vitamins C and B6 and minerals like potassium, iron, and manganese. They also contain fibre, sulfur compounds, and flavonoids, especially quercetin, which has antioxidant effects. Thanks to these properties, onions can support metabolic health and help maintain good cardiovascular health. Quercetin, in turn, helps lower blood pressure and protect cells from damage.
They help the intestines
Onions also support the proper functioning of the digestive system due to their high fibre content. They have prebiotic effects, promoting the growth of beneficial bacteria in the intestines. Onions can also help prevent osteoporosis, strengthen bones, and have anti-inflammatory effects, providing relief in cases of inflammation.
It's important!
To fully benefit from the health properties of onions, it's worth using all their varieties. They are recommended raw, boiled, steamed, or sautéed. You can experiment with various preparation methods. Moderation is advised for those with sensitive digestive tracts or when taking blood-thinning medications, as onions can interact with these medications.
