What vitamins does onion contain, and what are its benefits for the body
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Unlike other vegetables, onions are added to almost every first and second course - the food thus acquires a richer taste and mouth-watering aroma. In addition, the healing properties of onions have a beneficial effect on the body, protecting against viral and infectious diseases and helping to cope with a variety of diseases.
Everyone knows about the benefits of onions, because ancient healers prescribed this vegetable crop for the treatment of ailments four thousand years ago, and now onion infusions, compresses, mixtures and juice are successfully used in folk medicine. However, not everyone knows what vitamins are contained in onions, otherwise this unique vegetable would be present on every table every day as a preventive measure for the overall health of the body.
Not everyone knows what vitamins onions contain.
Onions contain the following nutrients and vitamins:
- sugar (polysaccharide inulin, fructose, glucose),
- essential oils,
- organic acids,
- vitamins E, C (more than in oranges), group B.
Video about the beneficial properties of onions
The pungent smell and taste of onions is due to essential oils (allicins) with a high sulfur content. The volatile part of essential oils, called phytoncides, has powerful antiseptic properties. It is enough to put a cut onion in the room so that phytoncides destroy most of the protozoa, bacteria, microscopic fungi and infections in the room.
The iron in onions helps to treat anemia; mineral salts normalize water-salt metabolism in the body; potassium has a beneficial effect on the cardiovascular system, zinc strengthens nails and hair, quercetin prevents the development of cancerous tumors. Vitamins in onions have a positive effect on the functioning of the liver and thyroid gland, increase immunity and keep the body in good shape.
Why onions are useful and how to use them
Onions have the following healing properties: antibacterial, antihelminthic, diuretic, anti-burn, anti-inflammatory, hematopoietic, expectorant and tonic.
Iron in Onions Helps Treat Anemia
Moreover, daily eating onions:
- normalizes digestion;
- in the autumn-winter and winter-spring period, it will protect against colds, flu and other viral diseases;
- will naturally lower blood pressure and cholesterol levels;
- reduce the likelihood of heart attacks;
- normalizes sex drive;
- lower the percentage of blood sugar;
- will strengthen the secretory function of the digestive glands;
- will increase the muscle tone of the gastrointestinal tract;
- will significantly reduce the harmful effects of radiation on the body;
- will cleanse the blood;
- improve metabolism;
- soothes the nervous system.
Onion juice obtained from white bulbs effectively relieves pain in rheumatism
White turnip onions can be used to make gruel, which is very often used in cosmetology as a mask for the scalp. Thanks to this mask, hair loss is slowed down and hair growth is restored. Onion masks are also used to cleanse and heal the skin of the face. Onion gruel can be applied to the cracked, rough skin of the heels, then removed after a couple of hours and lubricated with sunflower oil on the heels to soften the skin on them. Onion gruel heals skin ulcers, wounds, softens burns, relieves suppuration.
Onion juice obtained from white bulbs effectively relieves rheumatism pain. It is taken orally and rubbed on the lower back. Douching and onion juice lotions are used for various female gynecological diseases (erosion, inflammation of the appendages, etc.). Onion juice is also drunk as an antihelminthic agent.
Chopped onions can be used as inhalation for sore throat. And with the flu, it is recommended to lubricate the mucous membrane of the nose and mouth with an onion-honey mixture (1: 1).
It should be noted that heat treatment does not diminish the benefits of onions - all of its healing properties are preserved when frying, boiling, etc. Incorporate green onions or turnips into your daily diet for immediate results. Your health will improve significantly, your body will get stronger, and you will not be afraid of any flu epidemics!
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We reveal the secrets of boiled onions: the benefits and harms of the product for health, the best medicinal recipes
The benefits of boiled onions are no less used in alternative medicine than raw ones. Some of the vitamins are lost during heat treatment, but in general, when boiled, the vegetable retains its healing properties, and in addition, it becomes not so aggressive for the gastrointestinal tract.
- Chemical composition of the product
- KBZhU, vitamins, micro- and macroelements
- Comparison with raw and baked onions
- The benefits and harms of boiled onions for the human body
- How to cook onions for maximum benefits
- How to Use Boiled Onions for Health Benefits
- From warts
- For colds
- From calluses
- From cough
- From edema
- What is onion and milk used for?
- How to give boiled onions to a child
Minerals in the product
In addition to vitamins, onions contain macro- and microelements that support the functioning of internal organs, the circulatory system and affect the state of a person's appearance.
100 g of the plant contains 175 mg of macronutrient. This is 3 times more than the amount of each of the other six minerals that are present in this product. Potassium is responsible for the normal functioning of the posterior and anterior regions of the brain and maintaining the acid-base balance. But the daily requirement of an adult body for this macronutrient is from 1800 to 4500 mg, so onions cannot sufficiently replenish it.
