Onion is a very ancient food, and its layers hide numerous nutritional and medicinal properties, it is rich in minerals and trace elements (calcium, magnesium, chlorine, cobalt, copper, iron, phosphorus, iodine, nickel, potassium, silicon, zinc, sulfur and bromine); and also in vitamins (A, B, C and E).
The onion plant contains volatile sulphurous essences that give it its characteristic spicy flavor; one of these components dissolves quickly in water and produces sulfuric acid, hence it makes us tear up when we cut it.
In addition, the onion contains a volatile substance called allyl, with bactericidal and fungicidal properties.
Its content in glucokinin is interesting, a substance that lowers blood sugar, which is why it is also known as "vegetable insulin". For all this, the Spanish Nutrition Foundation recommends its consumption and highlights its diuretic and antiseptic properties.
In the kitchen onion is very versatile and the best way to take advantage of the benefits of onion is to consume it raw. This way it stimulates better the functioning of the liver, pancreas and gallbladder, although cooking it does not produce great losses in its nutritional properties.
It favors the elimination of body fluids, so it is highly recommended in patients with kidney failure, gout, kidney stones or edema. It is a real nutritional treasure and an essential part of our gastronomy.
Bactericide and expectorant
Due to its content of compounds rich in sulfur, it is, together with garlic, one of the best natural remedies to combat infectious processes of the respiratory system (flu, bronchitis, pharyngitis, etc.). In fact, a widely used remedy is to place a halved onion next to the bed at night.
Digestive and purifying
It favors digestion, by stimulating the liver, gallbladder and pancreas although it should be avoided in cases of heartburn. The onion is capable of eliminating toxins and ferments that are produced in the stomach after digestion.