Onions are a nutrient-dense food, meaning that while they are low in calories they are high in beneficial nutrients like vitamins, minerals and antioxidants. One cup of chopped onion contains approximately
15 grams of carbohydrate,
0 grams of fat,
0 grams of cholesterol,
3 grams of fiber,
7 grams of sugar,
2 grams of protein and
10% or more of the daily value for vitamin C, vitamin B-6 and manganese.
Onions also contain small amounts of calcium, iron, folate, magnesium, phosphorus and potassium and the antioxidants quercetin and sulfur.
- Onions contain chromium, which assists in regulating blood sugar.
- For centuries, onions have been used to reduce inflammation and heal infections.
- Raw onion encourages the production of good cholesterol (HDL), thus keeping your heart healthy.
- A powerful compound called quercetin in onions is known to play a significant role in preventing cancer.
- Got bitten by a honeybee? Apply onion juice on the area for immediate relief from the pain and burning sensation.
- Onions scavenge free radicals, thereby reducing your risk of developing gastric ulcers.
- Those bright green tops of green onions are rich in Vitamin A, so do use them often.
The phytochemicals in onions improve the working of Vitamin C in the body, thus gifting you with improved immunity.
SLEEP & MOOD
Folate, found in onions, may help with depression by preventing an excess of homocysteine from forming in the body, which can prevent blood and other nutrients from reaching the brain. Excess homocysteine interferes with the production of the feel-good hormones serotonin, dopamine, and norepinephrine, which regulate not only mood, but also sleep and appetite as well.4
SKIN & HAIR
Adequate intake of vitamin C is needed for the building and maintenance of collagen, which provides structure to skin and hair.
Tip: The flavonoids in onion tend to be more concentrated in the outer layers of the flesh. To maximize your health benefits, peel off as little of the fleshy, edible portion as possible when removing the onion’s outermost paper layer. Even a small amount of “overpeeling” can result in unwanted loss of flavonoids. For example, a red onion can lose about 20% of its quercetin and almost 75% of its anthocyanins if it is “overpeeled.”
Sources: whfoods.com / care2.com / medicalnewstoday.com