Onion - one of the oldest vegetable crops, which began to cultivate people. Use onion not only in
its spicy taste and specific aroma, long known for its healing properties, which have been successfully applied today.
In the wild it is a perennial plant, with its cultivation in culture - a two-year. In the first year from seed grows onion, in the second year it gives the floral stem and seeds. It is also common breeding vegetatively onion - onion.
The bulb is a modified escape and scales, of which it is composed - modified leaves. Bulbs are some varieties of onions reach 15 cm in diameter. The outer scales are dry, and depending on the grade can be painted in yellow, purple or red. Inside flake white, green or purple, the structure of juicy and meaty. They are located on a modified shortened stem - Donets, from which depart down the white roots. Between juicy scales are modified buds, precisely because they form new bulbs at vegetative propagation method.
The leaves of onion tubular, with a cavity inside, bluish-green color. The inflorescence has a spherical shape with whitish flowers.
The smell of onions can not be confused with the other, it is determined by the essential oils and volatile production as part of the plant. Volatile - plant compounds that have antibacterial and antiseptic properties. They are able to kill viruses and bacteria.
In the evolution of volatile elaborated as a means of pest control. These substances are also detrimental effect on influenza viruses, parainfluenza, rhinoviruses and bacteria such as streptococci and staphylococci. They are effective for 15 minutes after cutting the bulb, and then their effect is reduced. Antibacterial and antiseptic properties of onion are used to get rid of cold symptoms, the treatment of wounds (especially septic) and cuts.
The benefits of onion shows high content of vitamin B and C, as well as trace elements - iron, calcium, potassium, sodium, cobalt. Vitamin C is stored in the storage onions in the winter, making this product a valuable source of ascorbic acid during hypovitaminosis. People who regularly eat fresh onion, less likely to suffer tooth decay. By the way, the green feather onions contain more vitamins and minerals than the bulb.
Onions thanks to its special sulfur compounds lowers blood cholesterol, prevents blood clots, has anti-sclerotic properties, which is important for normal functioning of the cardiovascular system. Luke is able to strengthen and restore memory, especially in the elderly.
The juice of onion and onion infusion is used as a means of reducing prostatic hypertrophy and antihelmintic. Onion juice has a mild diuretic effect.
We know about the benefits of onions for varicose veins, hemorrhoids. Research is showing its anti-cancer activity. Low calorie onion makes this useful product even in people with obesity.
Eating onions in food
The food at the onion bulb itself is like and green pen. In taste characteristics of onions are divided into sweet, sharp
and the peninsula of sorts.
The most common yellow onions are spicy varieties, red and purple bow - to the peninsula. They are used mostly for first and second courses, so that all the sharpness and aroma of onions went for food. With sharp varieties of onion soups and broths, soup, main dishes made from potatoes, fish and vegetables.
White (Italian) belongs to the sweet onion varieties, it is pleasant to the taste, even in its raw form, so is widely used in the manufacture of fresh salads, vegetables, or as an additive to garnish.
Onions well kept for a year, until the next harvest. It is important that the storage space is dry, cool, well ventilated.
Calorie onions about 43 kcal per 100 g of the product, its green pen - 23 kcal.
The disadvantages of fresh onions may include unpleasant smell that comes out of his mouth after that. Get rid of it helps fresh parsley, if it is long in the mouth to chew, or roasted kernels. Heat-treated onions lose some useful properties, but does not have a specific smell unpleasant.
Harm onions in chronic diseases of the gastrointestinal tract is excessive stimulation of digestive glands and gastric hyperacidity. It can provoke an aggravation of gastric ulcer and duodenal ulcer, gastroduodenitis.
Irritant properties of onion can adversely affect the nervous system, cause an increase in blood pressure in susceptible individuals.