Health Benefits of Eating Red Onions

Onion is a small herb plant that grows to about 2 feet tall. Its underground globular bulb is actually a stem which consists of modified leaves arranged in whorls. There are many cultivar varieties of onions grown around the world. On an average, its crop takes about three to four months from seedlings to harvest. Top greens or scallions and flower heads are also eaten all around the world.

Sharp, pungent smell of onion is due to its sulfur compound, allyl propyl disulphide. Spanish red onions generally possess less of this compound and therefore mild flavored than white or brown varieties. This characteristic of Spanish variety would makes them ideal for use in raw salads.

Shallot (Allium cepa L. var. aggregatum) is a variety of onion that produces a cluster of small-elongated bulbs from a single plant. Shallots are relatively smaller, less pungent and tastes sweeter than onions.

Health benefits of Onions

• Onions are very low in calories and fats. 100 grams carry just 40 calories. However, rich in soluble dietary fiber.
• Phyto-chemical compounds allium and Allyl disulphide in the onions convert into allicin by enzymatic reaction when its modified leaves are distorted (crushing, cutting, etc). Studies have shown that these compounds have anti-mutagenic (protects from cancers) and anti-diabetic properties (helps lower blood sugar levels in diabetics).
• Laboratory studies show that allicin reduces cholesterol production by inhibiting HMG-CoA reductase enzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral, and anti-fungal activities.
• Additionally, Allicin also decreases blood vessel stiffness by facilitating release of nitric oxide (NO) and thereby bring a reduction in the total blood pressure. Further, it blocks platelet-clot formation, and has fibrinolytic action in the blood vessels. Altogether, it helps decrease in overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.
• Onions are rich source of chromium, a trace mineral that helps tissue cells respond appropriately to insulin levels in the blood. It thus helps facilitate insulin action and control sugar levels in diabetes.
• They are also good source of antioxidant flavonoid quercetin, which is found to have anti-carcinogenic, anti-inflammatory, and anti-diabetic functions.
• They are also good in antioxidant vitamin, vitamin-C and mineral manganese. Manganese is required as a co-factor for anti-oxidant enzyme, superoxide dismutase. In addition, isothiocyanate anti-oxidants in them help provide relief from cold and flu by exerting anti-inflammatory actions.
• Onions are also good in B-complex group of vitamins like pantothenic acid, pyridoxine, folates and thiamin.Pyridoxine or vitamin B-6 helps keep up GABA levels in the brain, which works against neurotic conditions.