If I eat onions every day, wouldn’t I need to go to the hospital

A 2019 survey of 2,000 people in the U.S. voted corn as a new favorite vegetable with a 91% approval rating. Onions, with an 87% approval rating, rank in the top 5 favorite vegetables, and follow closely. The survey found that the least preferred vegetables included asparagus, massage mushrooms, and eggplant.

Many experts believe that the first onions appeared in Central Asia. Most people agree that this vegetable has been cultivated for nearly 5,000 years and could be one of the earliest grown crops because it is easy to grow and transport and has a long shelf life.

Pliny the Elder made a list of how the Romans used onions before they were killed by a volcano in Pompeii. His literature has shown that onion’s healing properties include its ability to induce sleep, treat toothache and stomatitis, and resolve vision problems. Jeonggwan Business Trip Massage Others have recorded the use of onions to treat headaches and heart disease.

In the Middle Ages, massage onions were used to relieve headaches, hair loss, and to pay rent. The first pilgrims brought onions to the Mayflower to the United States and cultivated them, and in New England, onions became one of the first products on the market.

Onions are a member of the allium plant, which includes garlic, leek, shallot and western leek. In the United States, about 125,000 acres of land produce 2.8 billion kilograms of onions each year. Other countries that produce onions in large quantities include Turkey, Pakistan, China and India.

According to Live Science, the average American eats about 9 kilograms of onions per year on average.

Nutritional Value Evidence of Onions’ Health Benefits

Many of the health benefits of eating onions appear to stem from the nutritional value of this vegetable. One small onion has just 28 calories, 6.5 grams carbohydrates, and 1.1 grams total fiber. Onions also contain the following ingredients:

16.1 mg (mg) calcium
7mg magnesium
102mg potassium
5.18mg vitamin C
4.27mg choline
Onions are also surprisingly high in beneficial polyphenols. This group of plant compounds plays an important role in the prevention and reduction of diabetes, cancer and cardiovascular disease.

When comparing the polyphenols and antioxidant capacities between red and yellow onions, the researchers found that the outer layers of onions had the highest total polyphenols and flavonoids.

Both types of onions had the highest antioxidant properties in the outer layer. Overall, however, red onions had better antioxidant properties, and had more total polyphenols and flavonoids involved in antioxidant properties.

Onions contain over 25 flavonoids that help prevent cell damage that contributes to chronic diseases like massage diabetes and heart disease.

In addition to the calcium content that promotes strong bones, onions also relieve oxidative stress, reducing bone loss and preventing osteoporosis.

Onions are not only a good source of vitamin C, but also vitamins A and K, which help protect your skin from UV rays. Vitamin C also helps the body produce collagen, a structural support for skin and hair.

Prebiotic compounds have several benefits
Prebiotics are non-digestible fibers that help nourish the body’s beneficial bacteria. As a result, these bacteria aid in the digestion and absorption of food and play an important role in the functioning of the immune system.

One of these prebiotics is inulin, which is a water-soluble form of dietary fiber found in onions.

Inulin is found in thousands of plant species, and most experts agree that chicory root is the richest source of up to 20 grams of inulin per 100 grams of weight.

Pork potatoes, garlic, asparagus and raw onions are also important sources, measuring up to 19 grams for pork potatoes and 5 to 9 grams for raw onions.

Because fiber improves digestive health and helps relieve constipation, your intestines are strengthened with the right amount of fiber. In one study, researchers found that people who took inulin had bowel movements with improved stool levels, and another four-week study found that older adults had less constipation and better digestion.

In addition to supplying beneficial bacteria massage to the gut microbiome genome, inulin has also been shown to promote weight loss and reduce liver fat cells in early diabetics.

Because inulin is colorless, invisible taste, and easily soluble, manufacturers are adding inulin to foods to increase the fiber content of processed foods. Data reviewing inulin studies published in the U.S. Pharmacist showed that inulin also affects mineral absorption and can potentially affect fat levels.

Several studies have shown that it helps improve calcium absorption, which is a huge benefit of onions, which are a rich source of calcium.

Overall, the data on the impact on fat were mixed due to the small number of participants in most studies. However, past studies have shown that soluble fiber lowers fat levels.

In a study of women with type 2 diabetes, researchers found that people who used insulin had better blood sugar control. Foods rich in flavonoids, such as onions, appear to help inhibit the growth of H.pylori, a type of bacteria that causes most ulcers.

Allium vegetables involved in cancer prevention
Allium vegetables are popular in a wide variety of cuisines around the world, and some epidemiological studies have found a link between those who consume large amounts of allium vegetables and a reduced risk of cancer, especially in the gastrointestinal tract.

Most of these studies have come from mechanistic or’designed to understand biological or behavioral processes, pathophysiology of diseases, or mechanisms of action of interventions’.

Some of these were clinical trials evaluating the mechanisms by which the sulfur compounds in allium vegetables affect the bioactivation and antimicrobial activity of carcinogens. In a literature review, the researchers found that “Allium vegetables and their constituents affect each stage of carcinogenesis and influence many biological processes that control cancer risk.”

A study published in the Asia-Pacific Journal of Clinical Oncology in early 2019 revealed the results of an analysis of 833 colon cancer patients compared to the same number of healthy controls. Demographic and diet data were collected using interviews.

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