Peel an onion for unique & unreal benefits.
Great on the barbecue or raw in salads or sandwiches
Onions can be eaten raw, cooked or pickled
In many recipes, onions add flavour & texture
Onions can be used in soups, braises, stews, pies, pasta dishes, salads, sandwiches, sauces, chutneys & stir fries
The modest onion helps maintain a healthy immune system, a vital first defence in protecting the body from illness
Onions are the 9th most popular vegetable in New Zealand.
Scientific studies have shown positive relationships including onions in diets & a reduced risk of stomach & brain cancer in humans, inhibited platelet-medicated thrombosis (a process that leads to heart attacks & strokes)
More scientific studies have shown positive relationships including reduced levels of cholesterol, triglycerides & thromboxane in the blood (substances involved in the development of cardiovascular disease) & a reduction in symptoms associated with osteoporosis.
From: Onions - Phytochemical & Health Properties, provived by the National Onion Association
A compound known as quercetin is found in onions, which are broken down by the body & helps prevent chronic inflammation that results in the thickening of the arteries, blood clotting in the arteries etc... Thus decreasing the risk of heart disease.
Onions can be used to lower high body temperature during fever. Cut an onion into 2 halves.
Place each half on the bottom of your feet.
Wear a pair of socks overnight to bring down your fever.
The onion will draw out the toxins & illness from your body.
Relieves Cold & Chest Congestion
Make a paste of onions & mix with it some coconut oil.
Apply the paste on your chest & cover your chest with a towel.
You can also do this before bedtime & keep it overnight by wearing a t-shirt.
Cut an onion into two halves & on the inner side of each half, apply 1 tablespoon of brown sugar.
Close the 2 halves with each other & keep it inside a jar.
Let it sit for an hour.
Take this twice a day to prevent cough.
|Serving size: 1/4 onion = 45g|
|Fat, total (g)||0||0%||0.1|
|- saturated (g)||0.01||0%||0.01|
|- sugars (g)||2.3||3%||5.1|
|Dietary fibre (g)||0.8||3%||1.8|
|Vitamin C (mg)||2||5% RDI*||5.0||A source of vitamin C|
|Niacin (mg)||0.1||1% RDI*||0.3|
|Folate (µg)||0||0% RDI*||0|