The substance strengthens bones and teeth, participates in the processes of blood coagulation, the secretion of hormones and the normalization of the endocrine system. The calcium content in 100 g of onions is 31 mg. Its absorption depends on what vitamins the onion contains. The main condition for good absorption is the presence of vitamins of group D, but they are not included in the composition of this product, therefore the calcium obtained from eating onions is not able to sufficiently strengthen the skeletal system.
There are 62 mg of fresh product in 100 g. sulfur. Since the substance contains melanin and keratin in its composition, onions can have a positive effect on the condition of the hair: masks made of onion gruel make them smooth and shiny.
The content of this substance in the product is small: only 58 mg per 100 g. But due to the fact that the onion contains calcium, phosphorus is almost completely absorbed in the body and strengthens tooth enamel, bones and joints.
The substance takes part in creating a favorable environment for the production of enzymes in gastric juice, it is found in muscle and bone tissue. In addition, chlorine is involved in the production of hydrochloric acid, so eating onions improves the digestion of food.
In 100 g of fresh product, 14 mg is present. magnesium, but the degree of its absorption by the body depends on which B vitamins are in the onion. Since the vegetable contains riboflavin, it slows down the absorption of this macronutrient. Magnesium improves blood circulation, regulates protein synthesis and helps to normalize intestinal motility.
The plant contains a very small amount of this mineral: only 14 mg. per 100 g of product. It is practically not absorbed by the body due to the fact that the vegetable contains a large amount of potassium, which suppresses the absorption of sodium by the small intestine and the walls of the stomach.
Why sorrel is useful for the human body
The herb is a source of valuable nutrients. Sorrel is regarded as a means of treatment and prevention of many pathologies.
The following useful properties of the plant are called:
- prevention of the development of malignant tumors
- healing of wounds, burns, their disinfection
- normalization of bowel function
- improving mental and physical activity
- replenishment of iron deficiency in the body
- acceleration of food processing
- decrease in pressure with hypertension
- normalization of hair and skin condition due to collagen production
- lowering the concentration of bad cholesterol
- elimination of headaches (when consumed fresh).
Why sorrel is useful for women
Leaves are useful not only raw, but also boiled. The use of sorrel during the menopausal period is essential, due to the following effects:
- pressure stabilization
- relieving migraines and headaches
- elimination of uterine bleeding
- decrease in the intensity of sweating.
The herb is included in the diet for painful periods and infertility. The plant helps to improve performance.
What is useful for men
The leaves of the plant are recommended to be consumed fresh, for example, added to salads. To saturate the body with valuable substances, it is useful to use infusions and decoctions of medicinal herbs.
The following useful properties of sorrel for men are distinguished:
- elimination of inflammatory processes and pain syndrome
- improving blood circulation in the area of the prostate gland.
The inclusion of plant leaves in the diet helps prevent infectious diseases and stagnation. Regular use of sorrel helps to increase libido, eliminate pain during urination.
Is sorrel possible for pregnant women, lactating mothers
Physiological conditions require the intake of a significant amount of nutrients. During pregnancy and lactation, there is an increase in the need for calcium. Oxalic acid in the leaves can slow down the absorption of this element. That is why nutritionists recommend seasoning sorrel salads with yogurt or sour cream. This combination helps to neutralize the action of the acid.
The herb has been found to increase breast milk production. In the absence of contraindications, the leaves can be consumed on a regular basis.
Is it possible for sorrel with type 2 diabetes
The plant is recommended to be included in the menu against the background of the progression of endocrine pathology. The herb contains negligible amounts of carbohydrates and can reduce the concentration of cholesterol and blood sugar.
At what age can sorrel be given to children
The product may be harmful if consumed by children under three years of age. This is due to the significant amount of oxalic acid in the composition.
Leaves should be included in the diet no more than once a week. It is important to use only young shoots.
The onion feather is mostly water. It makes up 93% of its mass.
The nutritional value per 100 grams is 27 kcal (1% of the RDA).
|Vitamin A||200 micrograms|
|Beta Carotene||2400 micrograms|
|Vitamin E||1 milligram|
|Vitamin C||30 milligrams|
|Vitamin PP||0.3 milligrams|
One hundred grams of the product contains a daily dose vitamin C (ascorbic acid) necessary for an adult.
In addition to vitamins, trace elements, unsaturated fatty acids, dietary fiber, onions contain:
- flavonoids (substances that can fight cancer cells),
- phytoncides (substances that kill or inhibit the growth of pathogenic bacteria),
- essential oils,
- chlorophyll (useful for blood formation).
Chemical composition: KBZhU (calories, proteins, fats, carbohydrates)
Let's consider what is contained in a vegetable - what is its energy, nutritional, vitamin value, what mineral elements it contains.
