What are the benefits of eating fried onions?

Fried onions have long been one of the main products of Russian cuisine. It is used as an independent snack and added to various dishes. The raw vegetable has a specific taste and smell that not everyone likes. After heat treatment, the aroma softens and the properties are preserved. Let's consider the benefits and harms of fried onions.

Chemical composition and nutritional value of fried onions

Although a vegetable fried in a frying pan contains a large amount of useful substances, its composition is slightly different from fresh. Fried onions contain:

• vitamins B1, B2, B5, B6, involved in metabolic processes, the formation of antibodies and hemoglobin, responsible for the normal functioning of the nervous system;
• nicotinic acid, which promotes the synthesis of proteins and fats;
• folic acid, which normalizes the functioning of the immune system and supports the functioning of the cardiovascular system;
• choline, important for the nervous system, normalizing fat metabolism in the liver;
• biotin, necessary for the regeneration of skin, nails and hair.

The vegetable also contains sulfur, silicon, phosphorus, iron, boron, potassium, manganese, copper, iodine and amino acids.

Reference. To avoid crying while chopping onions, the vegetable is first placed in the freezer for 15 minutes.

Due to its rich vitamin and mineral composition, doctors recommend that women consume onions during pregnancy. The substances it contains are important for the health of mother and child.

Nutritional value per 100 g of product:

• carbohydrates - 27.3 g;
• fats - 13.5 g;
• proteins - 4.5 g.

Calorie content fresh onions - 42 kcal, fried in sunflower oil - 250 kcal.

Beneficial features

Fried onions are a great addition to many dishes. Properties of the vegetable:

1. Has a mild diuretic effect. Useful for edema, when it is necessary to remove excess fluid from the body.
2. It enhances insulin synthesis, which is why onions are recommended for diabetes.
3. Strengthens the immune system. This helps protect the body from viruses, especially in autumn and winter.
4. Destroys fungal infections.
5. Increases appetite.
6. Reduces the concentration of cholesterol in the blood.

Doctors recommend regularly consuming onions for people diagnosed with:

• atherosclerosis;
• diseases of the cardiovascular system;
• hypertension;
• oncology;
• frequent colds.

Vitamin B6, contained in both raw and fried onions, normalizes the following processes in the female body:

• improves well-being during PMS;
• accelerates and normalizes metabolic processes;
• has a positive effect on the digestive system;
• reduces the likelihood of cancer;
• reduces the risk of infertility;
• increases sexual excitability.

Vitamins E and C improve the condition of nails, hair and skin.

During pregnancy, women It is recommended to use a small amount of fried onions. It contains folic acid, which helps the embryo develop properly. Additionally, the vegetable prevents colds.

It is not recommended to eat fried onions as a separate dish during pregnancy to avoid heartburn. It is better to add it to various dishes during cooking.

Important! In the 3rd trimester, the product can cause an allergic reaction.During this period it is better to abandon it.

While the mother is breastfeeding the baby It is important to monitor your health and pay attention to your diet. Beneficial substances from onions enter the child’s body along with mother’s milk.

If slight congestion occurs in the chest, onion compresses are used as an aid to reduce inflammation. This therapy is applicable only at the initial stage of the disease. If you have a fever or persistent chest pain, be sure to consult a doctor.

Fried product is also useful for men:

• increases libido;
• reduces the symptoms of prostatitis in combination with medications;
• eliminates problems with urination due to prostatitis;
• normalizes reproductive functions and improves the quality of seminal fluid.

Fried onions are added to children's diets. They have an unstable immune system, which the vegetable strengthens.

Important! The product is not recommended for children under 1 year of age. There is a possibility of an allergic reaction.

Introduce vegetables into the diet gradually, in small portions. If there is no reaction during the day, onions continue to be used as an additive to main dishes.

It is not advisable to give the fresh product to a child under 3 years of age. It increases the acidity of gastric juice, which irritates the mucous membranes of the stomach and esophagus.

Harm and contraindications for use

Fried onions have a high calorie content, which they acquire due to the addition of oil. Such a dish It’s hard to call it dietary.

Due to the method of heat treatment, people with liver and gallbladder diseases are advised to consume the snack in small quantities or avoid it.

The following categories of people are advised to eat fried onions with caution:

1. For children. Excess fat can cause a negative reaction in the body, including severe nausea.
2. People with asthma. Patients should limit their consumption of the product, as excessive amounts sometimes cause an attack of suffocation.

The product is completely contraindicated for:

• diseases of the gastrointestinal tract, especially in the acute stage;
• diseases of the pancreas: fatty foods aggravate the patient’s condition;
• individual intolerance.

Features of use

When heat treated, onions lose their specific smell and taste, they become softer and more pleasant. The vegetable no longer irritates or burns the oral mucosa.

For frying they usually use:

• vegetable or butter;
• animal fat.

The finished product is used as:

• components for preparing various dishes;
• independent snack;
• side dish for vegetables, meat or grains.

How to reduce the calorie content of fried onions

To reduce the calorie content of the finished product, follow these recommendations:

1. The onions are washed, peeled, chopped and dried with napkins or paper towels. This will remove some of the moisture and reduce oil absorption during frying.
2. Fry the vegetable in vegetable oils (sunflower, flaxseed, olive or coconut). The fewer calories there are in the oil, the lower the energy value of the finished dish will be.
3. When frying, use oil diluted with water in a 1:1 ratio. When frying, do not cover the pan with a lid so that the moisture evaporates faster.
4. After cooking, blot the finished product with a paper towel to remove excess oil.

Conclusion

Due to the large amount of vitamins and minerals, onions bring to the body great benefit. When fried, its composition remains virtually unchanged. The product is useful for adults and children over 1 year old. In moderation and in the absence of contraindications, it strengthens health and the immune system.