2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In the plant kingdom, the genus Allium has retained a solid place. All its representatives - onions, garlic, shallots, leeks, Chinese onions are widely known and widely used. The most cultivated of all these vegetables is the onion.
This biennial plant, grown as an annual, is cultivated and used anywhere in the world, so Carl Linnaeus paid much attention to it in his work Species Plantarum in 1753.
The synonyms of the plant are many, as are the types and varieties of onions, and this is understandable given the long, 7,000-year history of selection and cultivation of onions, during which time wild onions have disappeared.
Modern varieties of this bulbous plant reach a height of 15 to 45 centimeters, and the taste varies from sharp spicy to soft and pleasantly sweet, although all species contain compounds that irritate the eyes and nasal mucosa.
One of the most popular members of the genus Allium is the red onion. What is characteristic of this variety of spicy bulbous plant?
Classification and description of red onions
The red onion is also known as purple onion in some European countries. It is a variety of the plant Allium cepa or as we colloquially call it - onion. It has purple-red skin and white flesh colored red. The main difference is observed in the color - red-violet.
The fruit is medium-sized, soft and delicate in taste. The bitterness characteristic of onions is absent in this variety and sweetness is felt instead.
Almost all varieties of red onions that exist today are of Asian origin, according to botanists come from central Asia.
There are also European varieties. The one from the island of Madeira is also definitely sweet and is believed to have originated the modern Crimean onion.
Its main use is in cooking, but its skin is also used as a dye.
Red onions are often consumed raw, added to salads to bring more saturated color to them. It is also available grilled or prepared with other foods.
It is consumed throughout the year, and to make it less sharp it can be soaked in water. It is a low-glycemic food because it contains very few carbohydrates at the expense of fiber and fiber. Among other species, red also contains flavonoids, anthocyanins and other ingredients with powerful action to maintain the health of the body. Its chemical composition deserves special attention and is good to know.
Nutritional composition of red onions
Anthocyanins are important because they remove free radicals and protect the body from many diseases as well the red onion contains them in good doses. They can also be found in other foods such as blueberries, dark grapes, red cabbage and others. Thanks to these compounds, fruits and vegetables are colored purple and blue.
The most famous ingredient in red onions, and all other varieties, is allicin. This compound has antifungal, antibacterial and strong antioxidant effect. It supports the blood circulation process, balances blood pressure and regulates the heart.
Red vegetables are rich on chrome. This element is important for the activity of insulin in metabolic processes. Its deficiency in the body leads to insulin resistance and increases the risk of coronary heart disease.
Red onions also contain vitamin C. With its help, collagen is produced in larger quantities. Its antioxidant properties are also not to be underestimated. In order not to lose the useful ingredients, it is best to eat red onions raw or after light processing.
The amounts of quercetin, which is a flavonoid antioxidant, are very high, as well as anthocyanin, which is a polyphenolic antioxidant. They prevent fatty acids in cells from undergoing oxidative processes. In addition, they effectively clean free radicals and thus neutralize the growth of cancer cells, while drastically reducing inflammatory processes throughout the body.
B vitamins - B1, B2, B5, B6, as well as useful substances such as iodine and iron should also be added.
If we have to list all the nutrients, the list is too long: fiber, cobalt, boron, chromium, fluorine, sulfur, phosphorus, chlorine, potassium, calcium, sodium, magnesium.
In fact, these are all the minerals and compounds that the body needs, so it is not surprising that red onion is curative for many diseases.
Useful healing properties of red onions
The red onion it is not the magic cure for all diseases. There is a wide range of impacts that can be used effectively.
- This variety of onion has antiseptic properties, especially for sore throats, colds and respiratory syndromes;
- strengthens the heart muscle and the heart as a whole, lowering cholesterol in the bloodstream;
- removes pathogens from the eyes and nose when cutting vegetables. Irritation of the nasal mucosa during the release of juices cleanses the microbes that drain with the tears and prevents them from multiplying;
- accelerates metabolism in the body;
- strengthens the immune system, has expectorant effect in colds and flu;
- stimulates digestion;
- normalizes blood pressure;
- removes salt deposits in the body;
- helps fight bleeding gums and periodontitis;
- relieves headaches;
- increases hair growth, fights acne and increases skin elasticity;
- Helps the body fight many types of cancer.
Centuries ago useful properties of red onions were known and therefore it was a must-have product on sea expeditions when scurvy seriously affected sailors due to vitamin deficiencies.
Harm from red onions
This vegetable is very useful, but should be avoided or taken with extreme caution in severe diseases of the liver, kidneys or digestive tract.
Even in good general health red onions are useful only in reasonable doses. This means 100-150 grams of onions a day. Abuse of this food in nervous disorders is also not recommended, as well as in hyperexcitability, because it can worsen the condition.
In order to neutralize the harmful effects of red onions, the pulp should be flooded with boiled water before use. Before that, the onion head is good to cut into thin rings. This removes the bitterness characteristic of onions.
Red onions in cooking
Red onions are used in the kitchen as well as any other type - in dishes, fresh or cooked, as well as in various canned foods. It is combined with all kinds of products and gives a pleasant sweetness to all the foods in which it participates. Noticeably improves the taste of fish and meat dishes.
Storage of red onions
Storage is in dried form. The vegetables are made in braids and placed in a dry and ventilated room. It can even be hung as a decoration in the kitchen. It should be checked regularly for rot and mechanical damage that spoil it.
It is a great substitute for garlic in every recipe, and the taste is certainly more pleasant and soft because of the pleasant and unobtrusive sweetness.
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