Onion: properties, benefits and uses in the kitchen

What is onion?

The onion or Allium Cepa it’s a vegetable which belongs to the extensive family of Liliaceae, like garlic, with which it shares some properties. Known from time immemorial, the onion is food and at the same time an excellent natural medicine.

The onion comes from asia and it was considered almost a talisman by the Egyptians, who attributed to it the relief of numerous diseases. It was also highly appreciated by the Greeks and Romans. The great hippocrates physician He prescribed it as a diuretic, to heal wounds and treat pneumonia. Traditional Chinese medicine recommended it especially for respiratory diseases.

As food, its use was greatly extended during the Middle Ages. At present, the onion is the third most harvested vegetable after tomato and potato, and is cultivated and used all over the world.

It is not used in large quantities culinaryly, nor is it usually the main ingredient in the dishes in which it participates, but it makes itself felt… As if it were one of those secondary actors with character who in movies does not play the leading role but whose presence balance the whole.

types of onion

Although there are numerous types of onion around the world, some of the most common ones that can be found in the West are:

common onion: golden in color, large in size and intense flavor; This onion is one of the most used in everyday cooking.Red onion or purple onion: as its characteristic purple skin is thinner than other onions, it is ideal for eating raw or pickled.White onion: crunchy and strong flavor, but with a less spicy aftertaste than common onion.

Onion nutritional values

How many calories does onion have?

Analyzing the nutritional values ​​of this vegetable, for every 100 grams of onion we discover:

calories: 38 caloriesproteins: 1.2gfats: 0.25gcarbohydrates: 8.6gFiber: 1.6g

Onion properties

the onion is composed mainly of water (89%), which makes it very light. Carbohydrates are its most abundant nutrient and it hardly provides protein (1.2%) or fat (0.2%).

As for his vitamins and minerals, Get good doses of vitamin C (9 mg/100 g), potassium (300 mg), calcium (32 mg) and phosphorus (44 mg), as well as a high percentage of trace element chromium and small amounts of sulfur, bromine, cobalt, copper, magnesium, silicon and zinc.

Onion is also very rich in phytochemicalsamong which the flavonoid quercetin. This antioxidant, more powerful than vitamin E, has anti-inflammatory, anti-allergic and protective properties against cancer, especially breast, colon and prostate; In addition, it can help reduce symptoms of fatigue, anxiety, and depression.

Its glucokinin content is interesting, a substance considered “vegetable insulin”, as it helps fight diabetes.

It also houses sulfur compounds with purifying effect and essential oil with bactericidal and fungicidal properties.

Health benefits of onion

The fame of the onion as cleansing food It is well deserved, but its properties and health benefits go much further.

It is a heart-healthy vegetable. Due to its sulfur components, onion consumption prevents platelet aggregation and thrombus formation, as well as high cholesterol and triglycerides.It is diuretic. Due to its richness in potassium and low sodium, the onion is diuretic and helps in cases of edema, hypertension and heavy legs.Onion is a prebiotic food. It is rich in fructo-oligosaccharides, prebiotics that stimulate the growth of bifidobacteria in the intestine and inhibit the development of pathogenic bacteria. This balance in the intestinal flora reduces the risk of colon cancer.Onion contributes to digestive health. Prevents intestinal fermentation, the presence of parasites and fungi, and constipation. Relieves heavy digestions and flatulence with hypochlorhydria, but you must be cautious if you often suffer from heartburn.It is antioxidant. Another of the benefits of onion is that it contains quercetin, a flavonoid with anti-inflammatory, anti-allergic and protective properties against cancer.It is antidiabetic. Thanks to its richness in chromium, which is part of the so-called FTG (glucose tolerance factor), and also glucokinin, which stimulates the pancreas, it helps reduce blood sugar levels in diabetics.It is anti-cancer. Numerous studies show that its regular intake prevents cancer, this being one of the most notable benefits of onion for health. Those who eat it regularly present, for example, a 40% lower risk of developing stomach cancer.Onion has antiseptic properties. The antiseptic and mucolytic properties of the sulfur components, together with the anti-inflammatory action of quercetin, make it effective against respiratory problems such as colds, bronchitis and asthma. It is also a popular cough remedy to leave a halved onion on the nightstand.

3 onion-based home remedies

For flu or cold: 4 onions are left to macerate for 24 hours in a liter of lukewarm water. Take a cup between meals and before going to bed.For diabetes: The previous preparation, at the rate of one cup a day in the morning on an empty stomach, helps to reduce the glycemia level.For swollen legs: Finely grate 150 grams of onion and put it in a bottle with the same weight in 90º alcohol. It is left to macerate for 10 days, stirring every day. Then it strains squeezing well. Take 3 or 4 teaspoons of this tincture a day, better with a little water. A cure can be done for a month, two or three times a year.

onion in the kitchen

Onion is essential in the kitchen and is one of the most widely used condiments in Mediterranean gastronomic culture.

Thanks to its juiciness, this food allows cooking with very little oil and water. Pickled, fried, battered, boiled, baked or raw, onion is delicious. By cooking food in this way, the loss of nutrients is minimized and lighten the plate, making it easier to digest.

A good base of chopped or julienned onion on a light base of oil, preferably olive oil, is always a good start to prepare any stew, stew or pie filling.

An important detail is add the onion when the oil is hot enough, but before it starts to smoke. This prevents it from soaking in oil and breaking its structure.

the sweet spot

Before adding any other ingredient it is necessary, in most recipes, for the onion to reach a certain degree of cooking. The ideal is to wait for the moment when it becomes transparent.

Otherwise, some ingredients, such as tomato, stop the cooking process and prevent the onion from releasing all its flavor and cooking sufficiently.

Delicious raw and cooked

The onion makes lthe ingredients of the dish are integrated with each other, harmonizing their flavors. Its juiciness is also useful in preparing fillings and baked recipes, as it prevents them from drying out and makes them smooth.

A simple onion roasted in the oven and well seasoned is one of the tastiest and easiest dishes to prepare.

if used raw is very refreshing and, of course, an ideal ingredient in the preparation of salads. With tomato, olives and a little olive oil it is excellent.

to smooth it out, it is enough to leave it to macerate for a few minutes, with a little salt and a splash of vinegar.

It can also be served simply with a little lemon and some chopped parsley, as they are customary in some Arab countries.

This affinity with vinegar makes it a vegetable ideal for preparing pickles, either alone or mixed with other aromatic herbs.

When cooking the onion goes well with most vegetables and cereals. It is a good base for paella, and should not be forgotten when making millet or couscous. It also goes well with garlic and leeks.

Purchase and conservation

At the time of purchase, you must choose the copies that have the firm bulb, no buds and that they keep the skin intact, which must be crunchy.

To keep them well, it is not recommended to put them in the refrigerator. On the contrary, they should store in a dry and ventilated place, where they do not receive direct light, and place them without piling up.