THE NUTRITIONAL VALUE OF ONIONS (ALLIUM CEPA)
Onions are members of the lily family whose flavor come from sulphur compounds activated by the enzyme allinase, released when you peel or slice the onion bulb. Heat converts these sulfur compounds to sugars, which is why cooked onions taste sweeter than raw onions.
Thiopropanal s-oxide contained in the onion bulb becomes exposed to air when onions are peeled, and this compound reacts with the lysoyme, an enzyme in the eye, thus producing a weak, sulphorous acid. This causes the burning effect on the eye thus producing tears.
Onions play a major role in the detoxification of putrefactive bacteria in the intestine and the stimulation of juice which help digestion.
When onions are dehydrated (dried), they lose about 96% of their moisture. Onions which are dehydrated without heating do have their flavor preserved.
Dried onions are marketed as onion flakes (large pieces of dried onions), minced onions (small pieces of dried onions),
Onion powder (ground dehydrated onion), and onion salt (onion powder and salt usually contain an anticaking agent such as tricalcuim phosphate, which helps in preventing the powder from absorbing moisture and clumping.
NUTRITIONAL VALUE:
About 2.1 g (1 tea spoonful), of onion when taken provides the body with 0.2g proteins, trace of fat, 1. 7g carbohydrates 8mg calcium and 0.3mg vitamin C (ascorbic acid). Onion is an antioxidant as well as anticarcinogen.
As food, it is part of the spice mixed for "Suya" (barbecue) consumers. It has delightful taste and its fresh aroma is uplifting to those who are not allergic to its smell.
Onion reduces the clotting of platelets in the body and it is reported to lower raised blood dugar levels, when taken with bitter leaf. Onion and honey juiced together is used judiciously for most bronchial complaints. Onion has an antiseptic and anthelminthic effect (expels worms from the body).
Therefore onions are a potent multipurpose heart medicine, confirming ancient folklore that there is more to eating onions than culinary wisdom.
CATEGORIES OF ONIONS.
fresh Onions: This has thin light-colored and high water content. They are milder than the second category,
Storage Onions: This has an intense flavor and are best used in dishes that require longer cooking time. Keep them in a cool, well-ventilated place; they last for up to a month.
FRESH ONIONS.
- Knob or spring.
Typically sold in bunches; these have rounded white bulb bottoms and thick, firmly attached green stems. Slice or quarter them and use in stir-fries.
- Green.
Sometimes labeled as scallions; these have a white base that has not fully developed into a bulb long, straight, bright-green leaves. They are good in salads.
- Sweet
These are hybrids named for the areas where they were developed, such as Vidalia (GA), Maui (HI), Walla Walla (WA), and Texas spring sweet. Mild and creamy, sweet onions are best eaten raw in salads or sandwiches.
STORAGE ONIONS.
- Yellow.
Harvested in the fall and stored in the sheds for year-round sale. These are the most familiar onions in the supermarket. (If you see green sprouts or soft spots, do not buy). The large yellow variety is often marketed as Spanish onion. Use it for onion soup and fried onion rings.
- Pearl.
Image Source: seriouseats.com
Refers to marble-size onions which are sweet and tangy in flavor, with papery skins that match their skins (yellow, white or red). To remove skin, drop in boiling water for a minute; pinch root end and skin will slip off.
- Red.
Often called Bermuda onions; these have papery red skins and are sweeter and milder than yellow onions. Cut up raw, they add a nice jolt of color to salsas and relishes.
- White.
These onions are used in classic Mexican cooking. They are slightly sweeter than yellow onions when raw but very similar in taste when cooked.
Onions are a good source of dietary fiber, and folic acid. They also contain calcium, iron, and have a high protein quality (ratio of mg amino acid/gram protein). Onions are low in sodium and contain no fat.
Is it not this onions that we are eating everyday... It is a serious case oo
Thanks brother for enlightening us...
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