This vegetable is a real nutritious and essential treasure of the kitchen. It is a very ancient food, and among its layers contains numerous nutritional and medicinal properties, it is also rich in minerals and trace elements such as calcium, magnesium, chlorine, cobalt, copper, iron, phosphorus, iodine, nickel, potassium, silicon, zinc, sulfur and bromine, as well as vitamins A, B, C and E.
The onion plant contains volatile sulfurous essences that give it its characteristic slightly pungent flavor; one of these components dissolves quickly in water and produces sulfuric acid, which is why it makes us cry when we cut it.
The onion is also known to have a volatile substance called allyl, with bactericidal and fungicidal properties. Interestingly, it contains glucoquinine, a substance that lowers blood sugar, which is why it is also popularly known as "vegetable insulin". For all these reasons, the Spanish Nutrition Foundation recommends its consumption and highlights its diuretic and antiseptic properties.
Onions are an excellent source of fiber, specifically soluble fiber. The type of fiber present in onions can reduce the probability of developing cardiovascular diseases, such as high blood pressure, strokes, heart failure and heart attacks. It also helps reduce cholesterol, according to the Spanish Heart Federation.
If we talk about its micronutrients, each 100 grams of onions provide us with 11.5% of the recommended daily dose of vitamin B6. This makes onions a good choice for cognitive and nervous functions, since vitamin B6 or pyridoxine helps the body to produce serotonin and myelin. In addition, with one serving of onions, we get 5.9% of the recommended daily intake of folic acid and 3.9% of the vitamin C our body needs.
When we mention minerals, each 100 grams of onion provides us with 8.5% of the calcium we need daily for strong bones and teeth. In addition, onions also provide manganese, which is necessary to fulfill certain metabolic functions in the body.