Onions are purple, or as it is called red, or blue onions, contains many useful substances and has a beneficial effect on the human body. Culinary people often prefer this particular onion, as it has a softer sweetish taste.
Red onion
Red onions contain vitamins B , C, A, PP and many minerals such as magnesium, iron, sulfur, phosphorus, sodium and chromium. There is in this bow and quercetin, which has antispasmodic, anti-edematous, anti-inflammatory and antihistamine action.
Benefits of red onions
Everyone knows from childhood that the onion is very useful. But what is the use of onions, do not everyone know. The fact is that sulfur substances neutralize excess fats, which lead to weight gain. This onion establishes the process of digestion and metabolism. It can be included in the diet of people with high levels of sugar and cholesterol in the blood. Regular consumption of red onions in the amount of four heads per week can reduce the level of cholesterol by about 20%. The most useful properties of red onions, namely the third part of all important substances is in its upper layer, which is located immediately under the skin.
Such an unusual color this onion has due to anthocyanins, useful plant pigments. Anthocyanins do not accumulate or form in the body, but are necessary for humans substances, so it is important to get them from food. These substances strengthen the walls of blood vessels and immunity , resist infections, remove swelling and are powerful antioxidants.
Benefits and harm of blue onions
Even with such a useful onion, there are contraindications. This is due to the fact,
Benefits and harm of fried onions
Basically, red onions are consumed in a raw form. It is often used to decorate various dishes, including salads. Due to its taste and external properties, it is perfectly combined with fresh vegetables. The benefits of red onions will be maximum if it is presented in a dish in a raw form. In fried form this onion is used much less often. Like all fried vegetables, during frying, it loses some of its nutrients.