How many calories in onion
Onions contain B vitamins, vitamin C, E and carotenes. It is rich in folic acid. The minerals found in the onion essential elements such as iron, zinc, sulfur, phosphorus, magnesium, potassium, calcium, sodium, copper, iodine. Importance has Ingredient allicin.
Onion decoction is excellent against coughs and colds. Strengthens the stomach and intestines. According to animal studies in the years 1995-2005 allicin may be applied in the treatment of atherosclerosis, or at lowering blood pressure. This substance, however, has also an antithrombotic and anti-inflammatory effects, and acts as an antioxidant. When saving diet is recommended to use only the onion to boil (when preparing sauces, soups etc.), And then remove it from food.
Fresh slice of onion is applied to stings and insect bites. This prevents unpleasant redness and itching. Onions krájejte plastic or ceramic blade. When processing a classic knife soon will oxidize and thus hořkne. Kind of onion is chosen according to the nature of the food to be cooked. On conventional cooking is mostly used classic yellow onions. Without this queen of vegetables do not prepare proper foundation for stew, sauce or broth. Raw suited to the need to haggis and drowned. Well stored. Red onion (Carmen) is excellent in salads or spreads because it has a sweet taste and distinctive color. During this heat treatment, the onion loses its color, not taste. Suitable So even when steaming or baking. The resulting meal then is sweeter and smoother than if we use classical onions. White onions are particularly suitable for cold dishes, because in the cooking process loses its flavor. Cooking does not fit well because it is significantly more expensive than incandescent bulbs. Shallot usually has a sharper flavor than onions classic. Commonly used in particular to prepare French, American and Russian cuisine.