How many calories are in onions: cheese, boiled, sautéed, baked
The energy value of a product varies depending on the method of preparation:
- dried (dehydrated) in the form of flakes - 349 kcal
- dried chopped - 208 kcal
- calorie content of fresh (raw) onion - 42 kcal
- fried (sautéed) - 123 kcal
- onions baked without oil - 47 kcal
- pickled - 82 kcal
- boiled calorie content - from 40 to 44 kcal
- deep fried - 239 kcal.
Which cooking method is the most caloric vegetable
The most nutritious is dehydrated (dried) onions in the form of flakes. It is usually made on an industrial scale using special drying machines. The energy value in this case is so high due to the complete removal of water from the vegetable, which makes up 90% of its raw mass. By the way, you can also read our article on the calorie content and BJU of green onions.
Next in calories are dried vegetables cut into rings or half rings, deep-fried and sautéed. Baked, boiled, and raw are the lowest calorie options.
Calorie content of red and white onions: is there a difference
Yes, there is a difference. It cannot be said that it is essential. How many calories a particular variety contains depends on the difference in the content of proteins, carbohydrates and other substances. Regular onions contain 42-44 kcal per 100 g, while sweet varieties contain 32-35 kcal. At the same time, the white variety, and purple, and red can be sweet.
Nutritional value: BZHU per 100 grams
The nutrient content of the product is shown in the table.
|Variants||Proteins, g||Fat, g||Carbohydrates, g||Dietary fiber, g|
|Boiled without salt||1,4||0,2||8,9||1,4|
BJU pickled onions are indicated for a vegetable prepared with vinegar, vegetable oil, sugar, salt and spices. In the column "Fried" the indicators for the browned product are presented. If frying is carried out in deep fat, then the protein content in the product will be 4.8 g, carbohydrates - 25.3 g, fat - 14 g, dietary fiber - 9.4 g.
What vitamins does onion-turnip contain?
If we take into account the percentage of the body's daily need for vitamins, then the vegetable in this respect contains the most ascorbic acid - it is found in large quantities in the product. Onions contain the following vitamins:
The chemical composition of red onion differs little from white onion in vitamins. The only difference is in the composition of the husk, which is used in folk medicine - in white there is practically no vitamin C.
The vegetable contains a lot of potassium, phosphorus, sulfur. The detailed macronutrient composition can be found in the table.
|Item name||Content in 100 g||Percentage of the daily value,%|
|K belts||5 mg||16,7|
|K aliy||174 mg||7|
|S era||65 mg||6,5|
|M agnium||14 mg||3,5|
|X lore||25 mg||1,1|
|H atrium||4 mg||0,3|
Of the macronutrients, blue, red bulbs contain more sulfur than white bulbs. This makes it more useful for cleansing the blood, removing cholesterol, and hematopoiesis processes. Also, this element is necessary for the synthesis of cysteine - this amino acid is important for the renewal of elastin and collagen.
Let's see what trace elements are in the lead in terms of content in the product.
Also, the vegetable contains aluminum, boron, nickel, rubidium. The trace minerals in red onions contain more chromium.This element helps to lower blood glucose.
Sugar content per 100 g
Simple onion carbohydrates are represented by mono- and disaccharides in the amount of 8.2-8.8 g, which include:
- sucrose - 6.5 g
- glucose (dextrose) - 1.3 g
- fructose - 1.1 g.
These are averages and may vary slightly depending on how sweet the variety is.
What other substances does onion contain?
Onions are rich in vitamins and minerals. But besides them and nutrients, the vegetable contains valuable biologically active compounds:
- Phytoncides are volatile substances that have a detrimental effect on bacteria, protozoa and viruses.
- The flavonoid quercetin is not an essential nutrient, but it has a pronounced anti-inflammatory and antioxidant effect.
- Allicin - is one of the main active substances of garlic, but it is also contained in onions and has a strong antibacterial activity, which it retains both in the gastric juice and in the blood.
- Anthocyanins - compounds from the group of glycosides, are present in purple and red bulbs and their husks, causing their color to reduce inflammation, oxidation processes in cells (that is, they are antioxidants).
- Organic acids - malic, citric and others.
In order to choose the right onion, it is enough to follow simple advice when buying.
- The bulb must be firm, since softness in this case is a sign of decay that has begun.
- The color of the husk should be uniform: golden, white or reddish, depending on the variety.
- The bulb should not have black spots or spots, signs of fungal diseases.
- Also, there should be no green shoots - they usually appear on already old bulbs.
Store the plant in a dry place away from direct sunlight. Wooden boxes are ideal for this, which provide the necessary ventilation.
If you used one part of the onion, then it is better to wrap the remaining half with cling film and put it in the refrigerator: this way it will not only last longer, but also will not spread the characteristic onion aroma throughout the refrigerator.
Read more about onion storage in a separate article dedicated to this topic.