You are here: Herbs The benefits and harms of Onion
Onion is a plant of the family onion. Has two more names: Tartar or fistular onion. The exact birthplace of this plant is unknown, presumably — Asia. It grows wild in Japan, Siberia and China. In Russia the Welsh are grown almost everywhere except the far North.
There are three types: Japanese ,Chinese, and Russian. The last type is, naturally, better than others, resistant to frost and can withstand temperatures to 10 degrees below zero. But other types of adverse conditions carry somewhat worse.
This class is not inherent in the growth of the bulb, so it developed a defective, but the food suitable stems. One planted onion during the growth gives branches, and can form up to 40 branches. Also, there is the escape from the tiny white flowers that resemble a hat.
This onion, as onions, is quite useful to humans. Its good qualities people learned in ancient times, so I added the Welsh to eat not only to give a special taste, but also as a remedy to strengthen the body and fight against various diseases.
In the stems a Welsh onion has a lot of vitamins and minerals. This whole complex of vitamins and micro and macronutrients. The amount of ascorbic acid in Bethune excessive and exceeds the content of this vitamin in the feathers of onion); nicotinic acid as well as vitamin C, contains in large quantity. In addition there is essential oil (it is, incidentally, makes the onion such an unusual taste and smell). Among the most vitamins PP, K, K, and the group In there nearly half.
And while a bow is useful at any time of the year, most valuable it is considered to be in the spring because in this season many people suffer from a vitamin deficiency and need to charge nutrients. A day, one 150 g onion a Welsh onion to get daily value of vitamins A and C as well as 1/5 of the daily value of potassium and calcium (both of these items improve the functioning of blood vessels and heart).
This bow is used for the preparation of drugs, whose action is directed on lowering the level of blood pressure and improved flexibility of the capillaries.
Thanks to the carotene contained in onions, improves condition of skin and mucous membranes. Also the Welsh is a great disinfectant. In China it was used in medicine as a diaphoretic, a tonic and a sedative in some diseases of the stomach.
Calorie plants very small — just 34 calories per 100 grams. In this regard, the onion is advised by many dieticians in the metabolic disorders, kidney stones, liver disease, dysentery, gout, hypertension, rheumatism and atherosclerosis.
It is used traditionally for culinary purposes and in folk treatment.
For culinary purposes as a condiment in use are exclusively stems. Batun suited to different dishes, whether meat or fish dishes, sauces or salads. In Tatarstan it is an independent product that is baked with cheese and eggs. It can be consumed separately from all products.
It is used as a diuretic and anthelminthic. Also it is used to stop the bleeding. In diseases of the gastrointestinal tract, the cardiovascular system, the fever is tincture of this plant. To do this, the Welsh poured pure alcohol (70%) in the proportions 1:4, and then infused for 7 days. At the end of this time the liquid should strain and take 15-20 drops, which should be stirred in 50 ml of cold water.
This bow and helps with fatigue. In this case, preparing the broth. 80 g onion crushed and pour a glass of boiling water. Fluid infused for half an hour and then filtered. It is recommended to drink after meals. It is best to take the decoction 2 times a day.
The use of this bow it is necessary to observe moderation, as excess will lead to a Welsh onion perevozbudimost nervous system. Dishes with onion batun better not to use those people who have stomach ulcers, gastritis, pancreatitis and duodenal ulcer.