The nutritional value you didn’t expect

The nutritional value you didn’t expect

Onions, nicknamed round shallots, jade shallots, shallots or shallots. Onions are shaped like spheres, are white, slightly yellow, reddish, and when peeled off, they smell strongly spicy.

The Italian onion has a soft red front end; the onion is flat and large and white; the Spanish onion is large and orange and sweet and juicy; although there are also green onions, pearl onions, Indian onions, and Turkish onions.

People have used it as a vegetable for 5,000 years. It is an inedible part of western food. It is mostly used for stews, braised soup, sesame sauce, and salad seasonings, such as “onion fried pork slices”, “onion onion beef liver”,”Onion fried potato chips”, “Polish-style onion sauce”, “French onion soup” and so on.

Europeans and Americans have called the onion the “Queen of Vegetables”, and Western folk adages: “If you don’t see onions in one day, you will be in a bad mood all day.

“Onion, as a vegetable with special nutrition, has undergone many changes in its evaluation along with social development and technological progress.

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hzh {display: none; }  按照以往的认识,洋葱每100克含糖8.

5 grams, dry matter 9.

2 grams, vitamin A 5 mg, vitamin C 32 mg, vitamin B1 0.

12 mg, vitamin B2 0.

09 mg, 40 mg calcium, 52 mg phosphorus, and iron 1.

8 mg, Niacin 1.

3 mg, crude fiber 1.

1 mg and carotene 0.

05 mg, also contains 18 kinds of amino acids, etc., it is considered to be only nutritious vegetables.

  Traditional Chinese medicine believes that onion is flat, sweet and spicy, and has the effects of strengthening the stomach, digesting, smoothing the liver, intestines, diuretic and sweating.

Eating onions can sterilize and cure colds and nasal congestion. Onions can be placed next to the pillows to improve insomnia.

  The dishes include “onion and mutton”, which can nourish the vitality, relax the blood and activate the blood, and has a good dietary health effect for those with weak constitution and blood stasis.

  The latest insights are that onions have little residue, but contain prostaglandin A, physiologically active substances diallyl disulfide, and sulfur amino acids.

Among them, prostaglandin A is a vasodilator of plasma, which can activate the active component of hemolytic fibrin, can reduce the blockage of human blood vessels and the coronary arteries of the heart, fight against pressure-increasing substances such as catecholamines in the body, and can promote blood pressure and other substances such as sodium salts.Excretion, which has the effect of lowering blood pressure and preventing thrombosis.

Diallyl disulfide and sulfur amino acids have the function of preventing vascular sclerosis and reducing blood lipids.

Patients with hyperlipidemia often eat onions, and the levels of plasma, triglycerides and lipoproteins in the body will significantly decrease.

Experts believe that regular consumption of onions can stabilize blood pressure for a long time, improve embrittlement of blood vessels, and have a good protective effect on human arterial blood vessels.

Onions also contain flavonoids, which are similar to the hypoglycemic drug mesosulfonylurea buta urea, which can generate plasma glucan in the body, have a metabolic diuretic effect, and prevent diabetes and renal edema.

People with diabetes eat 25?
30 grams of onion can improve blood sugar and diuretic effect.

  Modern medical research shows that onions contain the trace element selenium.

Selenium is an antioxidant, it can promote the body to produce a large amount of glutathione, can remove free radicals in the body, and reduce the incidence of cancer.

Eating more onions in your diet can reduce your risk of prostate cancer.

  Cooking method, when cutting onions, the spicy taste is difficult to stimulate the tears, how to prevent it?

In a clever way, first put the onions in a thinner fresh-keeping plastic bag, and then put them in the freezer. When the onions are cold and not frozen, remove the onions, and the onions treated in this way will be less dazzling when cut.。
The onion’s irritating effect to the eyes is due to the sulfur oxides of propionaldehyde in the onion, which will generate a volatile acid when dissolved in water. When this acid evaporates, it will have a strong irritating reaction to the eyes.

Then, if its temperature is lowered, the conversion evaporates slowly, and the stimulating effect is attenuated.