Onion: Know About Its Types and Health Benefits

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Onion or bulb onion or common onion is most demanding vegetable and is the most widely cultivated species of the genus Allium. An essential and most demanding kitchen vegetable, onions are arguably most widely used ingredient globally. Some of its closest relatives include garlic, shallot, leek, chive and Chinese onion. Quite apart from its medicinal benefits the onion is highly delicious. It forms the basis of several dishes whether it is raw, baked, steamed or boiled etc. Onions are super-healthy and are excellent sources of vitamin C, sulphuric compounds, flavonoids and phytochemicals. Onions provide great health benefits whether it is raw or cooked. However, raw onions have higher levels of organic sulfur compounds that provide plenty of benefits.

Onions encourage a healthy heart in several ways including lowering blood pressure and lowering heart attack risk.

Nutrition facts

  • Serving size: 1 medium onion (5.3 oz / 148 g)
  • Calories: 45 (Calories from Fat: 0)
  • Amount per serving (%DV*)
  • Total fat: 0g (0%)
  • Total Carbohydrate: 11g (4%)
  • Dietary Fiber 3g (12%)
  • Sugars 9g
  • Cholesterol: 0mg (0%)
  • Sodium: 5mg (0%)
  • Potassium: 190mg (5%)
  • Protein: 1g
  • Vitamin A: (0%)
  • Vitamin C: (20%)
  • Calcium: (4%)
  • Iron: (4%)

Health benefits:-

  • Anti-inflammatory
  • Immune system
  • Cancer
  • Digestion
  • Regulating blood sugar
  • Bone density in older women

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Onion is comparatively more active in its raw state than when cooked and it contains a variety of organic sulphur compounds contained in a volatile oil which provide several health benefits. Onions not only provide flavor but also it provides vital nutrients and health-promoting phytochemicals.  High in vitamin C onions are a perfect source of dietary fiber and folic acid. They also contain calcium, iron, and have a high protein quality and are low in sodium and contain no fat.

Onions contain quercetin and a flavonoid. Antioxidants are compounds that help delay or slow the oxidative damage to cells and tissue of the body.

Below are few famous types of onions

Onions differ in the size, color and taste. Spring onions are grown in warmer climates and have a milder and sweeter taste. Storage onions are grown in colder weather climates and generally have a more pungent flavor and are usually named by their color: white, yellow or red. Smaller onions come in various types such as chives, leeks and shallots.

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