I actually cannot think of an Asian dish which does not start out with sautéing garlic and onions. These two spices are a kitchen staple, and most of us are aware of the health benefits of garlic – but what about onions?
In ancient Chinese medicine, wild onions were used to treat the common cold, coughs, breathing problems and infections.
Raw onions contain chromium, vitamins B6 and C, dietary fibers, folate, flavonoids and potassium. Onions help lower your blood sugar, cholesterol level and blood pressure. When consumed regularly, onions can help prevent the risks of colon and ovarian cancer, especially if they are cooked with meat.
In addition, the calcium content of onions helps strengthen the bones. Finally, flavonoids work alongside vitamin C to improve the functioning of the blood vessels while decreasing inflammation.
There are several varieties of onions, which include the green, white, red, yellow and red variants. Each color has its own unique flavor, and they can be eaten raw, fried and cooked.
More than just your enjoyment of its pungent taste, onions provide a host of medicinal effects and health benefits which make them something that every kitchen should never be without.