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Nutritional Value of Onion
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Onion is a nutrient-rich plant, the composition of onion is measured as blow:
100 grams of fresh onion contain about 88g water, 1-1.8 grams of protein, 0.3-0.5 g fat, 5-8 grams of carbohydrates, 0.5 g fiber, 130 kJ calories, 12 mg calcium, 46 mg phosphorus, 0.6 mg of iron, 14 mg vitamin C, 0.5 mg niacin, 0.05 mg riboflavin, 0.08 mg thiamine, 1.2 mg carotene. Onion also contains polysaccharides and many amino acids. Its volatile oil is rich in allicin. The component in onion that cause tear is cycloalliin.
The onion bulbs and leaves contain a volatile oil called propylene sulfide, a spicy substance that has a strong bactericidal effect and helps us to fight against influenza virus.
Onion has a pungent odor that can increase the secretion of digestive juices in the stomach, intestine and other digestive glands. It helps to increase appetite and promote digestion. Onion contains a type of sulfur compound that can be used in the treatment of indigestion and loss of appetite.
Onion contains prostaglandin A, a substance that expands blood vessels, reduces blood viscosity and pressure, increases the coronary blood flow and prevents thrombosis. Eating onions regularly also promote sodium excretion, which has great health benefits to patients with hypertension, hyperlipidemia and cardiovascular disease.
Modern medical research also shows that onions contain selenium. Selenium is an antioxidant, and its role is to enable the body to produce a large number of glutathione, glutathione has the function to carry oxygen for cellular respiration. The increase of the human body’s selenium content will greatly decrease the incidence of cancer. Therefore, the onion is a health food to fight with cancer.
Onion also contains lots of sugar, protein and various inorganic salts, vitamins and other nutrients, all of which play important role on metabolism, they have strong stimulating effects on the appetite and can help digestion and promote the absorption of other nutrients. Onion can reduce blood cholesterol and triglyceride levels, which may play a role in preventing hardening of the arteries.
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