Each type of onion has unique properties: from antioxidants to prebiotics — the choice of variety should depend on your goals.
Onion is a natural remedy in your kitchen: which variety to choose for health
Onion is not just an ingredient for borscht or stews. It is one of the most accessible superfoods with pronounced healing potential. Different types of onions affect the body in different ways — and this is the key to their proper use.
Which onion is the healthiest?
Nutritionists are convinced: all types of onions are valuable, but each has its strengths.
Yellow onion is the champion in quercetin content, a powerful antioxidant. It is especially effective for preventing cardiovascular diseases and slowing down aging processes. It is suitable for preparing hot dishes, stews, and sauces.
White onion is milder in taste but rich in phytoncides that kill pathogens. It is great fresh: in salsas, salads, and sauces.
Purple (or red) onion contains anthocyanins — substances that strengthen blood vessel walls and protect the skin. It is best consumed raw — this way it retains maximum benefits and pleases the eye with its bright color.
Green onion is a source of vitamins C, B9, and potassium. It is excellent for salads and spring immune boosting.
Leek is the most delicate. It contains inulin and vitamin K, supports digestion, and is gentle on the stomach. It can even be eaten by those who have difficulty tolerating regular onions.
Benefits for the body
Onion helps:
- lower levels of "bad" cholesterol;
- normalize blood pressure;
- maintain a healthy gut microbiome;
- combat inflammation and pathogenic microflora.
This makes it especially beneficial for people with hypertension, weakened immunity, as well as those who experience fiber deficiency or often suffer from colds.
Who can onions harm?
Despite its many advantages, onions can cause discomfort in certain conditions. It should be limited or avoided:
- during exacerbation of ulcers and gastritis;
- with irritable bowel syndrome (possible bloating);
- with gastroesophageal reflux disease (GERD);
- with individual intolerance and allergies.
How to get the most benefits?
To enhance the beneficial properties of onions:
- chop it 10 minutes before cooking — this activates sulfur-containing compounds;
- consume some raw — this preserves vitamin C;
- combine with garlic — together they enhance the antibacterial and vascular protective effect;
- remove the core or cut with a wet knife if you are concerned about the smell.
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