Onions Are Good and Good For You
It is believed onions originated in the area that is now Afghanistan and was
introduced by the Spanish into the West Indies soon after their discovery. From
there, onions soon spread to all parts of the Americas. Onions were grown by
the earliest colonists and soon afterward by the Native Americans.
Additionally, onions were used extensively by the ancient Egyptians. The Bible
states that during the wanderings of the Israelites in the wilderness, they
longed for the onions, leeks, and garlic they had used in Egypt.
It's All Relative
The bulbous onion and its numerous relatives, notably garlic, chives, and leak,
are all members of the lily family. Although there are hundreds of varieties of
onions, the Sweet Spanish onion processed by DFF is particularly suited to
applications where heat is applied – sautéing, sweating, caramelizing, and
Onions are low in calories, (34 per 100 gram serving) and have a generous
amount of Vitamin C, B6, B1, dietary fiber, potassium, and are sodium, fat, and
cholesterol free. They are also one of the few foods that are alkaline, helping
to balance out the pH scale.
Research has shown that onions help guard against many chronic diseases. Onions
contain significant amounts of a flavonoid called quercetin. Studies have shown
that quercetin helps protect against cataracts, cancer, and cardiovascular
disease by helping fight free radicals in our bodies. Free radicals cause
disease and destruction to cells and are linked to at least 60 diseases.
Onions also contain chemicals known as organ sulfur compounds that have been
linked to lower blood pressure and cholesterol levels. When a person eats at
least one-half of one medium onion a day, their good HDL cholesterol goes up an
average of 30%.
Curious to Learn More?
If you want to learn more about the healthy effects of eating onions, or other
facts like consumption statistics, nutritional data, production statistics, or
other frequently asked questions, we have established links
to several other sites. We particularly recommend the
National Onion Association web-site.