However, few people like to peel and cut onions because it is too spicy. Today, let’s talk about the nutrition of onions. Why are they prone to eyes and choking? What are the health benefits of eating them?

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onions, many people love to eat.

However, few people like to peel and cut onions because it is too spicy (why?).

Although spicy, most people think that onions are healthy. There are many sayings about onions. The most common one is that onions can open blood vessels (really?).

Today, let’s talk about the nutrition of onions. Why are they prone to eyes and choking? What are the health benefits of eating them?

Let’s take a look together↓

Nutritional ingredients and health benefits of onions

On (Allium cepa L., derived from Latin cepa means "onion "), also known as bulb onion or ordinary onion , is a vegetable, which is the most widely cultivated variety of in Allium genus ; it is usually two-year life or perennial plant ;

When chopping onions, it often has a pungent smell and contains certain chemicals that may irritate the eyes (I will talk about it later) . Onion is often used as a seasoning or side dish.

Ordinary onions generally have three colors to choose from:

Yellow or brown onions : The first choice onion for daily use in European cuisine; Yellow onion will turn into a rich dark brown after caramelization of ; html l3

Red or Purple Onion : Spicy and strong, it is the first choice for daily use in Asian cuisine. It is also used for raw food and barbecue;

white onion : The traditional dish among the classic dishes of Mexican , tastes more gentle; becomes golden when cooked.

→nutritional value of onions

Most onion varieties contain about 9% water, 9% carbohydrate (including 4% sugar and 2% dietary fiber) and a small amount of protein; it is a good source of soluble fiber, accounting for 0.9-2.6% of the fresh weight ,

Onions contain a small amount of essential nutrients, usually has low calories.

In addition, onions contain a large amount of vitamins and minerals , including: vitamin C, folic acid , vitamin B6, potassium, etc. , etc.

and anthocyanin , quercetin , thiosulfinate (these sulfur-containing compounds may inhibit the growth of harmful microorganisms and prevent the formation of thrombus);

→Plant chemical components in onions

→There are great differences in phytochemical components among different onion varieties:

For example, yellow onion has the highest total flavonoids content, which is about 11 , red onion contains quite a lot of anthocyanins.

Onions are rich in quercetin, which is a recognized antioxidant substance that removes senescent cells.

What are the benefits of eating onions?

Research has found that onions have strong antioxidant effects of and anti-inflammatory properties , which have many benefits for human health.

→Help control sugar (directly lowering sugar remains to be verified)

A study on patients with html type 12 diabetes found that eating 3.5 ounces (100 grams) of raw onion can help control blood sugar levels.

Flavonoids in onions help keep blood sugar stable, high blood sugar can lead to diabetes complications and many other risks.

→Responsible for bone health (observation study)

Animal studies have shown that antioxidant components such as onion vitamin C and quercetin can prevent bone degeneration and even increase bone mass .

A large observational study of women over 50 years old found that frequent consumption of onions in was related to the increase of bone density in .

Overall bone density of individuals who consumed onions once or more per day was 5% higher than that of individuals who consumed onions once or less per month (P 0.03).

Individuals who consumed onions once a day or more had an overall bone density that was 5% greater than individuals who consumed onions once a month or less (P 0.03).

→Fight against bacteria (falsible)

onion, used in folk medicine to relieve cough, cold and mucositis.

onion has important antibacterial properties for E. coli , Pseudomonas aeruginosa and Staphylococcus aureus . Old and long-stored onions are more effective.

Here, quercetin once again plays its value because of its ability to inhibit the growth of Helicobacter pylori and methicillin-resistant Staphylococcus aureus (MRSA).

→Reduce cancer risk (Related study)

Observational studies show that increases the consumption of onions and reduces the risk of multiple cancers, such as , gastric cancer , breast cancer , colon cancer , and prostate cancer , etc.

There is a negative correlation between the frequency of using allium vegetables and the risk of several common cancers, especially in Europe, where allium vegetables is a favorable factor associated with reduced cancer risk.

→Reduce inflammation and improve blood flow (the evidence of blood circulation is insufficient)

Garlic and onion have good antioxidant characteristics, which can reduce NAD(P)H oxidase activity and lipid peroxidation, increase eNOS activity, and reduce vascular inflammation in FFR.

and the sulfides they contain, which not only enhance the special flavor, but also help improve the flow of blood.

So the question is, can onions be used to open blood vessels? There is no complete evidence for this more folklore. There are many reasons for vascular obstruction of

, mainly 5: inflammation, oxidative stress, levels, insulin levels, calcified CAC, and high homocysteine.

Onion should be helpful for the first two.

However, more importantly, we reduce the behaviors that harm blood vessels: smoke, drink alcohol, eat too much sugar and carbohydrate, supplement calcium, do not have enough folic acid and b12, or betaine (lower hcy) , etc.

Why are onions so hot and have any side effects?

freshly chopped onions often cause stinging sensations in the eyes and lead to tears. is generally composed of volatile liquids, cispropylesulfaldehyde-S-oxide (a volatile liquid that can be used as a tear gas, usually released by onions, and can also condense into odorous thiosulfinates) and The release of aerosol will cause to stimulate the nerves in the eyes:

This gas is produced by a series of reactions of cells as a defense mechanism:

Cutting onions will cause damage to the cells, thereby releasing alliinase, These enzymes will decompose amino acid sulfoxide and produce sulfinic acid. . A specific sulfinic acid, 1-propylene sulfinic acid, is acted quickly by tear gas factor synthase (LFS), producing cis-propylesulfaldehyde-S-oxide.

This gas diffuses through air and quickly reaches the eye site , activates optic neurons. This nerve activity reflexively activates autonomic nerve fibers, and then feeds the signal to the eyes, causing lacrimal glands to flush and dilute the stimulants to relieve eye discomfort.

This is why I cry when I cut onions, hahaha.

In addition, when eating onions raw, this substance will also cause a burning sensation in the oral area of ​​, which may have side effects on onions.

→Onion allergies, intolerances

intolerance to raw onions is very common. Symptoms of onion intolerance generally include digestive system disorders, such as stomach upset, heartburn , bloating, etc.

And some people may experience allergic reaction when they are exposed to onions.

→FODMAPs Food intolerance

Onions are rich in healthy soluble fiber fructose , and fructose is generally considered FODMAP (FODMAP is an abbreviation: F: Fermentable, fermentable. O: Oligosaccharides, oligosaccharide (such as fructose oligosaccharide , galactose oligosaccharide, etc.);

may cause patients to have allergies or symptoms of digestive problems , such as irritable bowel syndrome (IBS) etc.

In addition, onions may have fatal effects on certain animals; including dogs, cats, horses and monkeys, etc.

For example, the sulfoxide and sulfides contained, may induce Heinzian anemia disease, causes damage to animal red blood cells and cause anemia.

The key skin dragon says that

eat onions, which is good for us.