White onion is an ancient garden culture that came to us from Asian countries, a close relative of the usual onion. This is not only a bright seasoning that improves the taste of traditional dishes, but also a healthy vegetable that can saturate the human body with useful vitamins and microelements.
Description and characteristics
More than 300 varieties of onions are found in the wild. As garden crops, only 7 species are cultivated by mankind. The white look is an invaluable storehouse of vitamins, macro and microelements.
Scientifically speaking, white, purple and yellow onions are all from the same species. It is one of the most common vegetable crops cultivated by mankind for over 5,000 years. The white vegetable has large, even bulbs, although it is stored worse than the usual yellow one.
The difference between white onions and ordinary ones
What is the difference between these close relatives? The white onion is usually larger than the yellow one. In addition to the color of the husk - in white, it somewhat resembles a blank sheet of paper, vegetables are different in taste and smell.
White onions are much more aromatic and sweeter than onions. It tastes softer - there is no habitual, rather sharp bitterness.
There are other differences between white onions and onions:
- more iron salts;
- higher content of vitamins, essential oils;
- higher content of natural sugars and mineral salts;
- significantly shorter (in comparison with onions) shelf life.
There are also functional differences - white vegetables are more often used fresh, for making salads, while onions are versatile. A native of Asia, he is very popular in Latin America, Spain. In hot countries, it is more often used as a salad. To the north (for example, in France) - the famous onion soup is made from it.
Composition and properties of white onions
White onions contain vitamin C, vitamin E, vitamin H (biotin), vitamin PP (nicotinic acid), numerous vitamins of group B. The trace elements include: calcium, magnesium, manganese, iron, phosphorus, zinc, potassium. Let's not forget about essential oils (phytoncides).
It is a valuable source of iron, which the human body needs to synthesize hemoglobin. Iron salts contribute to the recovery of anemia. This is especially important given the current flourishing of the vegetarian culture, which has led to a decline in meat consumption by many young people.
Zinc promotes the production of sex hormones, as well as the hormone insulin. A significant amount of keratin, which contributes to the beauty and health of hair and nails, is contained in green feathers.
White onions are very useful for diet menus. Salads, the recipe of which includes it, normalize the work of the entire gastrointestinal tract, contribute to weight loss.
Useful properties and contraindications
Onion is a natural antiseptic; this medicine has been known since the time of Hippocrates. The phytoncides contained in the plant have a direct effect on a number of bacteria and pathogenic fungi.
Due to its pronounced antibacterial effect, it can be additionally used as a folk remedy, in the treatment of stomatitis, tonsillitis, acute respiratory diseases... For the prevention of upper respiratory tract infections, doctors recommend systematically inhaling the smell of fresh chopped vegetables (in autumn and spring).
Children under 1.5 years of age are not recommended to give raw onions. At all poles, it can burn the delicate mucous membrane of the child's digestive organs. From the age of 1 year, it is applicable in the children's menu, thermally processed - as part of vegetable purees, or soups.
Doctors try to limit the consumption of white onion only in extreme cases:
- with diseases of the nervous system (sleep disturbance, irritability);
- with migraine;
- with severe symptoms of hypertension.
It is advisable to completely exclude the vegetable from the diet of patients with flatulence, since this vegetable stimulates the formation of gases in the intestines. People who are overweight should not eat. White vegetable stimulates the secretion of gastric juice, increases appetite. With its aroma, the vegetable improves the attractiveness of dishes, and as a result, you can eat much more than a standard portion.
Use in traditional medicine
Since ancient times, the vegetable was considered a medicinal plant. The ancient Egyptians even wore it around their necks as an amulet. The Roman gladiators ate it before the fight so that more forces arrived. It is believed that a healthy vegetable can relieve acne, dandruff, rheumatic joint pain.
Onion juice is good for insect bites - mosquitoes, ants, wasps, bees, or horseflies. Lubricate the bite with fresh juice, and the itching will subside, there will be no swelling.
In folk cosmetic and medical recipes, the vegetable is present as an antiseptic component. Onion gruel with lime honey (in equal proportions) was used by traditional healers as a fortifying face mask, whitening age spots, significantly reducing the appearance of acne.
The crushed onion was used to treat burns and complex infected wounds. And now this knowledge can be used to alleviate the patient's condition in non-standard situations, before providing first aid.
Cooking recipes
Onions are constantly present in our menu. A variety of soups, meat, fish and vegetable dishes - all these dishes are traditionally complemented by a fresh onion, enriching their taste.
From a medical and culinary point of view, onions are best used in foods with fats. Fats allow you to dissolve and absorb nutrients. Sour cream, olive, or sunflower oil can serve as a sauce for it. Fats soften the taste of the dish and reduce the aggressive effect of the vegetable on the mucous membrane.
He will help a healthy person adapt the body to an exotic trip. The day before, and then on your return, you should eat a slice of onion with bread. It activates the immune system, the body can more easily cope with the flight, contrasting changes in climatic conditions.