Talk of Indian cuisine and the first thing that strikes your mind is curries and an imperative component of these curries is onion. Not only curries but also the famous Mumbai pav bhaji would be incomplete without that onion garnish before being eaten. Onions are used in various cuisines around the world and in our Indian cuisine itself they are important food elements in various culinary delights. The plants in the genus Allium are commonly referred to as onion. The scientific name of the bulb onion is Allium cepa.
Why do we cry when we chop onions? When we cut onions the cells are broken which results in the release of the enzymes alliinases that act on sulphide to produce sulfenic acids which being highly unstable are immediately converted into syn-propanethial-S-oxide, which is a volatile gas. This gas on reaction with moisture forms sulphuric acid which is responsible for the irritation of the eyes. The tears are formed by tear glands to remove the irritant from the eyes. That is why people shed tears while slicing onions.
Although, the person chopping them up is reduced to tears but they are worth all the hassle. It is not only a matter of taste but also a question of health. Onions are packed with many compounds that can be beneficial to our health. These include allyl propyl disulphide, quercitin, chromium, Vitamin C, molybdenum, manganese, phosphorous, folate and numerous flavonoids to name a few.
Onions offer cardiovascular benefits, lower blood-sugar levels, benefit gastrointestinal health and bone health, protect against various cancers and display anti-bacterial and anti-inflammatory activity. Onions also exhibit healing properties and are used in treatment of blisters, boils and topical scars. Homeopathy emphasizes their use in treatment of hay fever and rhinnorhea.
So have you had your daily dose of onions today? After all it is one of the easiest things you can do for your well-being.
Image: Essentialoil, Whfoods
Via: Whfoods
