ONIONS
April 10th, 2012 → 1:05 am @ Shanti
“Vitamins and minerals in fresh food”
ONIONS
Onions must be the most versatile vegetable and they are used in every country around the world. Apart from being edible, they are also used as a medicine. I used it in my practice, to get rid of ear aches.
There are many cultivars of the onion family and even the tops are used. The pungent smell of onions is due to the sulphur content in them. We all know the Spanish reds, the brown and the white onions, but there are more, such as the shallots, which are sweeter. The onions are low in calories, but rich in dietary fibre. A great anti oxidant and rich in Chromium.
We see onions plaited together in bunches in Italian kitchens for future use and are a decoration in those kitchens.
Vitamins: C, B6 and B9 quite high; B1, B5, B2, B3.
Minerals: Manganese, Phosphorous, Copper, Iron, Potassium, Magnesium, Calcium, Zinc.
Don’t cry any more when you slice an onion. Once you trim the ends off the onion, immerse the bulb into some cold water for a few moments and all will be well. Now you can slice it comfortably.
