White onion is the oldest garden crop that came to us from Asian countries, a close relative of the familiar bulb. This is not only a bright seasoning that improves the taste of traditional dishes, but also a wholesome vegetable that can saturate the human body with useful vitamins and trace elements.
Table of Contents
- Description and Characterization of
- Difference of White Onions from Regular
- Composition and Properties of White Onions
- Useful Properties and Contraindications
- Usage in Traditional Medicine
- Cooking Recipes
Description and Characterization of
Weaving WeightsAs garden crops, humanity cultivates only 7 species. White appearance is an invaluable storehouse of vitamins, macro and microelements.
Scientifically, white, purple, and yellow onions are all from the same species. This is one of the most common vegetable crops cultivated by humanity for more than 5,000 years. The white vegetable has large, smooth onions, although it is stored worse than the usual, yellow.
The difference between white onions and ordinary
What is the difference between these close relatives? White onion usually larger than yellow. In addition to the color of the husk - in white it is somewhat like a clean sheet of paper, vegetables differ in taste and smell.
There are other differences between the white onion and the bulb:
- a greater amount of iron salts;
- higher content of vitamins, essential oils;
- higher content of natural sugars and mineral salts;
- is significantly shorter( compared to bulb) shelf life.
There are functional differences - a white vegetable is more often used fresh, for making salads, while the bulb is universal. A native of Asia, he is very popular in Latin America, Spain. In hot countries, it is often used as a salad. North( for example, in France) - the famous onion soup is made from it.
Composition and properties of white onions
White onions contain vitamin C, vitamin E, vitamin H( biotin), vitamin PP( nicotinic acid), numerous B vitamins. The following microelements include: calcium,magnesium, manganese, iron, phosphorus, zinc, potassium. Do not forget about essential oils( phytoncides).
It is a valuable source of iron needed by the human body for the synthesis of hemoglobin. Iron salts promote recovery from anemia. This is especially important with the current flourishing of vegetarian culture, which has led to a reduction in the consumption of meat products by many young people.
Zinc contributes to the production of sex hormones, as well as the hormone insulin. A significant amount of keratin, contributing to the beauty and health of hair, nails, is contained in green feathers.
Useful properties and contraindications
Luchok is a natural antiseptic, this medicine has been known since the time of Hippocrates. Phytoncides contained in the plant have a direct effect on a number of bacteria and pathogens.
Thanks to its pronounced antibacterial effect, it can additionally be used as a folk remedy in the treatment of stomatitis, tonsillitis, and acute respiratory diseases .For the prevention of upper respiratory tract infections, doctors recommend systematically inhaling the smell of fresh chopped vegetables( in the autumn-spring period).
Up to 1.5 years, children are not recommended to give raw onions. At all poles, it can burn the tender mucous membranes of the digestive organs of the child. From the age of 1 year, it is applicable in the children's menu, in a thermally processed form - as part of vegetable purees, or soups.
Doctors try to limit the consumption of white onions only in extreme cases:
- in diseases of the nervous system( sleep disturbance, excitability);
- for migraine;
- with severe symptoms of hypertension.
It is advisable to completely eliminate the vegetable from the diet of patients with flatulence, as this vegetable stimulates the formation of gases in the intestine. Do not eat people with overweight. White vegetable stimulates the secretion of gastric juice, increases appetite. The aroma of the vegetable improves the attractiveness of dishes, and as a result you can eat much more than a standard portion.
Since ancient times, vegetable has been considered a healing plant. The ancient Egyptians even wore it around their necks, as an amulet. Roman gladiators ate it before the fight, so that more strength arrived. It is believed that a useful vegetable can relieve acne, dandruff, rheumatic pain in the joints.
In folk cosmetic and medical recipes, the vegetable is present as an antiseptic component. Onion gruel with linden honey( in equal proportions) traditional healers used as a tonic mask for the face, whitening age pigment spots, significantly reducing the appearance of acne.
A crushed onion was used to treat burns, complex infected wounds. And now this knowledge can be used to alleviate the patient's condition in non-standard situations, before first aid.
Recipes in Cooking
Onion is always present in our menu. A variety of soups, meat, fish and vegetable dishes - all these dishes traditionally complements the fresh onion, enriching their taste.
From a medical and culinary point of view, onions are best used in food with fats. Fats allow you to dissolve and assimilate nutrients. Sour cream, olive oil, or sunflower oil can serve as a sauce. Fats soften the taste of the dish, and reduce the aggressive effect of the vegetable on the mucous membrane.
For a healthy person, he will help to adapt the body to an exotic trip. The day before her, and then on her return, it is worth eating a slice of onion with bread. It activates the immune system, the body is easier to cope with the flight, contrasting changes in climatic conditions.