Everyone since childhood knows that onions are a natural preventive measure against colds and flu. It is especially recommended to use it in the cold season and in the offseason, when winds are raging outside the window, and the temperature of the thermometer approaches zero. The fight against viruses that cause acute respiratory infections is not the only advantage of vegetables. Onions, more precisely biologically active substances that are part of it, have a beneficial effect on all organs and systems of the human body.
What else can boast onions? Do the closest “brothers” in favor of him – shallot, shnitt, leek and other species?
King of the Onion subfamily – onions
The leading position among the huge diversity of species belonging to the subfamily of Onions (and, by the way, almost 1000), is occupied by onions. This aspect is due to the unique composition. Vegetable contains a record amount of ascorbic acid (vitamin C) – a powerful antioxidant that prevents premature aging, and a component designed to strengthen the immune system.
Onions are not deprived of vitamins A and E – valuable assistants, normalizing the work of the nervous system and improving the psycho-emotional background. He is also subject to the prevention of vascular diseases and oncology, as well as the stimulation of brain neurons, which helps to improve memory and attention.
A lot of “tear” vegetables contain vitamins of group B. Take, for example, thiamine (vitamin B1). It has a positive effect on the work of the reproductive system, especially the representatives of the strong half of humanity. It is inherent in the property of increasing spermatogenesis (a complex process of development of male germ cells) and, accordingly, enhancing the ability of conception.
It is worth noting the content of folic acid (vitamin B9) – extremely necessary during pregnancy. It plays an important role in ensuring the development of the fetus, including the formation of the neural tube.
However, this does not mean at all that it is necessary to use onions immensely, because neglecting its amount can bring discomfort, cause pain in the intestines, to intensify the processes of fermentation and severe irritation of the gastric mucosa. It is best to use vegetables as a supplement to vegetable salads and dishes that do not imply heat treatment of the fruit.
Interesting fact!
Japanese scientists conducted onion research. It turned out that a sharp fetus with daily use reduces the risk of stomach cancer by more than 30%. Also, studies have shown that onions hinder the development of cancers of the digestive system and even the larynx. French researchers arrived at the same conclusions.
Onion-batun against spring avitaminosis
Onion-batun is also called Dudchaty, tubular, Tatar and Chinese. It is very popular among summer residents, because it does not require special conditions for growing and forms green feathers in early spring. Luka-Batun has excellent taste characteristics that the culture preserves throughout the season. With his participation they prepare salads, stews, side dishes, meat and fish dishes, soups and pickles.
It is believed that the onion-batun is endowed with the same properties as its close “partner” – onions. It contains in abundance vitamins A, E and C, vitamins of group B, magnesium, iron and other substances designed to prevent disruptions in the work of important organs and systems, to prevent early aging and the development of serious diseases. Especially the onion-batun is recommended to be consumed in the spring, when the body is experiencing an acute shortage of vitamins and is more often exposed to colds.
Shallot – a fighter for a healthy heart
Shallots are valued by many people for a very delicate and sweetish taste, as well as the absence of a pronounced aroma, such as, for example, onions. It has a soft texture that makes the vegetable an indispensable component of vegetable salads, main dishes, pickled delights, pickles and, finally, sauces for meat and fish. The advantage of a root crop is that it does not “crush” other components of the dish with its smell, on the contrary, makes them play in a completely new way.
Cooking is not the main “fad” of shallot. More important is the benefit that it brings to the human body. Like the closest “brother” – onions, shallots contain large amounts of vitamin C, which, in turn, increases the defenses, strengthens the immune system, prevents colds and flu. Also in it appear flavonoids. These components counteract not only viruses and harmful bacteria, but also free radicals, which are the culprits of malignant tumors.
Magnesium and potassium are especially abundant in shallots, and these elements are extremely useful for hearts and vessels. According to experts, they help to improve the elasticity of blood vessels, reduce blood viscosity and the risk of blood clots, and thus protect against strokes, angina, heart attack and ischemia. Also, their action is aimed at ensuring the cardiac impulse and elimination of arrhythmia, normalization of the contractile function of the myocardium, regulation of metabolic processes in the heart muscle.
Interesting fact!
All cultural types of onions are actively used in the Mediterranean diet. It is hard to believe, but a typical Frenchman eats more than 5 kg of onions a year, and an Italian about 8 kg.
