The onion is an edible bulb belonging to the Liliaceae family and also one of the most healthful and protective foods that you can find. Thanks to the several scientific studies that have focused their attention on the properties of the onion, today we know that this vegetable may bring benefit in case of catarrh, cough, bronchitis and flu thanks to the antibiotic and expectorant action, is helpful to keep at bay blood sugar levels, it is diuretic and therefore able to counteract water retention, kidney stones and cystitis, protects the heart by lowering the cholesterol. Moreover, thanks to the quercetin, a substance contained in onion, the bulb shows also antioxidant, anti-aging and slimming properties, finally, it results also anticancer (Galeone et al, Am J Clin Nutr, Nov 2006 - Ramos et al, J agric Food chem, May 2016 - Wilson et al, Nutrition & Food Science 2007 - Galeone et al, Eur J Nutr, Mar 2009). However, as we have seen in the previous posts dedicated to the subject, the properties of onion change on the basis of the cooking methods and the foods with which it is served. Today we conclude the post dedicated to onion food combinations with two well-known and appreciated preparations, boiled and fried onion.
Boiled onion
Boiled onion, proposed alone, in salad or in a soup is characterized by a diuretic and antiseptic action. It results useful to counteract the water retention, also if caused by the period, and problems of the urinary tract such as cystitis. There is just a contraindication if you suffer from diabetes or you should keep under control the blood sugar levels because the boiled onion has a higher glycemic index than raw onion. A good way to eat boiled onion and to get the maximum benefits from its properties may be, for example, a salad with boiled vegetables prepared with onion, zucchini and potatoes. You should have 200 grams of zucchini, 2 potatoes and 2 onions. Peel the potatoes and put them in a pot together with a liter of salt water. Bring to the boil and let it simmer, after a couple of minutes add the onion, peeled, and after ten minutes the zucchini, rinsed and with the final parts cut. Let it cook for ten minutes. Drain the vegetables and let them cool down. Then cut the vegetables into pieces and dress with a sauce obtained by mixing 4 tablespoons of extra virgin olive oil, one tablespoon of lemon juice and two teaspoons of mustard, complete with aromatic herbs such as lesser calamint, basil and thyme. Instead, for a targeted action on the water retention caused by the period a good combination is given by boiled onion, artichokes, rich in cynarin that will help the liver metabolize the hormones, and a pineapple, a highly diuretic fruit (Speroni et al, J Ethnopharmacol., Jun 2003 - Fausto Aufiero, The nutritional and therapeutic role of the foods).
Fried onion
Although the best preparation to get the maximum benefit from onion is raw onion, not everybody likes onion proposed in this way because of its strong flavor. For this reason, the fried onion may have interesting advantages and benefits (Fausto Aufiero, The nutritional and therapeutic role of the foods). Indeed, it is so yummy and delicious that everybody loves it, adults and children, and then it preserves its diuretic action, the expectorant and antibiotic properties with a healthy application in case of catarrh, cough and cold. Finally, frying, as a cooking method, may also be beneficial because it stimulates the activity of the liver, but it should be prepared with extra virgin olive oil and eaten in a moderate way. Avoid fried onion if you suffer from diabetes.
