The benefits and harms of boiled onions for the human body

Onions are often included in a variety of salads, homemade preparations for the winter, first and second courses. Beneficial features This product is well preserved even during heat treatment.

Boiled vegetables not only replenish the supply of valuable compounds and microelements, but also alleviate the condition of many diseases and disorders in the body.

Chemical composition, nutritional value, glycemic index, trace elements and vitamins

100 g of product contains about 10 g of carbohydrates. The calorie content of such a portion is 44 kcal.

The fat content is 0.19 g, protein - 1.35 g, water - about 88 g. The boiled vegetable also includes dietary fiber (7%).

Attention! An undeniable advantage eating onions - lacks cholesterol and trans fats.

The boiled product is well suited for dietary nutrition, as it has a low glycemic index (10).

The boiled vegetable contains numerous vitamins:

• group B;
• tocopherol;
• ascorbic and nicotinic acids;
• phylloquinone.

This onion is rich in macro- and microelements:

• calcium;
• potassium;
• magnesium;
• sodium;
• phosphorus;
• zinc;
• selenium, etc.

It also contains quercetin, nonessential and essential amino acids, saturated and polyunsaturated fatty acids, phytosterols, phytoncides, flavonoids, and antioxidants.

Useful properties of boiled onions

The therapeutic effect of the product on the body is determined by the properties of its components.

To whom and how is it useful?

Regular consumption of boiled onions contributes to:

• stabilization of metabolism;
• increasing immunity;
• improving the quality composition of blood cells;
• formation of new tissues;
• relieving inflammation and spasms;
• reducing the amount of bad cholesterol;
• normalization of blood glucose levels;
• restoration of normal hormonal levels;
• improvement of appetite.

The product has a diuretic effect, the ability to remove harmful substances and toxins from the body. Antioxidants and glycosides prevent the development of cancer. Phytoncides and flavonoids destroy pathogenic microorganisms that cause viral infections.

Natural enzymes in combination have a positive effect on the state of the nervous, digestive and endocrine systems.

Such therapeutic properties of boiled vegetables make it useful for a number of pathological conditions, including:

• gastritis;
• pancreatitis;
• stomach ulcer;
• hypertension;
• avitaminosis;
• diabetes;
• bronchitis and bronchial asthma;
• atherosclerosis;
• viral infection;
• obesity;
• haemorrhoids;
• skin disease (calluses, warts, boils).

In order for onions to retain more nutrients, heat treatment should be short.

Harm and contraindications for use

Excessive consumption of boiled vegetables can lead to gastrointestinal upset, which may be accompanied by:

• discomfort in the stomach area;
• diarrhea;
• increased gas formation in the intestines;
• heartburn.

A direct contraindication to the use of the product is individual intolerance to its components. Its inclusion in the diet can provoke an allergic reaction.

What types of onions can be cooked

For cooking It is preferable to take varieties whose turnips are white, yellow or brown. Also used for cooking are shallots, which have a delicate and delicate taste.

Reference! Red onions are not suitable for heat treatment. It is only suitable for salads and marinades.

Features of use and recipes

Boiled onions are eaten in salads, appetizers, first and second courses. It is used as a main ingredient or as a complement to other products.

Cooking methods

Onion soup is often included in the diet - the dish is not only healthy, but also tasty.

To prepare it, take the following ingredients:

• medium-sized bulbs – 3-4 pcs.;
• a small piece of cheese;
• vegetable broth – 1-2 l;
• flour - 3 tbsp. l.;
• vegetable oil – 3 tbsp. l.;
• salt (to taste).

Prepare according to the following scheme:

1. Bryndza and flour are fried in a frying pan.
2. The bulbs are placed in the broth and cooked until tender.
3. All components are mixed.

This dish normalizes digestive processes, improves intestinal function, removes harmful cholesterol and has a beneficial effect on the nervous system.