Leek – ally of the digestive system
Once a leek called food rich and soldiers. It was also used by those people who, by virtue of their profession or life circumstances, were forced to engage in heavy physical labor. It was believed that the vegetable, due to the content of a large number of vitamins and minerals, contributes to the rapid replenishment of forces, the protection of the body from overwork, reduced immunity and overall health.
Today the leek is still relevant. It is actively used in cooking as an independent product or component of salads, main dishes, soups, marinades and sauces. The leek differs from bulb onions by the absence of a pronounced “head”, a delicate and sweetish taste, and also an exquisite aroma that does not cause tears. He, like shallots, does not suppress the taste properties of his allies in the dishes, but only delicately shows his leadership, especially along with parsley, thyme, chervil and basil.
Leek has a positive effect on the digestive system due to its high fiber content, thereby helping to improve the digestion process, regulate stomach acidity, create a favorable environment for the development of beneficial bacteria that stimulate digestion and prevent disruptions, accompanied by discomfort, pain or increased gas formation. .
For the cardiovascular system, leeks also play an important role. It contains a large amount of potassium and magnesium, which, as stated above, prevent diseases of the heart muscle. It should be noted the presence of iron in the leek – an element that is the prevention of iron deficiency anemia, which is especially important for pregnant and lactating women.
Important!
Chinese scientists conducted a study of a mixture of garlic and onions. The results showed the following: eating 3-4 grams of garlic and onions per day serves as a means of preventing vascular occlusion and heart disease.
Slizun onions against colds and flu
Slyzun onions in these days is not very common, although it is suitable for use. In the process of growth, the species in question does not form bulbs, only foliage is used for food. It is very juicy, tender, not too sharp in taste, with a light garlic aroma. It is worth noting that cutting of onion-slizuna is carried out during the whole gardening period, and numerous cuttings in no way affect the taste properties of the foliage. It does not harden throughout the season.
Onion slizun has a balanced composition. It contains a large amount of vitamins, minerals, phytoncides and other biologically important compounds.
Onion slizun is rich in ascorbic acid. It should be used as a prophylactic against colds and flu. Also, the vegetable has proven itself in the fight against diseases of the gastrointestinal tract, however, it is not recommended to use it in acute conditions.
Onion Chives against Early Aging and Oncology
Onions-chnitt, it is also chisel and skoroda, can be found not only in gardens and kitchen gardens, often saturated greens with lavender puffy umbrellas are located on the roadsides in some European countries, the USA and Russia. In culture, chives are most often cultivated to produce green feathers that are suitable for making salads, soups and main dishes.
Interesting fact!
Famous chefs recommend paying attention to the chives when cooking omelet with fresh vegetables and greens. Due to its not too sharp delicate taste and spicy aroma, it gives a special highlight to the prepared dish.
The beneficial properties of chive onions are also not counted! It contains a record number of phytoncides – natural antibiotics that counteract the damaging effects of free radicals, and therefore premature aging and cancer. They also inhibit the growth and development of conditionally pathogenic microorganisms that provoke a cold, flu and other infectious diseases. In addition, phytoncides have the ability to strengthen the immune system, normalize the psycho-emotional state, increase efficiency and stress resistance.
It is also important to note that the onion is full of vitamin K. It is often called an anti-hemorrhagic or coagulative vitamin. It contributes to the strengthening of the vascular walls, the coordination of blood clotting processes, an increase in capillary permeability, the rapid healing of wounds and the prevention of hematomas with a slight mechanical effect on the body.
Crimean bow for young skin and strong nails
The Crimean (he is Yalta) onion is a type of onion, however, unlike the main partner, it does not have a high content of essential oils, a strong smell and a bitter taste. Crimean onion has a sweet and delicate flavor, dense texture and a pleasant aroma. It is suitable for cooking any dishes, but especially vegetable salads and sandwiches.
While gardeners and gardeners are trying to understand the intricacies of the cultivation of sweet vegetables, doctors trumpeting its invaluable benefits. The burgundy “heads” carry the whole complex of vitamins, minerals and other vital substances responsible for the normal functioning of the organs and systems of the human body. Like onions, the Crimean “handsome” is rich in phytoncides and ascorbic acid – substances that prevent the occurrence of colds and flu, block atypical cells (those that have the wrong structure, size and shape) reduce the risk of oncology.
Another Crimean onion contains a large amount of sulfur. This element is especially important for the skin. It prevents the formation of early signs of aging, such as wrinkles, due to the stimulation of elastin fibers. Positively sulfur affects hair and nails.