The benefits of onions have been known since ancient times. Hippocrates also advised him to use it for gout, rheumatism and obesity. From the article you will learn how the composition of the vegetable changes and whether there is any benefit in it after heat treatment.
Calorie content and composition of the product
The composition and benefits of onions will vary depending on the form in which it is presented - in fresh, boiled, frozen, dry, baked. Boiled vegetable contains vitamins of groups B, C, E, K, PP. Of the micro and macro elements in boiled onion, 10 minerals are present, among which are potassium, calcium, magnesium, sodium, phosphorus, iron, manganese, copper, selenium, zinc. As for calorie content and nutritional value, 100 g of boiled onion contains 44 kcal, 1.4 g of protein, 0.2 g of fat, 8.8 g of carbohydrates, 1.4 g of dietary fiber, 87.86 g of water.
Did you know? The ancient Romans believed that the bow gives strength and courage to the legionnaires. Therefore, the vegetable was required in the soldering of warriors.
Properties of boiled onion for the body
The chemical composition determines the benefit and harm of a vegetable plant to humans. First of all, the peculiarity of this product is that it can be consumed by those people for whom fresh onion is contraindicated. Indeed, after heat treatment, bitterness and pungency in taste disappear.
The vegetable becomes soft and tender. In this form, it is better digested by the digestive system and does not irritate the mucous membranes. Therefore, it can safely be eaten by persons with digestive diseases.
What is useful
Here are the useful properties of a cooked product:
- Positive effect on metabolic processes.
- It has a beneficial effect on the digestive, endocrine, nervous, immune systems.
- Replenishes the body with essential vitamins and minerals.
- Eliminates inflammation and cramping.
- It produces a diuretic effect.
- Normalizes blood sugar.
- Lowers the level of "bad" cholesterol.
- It prevents the development of atherosclerosis, vitamin deficiency, hypertension, acute respiratory viral infections, and diabetes mellitus.
Important! To preserve as many vitamins and minerals in the onion as possible, it should be cooked for no longer than 3-4 minutes.
What is harmful
Despite the large number of beneficial properties that onions have, it can also be harmful. So, a gastrointestinal tract disorder is possible in case of excessive consumption of a vegetable or the presence of an allergy in a person, product intolerance. Also, after eating boiled onions, headache may develop.
Can I use boiled onions
It is known that onions and leeks in their fresh form are contraindicated for people diagnosed with pancreatitis, gastritis, and gastric ulcer. Let's see if such patients can eat boiled vegetables.
With pancreatitis
Gastroenterologists are allowed to eat boiled onions with pancreatitis. This product is not included in the banned list, since it does not irritate the gastrointestinal mucosa, and the digestive system digests it without any problems. In addition, boiled onion helps to normalize the work of the pancreas, relieve inflammation, and normalize the acid-base balance. To improve the condition, it is recommended to eat 1 boiled head in the morning on an empty stomach for a month.
Important! The recommendation does not apply to people in whom pancreatitis is in the acute phase. In this condition, you must follow a strict therapeutic diet.
With gastritis
With gastritis, which is in remission, it is also possible and even necessary to eat boiled onions. There is a special diet consisting of first courses, appetizers and salads with the addition of boiled onions, which cooked for several minutes. But the product should never be eaten by those who have an acute stage of gastritis, a lot of erosion in the gastric mucosa, and atrophic stage.
With a stomach ulcer
It is allowed to use boiled bulbs even with such a serious disease as a stomach ulcer. The fact is that a vegetable that has become soft after heat treatment does not lead to the release of excessive amounts of gastric juice and irritation of the mucous membrane. It is best to add the product to the vegetable broth. So, the benefit from it for a sick stomach will be especially great. Use should be limited to small portions.
With diabetes
In the list of useful properties mentioned above, boiled onions contribute to the normalization of blood sugar and prevent the development of diabetes. Therefore, they need to eat and people with an existing diagnosis.
By the way, diabetics are allowed to use not only boiled, but also baked onions. They replenish the body with vital vitamins and minerals, regulate blood sugar.
When breastfeeding
There are periods in the life of women - pregnancy and lactation, when they carefully need to monitor their diet, since the state of the child’s body also depends on how high-quality products are in it and how balanced it is. It is known that onions when consumed fresh can give the milk a pungent taste. But in a boiled form, this is not observed.
Therefore, a nursing mother can safely eat boiled onions, without fear for the quality of breast milk. But the introduction of this product into the diet needs to start with a small amount, constantly monitoring the condition of the baby. If a rash appears on his body, colic and other undesirable reactions occur, the use of onions must be stopped.
Other uses for boiled onions
In folk medicine, there are several recipes that are designed to get rid of cough and treat fractures.
Against cough
If a cough has become a complication from the development of a viral infection in the body, then at the beginning of its occurrence you can use boiled onions so that bronchitis does not occur. It will contribute to liquefaction and rapid elimination of sputum, reduce the frequency of coughing, weaken it and increase the body's defenses.
It is recommended to make a remedy from one bulb with the addition of:
- sugar - 100 g;
- honey - 2 tbsp. l .;
- hot boiled water - 150 ml.
The onion is ground on a grater or ground in a blender to a state of gruel. Sugar and water are added to it. The product is put on the stove, cooked over low heat, stirring constantly for 3 hours. After cooling, mixed with honey. They eat it warm after eating 6 times a day until the condition improves. This tool is very effective for wet cough.
With a dry cough, a different composition will be required:
- onion - 1 pc.;
- milk - 2 tbsp .;
- honey - 2 tbsp. l
For fractures
For quick healing of fractures, it is recommended to use onion decoction.
Did you know? In the Middle Ages, warriors wore an onion or garlic on their bodies as an amulet, believing that it could protect against weapon damage.
It is prepared as follows:
- Grind 2 small onions in a blender.
- Pour into the pan 2 tbsp. vegetable oil and fry onion gruel on it.
- Place the product in the pan, pour it with 1 liter of boiling water. Boil over low heat for 10 minutes. Drink a glass a day.
You can also use another recipe:
- Place cartilage and bone of meat or fish in a pan with 3 l of water.
- Boil.
- Peel 2 medium-sized onions.
- Place them as a whole in a pot with broth.
- Cook for 4-5 hours over low heat.
- Grind boiled onions and put them back into the broth.
In what form is onion healthier?
To understand in which form onion is more useful - fresh or boiled, we give only a few figures. Compared with the fresh look, the amount of ascorbic acid, which evaporates during heat treatment, is halved in a cooked product.
100 g contains 5.2 mg of vitamin C, which is 5.8% of the daily intake for humans, while the same amount of fresh vegetable contains 10 mg or 11.1%. As already written, the boiled product contains 10 minerals. In a fresh vegetable, 21 elements fit. Thus, we can conclude that fresh healthy people eat onions is still more useful.
To summarize the above, we note that boiled onions, despite the heat treatment, contain many vitamins and minerals, which means that it has benefits for the human body. However, it is necessary to eat it in reasonable quantities, so as not to provoke an upset stomach.