Boiled vegetables can also be used as a side dish. To prepare it you will need the following products:

• bulbs – 5-6 pcs.;
• odorless vegetable oil – 3-4 tbsp. l.;
• black pepper – 5 pcs.;
• caraway sprig;
• salt (to taste).

It is preferable to take shallots. It has a delicate taste and does not give bitterness. In its absence, yellow bulbs are used.

Recipe:

1. Clean the bulbs.
2. Place them in a saucepan and add the rest of the ingredients.
3. Fill the water so that its level is slightly higher.
4. Bring to a boil and keep on low heat for 20-25 minutes.

After cooling, cut the onions in half and place them cut side down in a dry frying pan. Put on the fire for another minute.

The finished side dish can be combined with meat products and used to decorate a salad. This dish looks beautiful, appetizing and emits a pleasant and subtle aroma.

Reference! You can also add green basil, bay leaf or cloves when cooking.

Features of the use of boiled onions in folk medicine

Boiled vegetables do not put a strain on the mucous membrane of the gastrointestinal tract, so in folk medicine it is often used for problems with the digestive system.

Indications for its use:

1. Pancreatitis. The product has a positive effect on the functioning of the pancreas, eliminating inflammation, congestion and saturating the body with useful components. To relieve symptoms, it is recommended to eat one boiled or baked onion in the morning on an empty stomach for four weeks.
2. Gastritis. A therapeutic diet is used using boiled onions, which are subjected to short heat treatment. In case of exacerbation, it is recommended to refrain from such a product.
3. Stomach ulcer. Boiled vegetables do not stimulate the secretory activity of the organ and do not irritate its mucous membrane. Doctors advise regularly consuming onion-based broth, which contains a large amount of nutrients.

Boiled onions are included in a comprehensive course of treatment for diabetes. Glycogen in its composition normalizes blood glucose levels, and iodine improves metabolic processes. Vitamin and mineral components provide increased immunity and defenses of the body. Endocrinologists recommend eating boiled onions before meals.

The product will be useful for women during breastfeeding and recovery after childbirth. Boiled vegetables do not have a pronounced aftertaste and do not affect the taste of breast milk. When consuming it, an allergic reaction very rarely develops.

Important! This dish should be introduced into the diet from 2-3 weeks after birth.

In folk medicine, boiled onions are widely used for colds and bronchitis.

The product helps:

• liquefying and removing mucus from the body;
• reducing the inflammatory process;
• increasing immunity.

Onion decoction with honey is effective. To prepare it take:

• large onion;
• sugar – 0.5 tbsp;
• honey - 3 tbsp. l.;
• boiling water – 200 ml.

Prepare according to this recipe:

1. The vegetable is crushed using a grater or blender.
2. Transfer to a saucepan and add water and sugar.
3. Place on fire, bring to a boil and simmer for three hours, stirring regularly.

After cooling, honey is dissolved in the composition. Used for treatment 5-6 times a day after meals. Duration of treatment is a week.

In case of a fracture, boiled onions accelerate the process of bone healing. To prepare the remedy take:

• medium-sized onion turnips - 2 pcs.;
• vegetable oil – 30 ml;
• boiling water – 1 l.

The product is crushed in a blender and fried in a frying pan. Transfer to an enamel container and pour boiling water over it. Simmer on fire for about 10 minutes. It is recommended to drink the resulting composition on an empty stomach, one glass per day.

In what form are onions most beneficial?

Doctors and nutritionists advise eating fresh onions, as they contain significantly more vitamins, macro- and microelements and other valuable compounds. During heat treatment, vitamin C is destroyed. In the final product, its amount is reduced by 10 times.

However, for some conditions and diseases (diseases of the digestive system in the acute stage), it is recommended to replace fresh onions with heat-treated ones.

Conclusion

Although boiled onions lose some of their valuable components, they are a good way to replenish nutrients in the body. Its gentle effect on the digestive system allows it to be used in the treatment of numerous diseases.

Unlike medications, this remedy does not cause side effects - it is not only effective, but also safe. Consuming the product in reasonable quantities and following the recommendations of specialists will help solve many health problems.