Nutritional Facts For Onions

March 14, 2020 | by Sravani Pathakamuri | Posted in Nutrition Facts

Onion is also known as the bulb onion, is a vegetable that is the most widely cultivated species of the genus Allium. Its is packed with many health benefits and nutritional facts. Onions are cultivated and used around the world. As a food item, they are usually cooked, as a vegetable, but can also be eaten raw or used to make pickles or chutneys and many dishes. Almost all curries are made with onion combination. They are pungent when chopped.

Onions can cause tears when chopped because they contain certain chemical substances which irritate the eyes. These may include reducing the risk of several types of cancer, improving and maintaining skin and hair health.

Onions vary in size, shape, color, and flavor. The most common types are red, yellow, and white onions. The taste of onion may be sweet spicy and pungent, often depending on the season in which people grow and consume them.

Chewing raw onions improve our oral health. They help to eliminate bacteria that can lead to tooth decay and gum issues. Outer skin of onion is filled with flavonoids which as many health benefits. So, its better to try an onion with light peel.

Onions are nutrient-dense,because they are low in calories but high in vitamins and minerals.

Onion is also rich in vitamin c which helps in regulating immune health, collagen production, tissue repair and iron absorption.

Benefits

Onions contain antioxidants and compounds that fight inflammation, decrease triglycerides and reduce cholesterol levels and may lower heart disease risk. Their potent anti-inflammatory properties may also help reduce high blood pressure and protect against blood clots.

Cancer Prevention
Loaded with antioxidants
Maintains hair and skin health
Moderates the blood pressure
Anti-inflammatory
Anti-bacterial
Lowers cholesterol levels