Onions: what is a vegetable good for?

Onion is an invariable ingredient in many recipes in folk medicine, it is used in various culinary delights. This root crop has never lost its attractiveness and zest at any time. Although it has the only drawback - an unpleasant odor, you can put up with it, since onions have a large number of useful properties that have a beneficial effect on the body.

Content:

• Onions - composition and useful properties
• Application
• Harm and contraindications
• How to choose the right onion
• Vegetable storage methods

Onions - composition and useful properties

The onion root vegetable received its first application in the countries of Asia and the Mediterranean. It was first introduced to Russia only at the end of the 12th century. About 400 varieties are known, most of which are grown in the territory of our state. Onions are a perennial root vegetable with roots that can extend as deep as 0.5 m.

It can be golden, white, red or purple in color, while being either round or flat.

A perennial plant boasts a rich list of beneficial ingredients found inside the bulb:

• The feathers contain vitamins A, C, group B, zinc, sulfur, chlorophyll, a certain amount of bioflavonoids, iron, fluorine, magnesium;
• The bulb is endowed with the properties of a natural antibiotic, while it contains a list of vitamins E, K, C, a lot of essential oils, cobalt, saponins and alkaloids, carotene, natural sugars, iodine, nicotinic acid, inulin, mineral salts and proteins, a high level of fiber.
• Onions are endowed with properties of such a spectrum of action - antimicrobial and anti-inflammatory, hematopoietic, tonic, diuretic and antiviral, as well as tonic.

The benefits of this vegetable are to cleanse the blood, activate metabolism, improve digestion and the general condition of a person. It has a beneficial effect on the replenishment of the body with vitamins during spring avitaminosis, it has proven itself well for improving appetite.

Application

The golden root vegetable is recommended:

1. With diabetes mellitus, for the prevention of cancer, in the presence of prolonged constipation, people suffering from skin diseases.
2. Copes well with the elimination of streptococcal pathogens and other pathogens, kills diphtheria and tubercle bacilli.
3. The composition of the vegetable has a rejuvenating effect on the body.
4. Onions are used to treat angina, rhinitis, bronchitis, worms, constipation, influenza, urolithiasis, colds, coughs, and gout.
5. If there are age spots on the skin, I apply it to the affected area, and in the case of a burn, it copes well with the burnt surface.
6. With arthritis, a compress of onion gruel helps. It should be grated, the resulting slurry should be applied to gauze and applied to the sore spot. Put a plastic bag on top and tie with a woolen cloth.
7. With an unhealing festering wound, knowledgeable people apply the same gruel as in arthritis. The juice helps draw out all the pus and sterilize the wound.
8. At the time of a toothache, a twisted cotton or gauze swab is dipped into such a gruel and applied to a sore tooth.
9. At the time of seasonal viruses, doctors recommend that you include onion, it helps to avoid illness. In case of a cold or flu, it is advised to squeeze the juice from the torch and rub their feet, while wearing warm socks to keep warm.
10. This ingredient is also used in cosmetology for face and body skin care. For strengthening the hairline and combating dandruff.

Thus, the use of the root vegetable is widespread not only in the kitchen, but also for medical purposes and cosmetology, it also has a great effect.

Harm and contraindications

Like any other product, onions have contraindications for a certain contingent of people. Instead of benefit, the root vegetable can significantly harm, so it is possible that the initial indicators will deteriorate instead of curing.

It is contraindicated to consume raw onions for such individuals:

• With high sensitivity - due to the irritating effect that the root crop turns out to be on the mucous membrane of the intestinal walls. This process can exacerbate existing inflammation.
• Not recommended for gastritis and ulcerative colitis, kidney or liver disease.
• If you have difficulty breathing or asthma, you should not eat onions, as they can provoke suffocation with their pungent odor.
• You should not experiment with the use of a vegetable under the prerequisites for the appearance of hypertension or other heart diseases. This can end in disastrous results;
• Children under 3 years of age are strictly prohibited from introducing them into the diet raw, only boiled.
• People suffering from excessive gas formation and its congestion (Metabolism) should avoid a large amount of onions in their food, as they can provoke severe bloating.

Thus, when eating a tear vegetable, it is better to consult a doctor, and also not to enter large dosages, but be content with small volumes so as not to cause a negative reaction.

How to choose the right onion

When buying splinters, you need to carefully consider them, smell and weigh them. The appearance of the purchased vegetable should be perfect - without spots, dots, mold inclusions, insect holes or damage during transportation.

The onion should be firm and dry on top.

When pressed on the husk, it peels off - this is a sign of a quality product. The top dry skin should shine. Otherwise, turbidity of the upper casing indicates improper long-term storage or poor transportation conditions. You should pay attention to the shape and weight - they must correspond to reality. If the torch is large, but weighs several times less, then it can be either a rotten internal cavity or parasite damage.

It is worth sniffing the splinter, since the smell should come from it of a normal fresh product, and not of a musty spoiled vegetable. In the presence of sprouts from the head, it is not recommended to acquire such a fruit. The sprouts suck the juice out of the core, making the root vegetable dry and unusable. If an onion without an upper peel was seen on the shelves of the store, then you can purchase it if you wish, but it is advisable to use it as soon as possible. Otherwise, it will deteriorate - it will dry out and lose its original qualities.

Vegetable storage methods

Before storing a perennial vegetable for storage, it must be properly prepared. Before digging up, you should check for readiness - the husk leaves well, the leaves turn yellow and dry out.

It is uprooted in the early morning and allowed to rest for several days - dry in the sun. Then it is cleaned from the ground, and dried for 3 days in the open air at a temperature not lower than +25 C.

There are several ways to store it:

1. Bulk placement - vegetables are placed in bulk in well ventilated areas.
2. In bags - storage is organized in dense polyethylene nets. The bags are placed horizontally. Each such net - fits up to 40 kg.
3. In a container - for root crops used for food use, the most rational choice of storage is to be placed in containers of 150-200 kg.
4. Drawers - well-proven in storage drawers with cracks made for 25 kg weight.
5. Trays - have very good ventilation conditions. In such containers, the tear vegetable does not deteriorate for a long period of time.

It is imperative to make ventilation of the room, which will contain containers with root vegetables. Otherwise, if the air is musty and humid, then the storage time will sharply decrease. In this way, onion must be properly selected and stored so that it is only beneficial in human use for various purposes.

More information can be found in the video: