5 Reasons Why You Should Eat Onions

The tears may come a little when you trim the onion, but if you know the efficacy of the onion, the tears can turn from pain to tears of joy. Onions provide ingredients especially for many women as health supplements. We introduced the efficacy of onion in the American health magazine 'Health.com'.

1. Rich in antioxidants.

Onions with 44 calories on a medium-sized onion provide 20% of the recommended daily intake of Vitamin C. It also contains 5 to 10% of vitamin B6, folic acid, potassium and manganese. In particular, onion peels are rich in antioxidants, such as quercetin, which enhance anti-allergic and immune systems.

2. Has anti-cancer effect

A study published in the Journal of Clinical Nutrition in the United States examined the frequency of onion and garlic consumption by Swiss and Italian people. The researchers found that the higher the frequency of onion and garlic consumption, the lower the risk of cancer. Onions contain antioxidants that are effective against cancer and heart disease.

3. Good for improving bone density

In a study conducted at the University of South Carolina Medical School, we examined the relationship between onion intake and bone health in postmenopausal women over 50 years of age. Studies have shown that people with high onion intake have better bone mineral density. What is noteworthy here is that the risk of fracture of the pelvis differs by more than 20% between people who do not eat onions at all!

4. Helps with constipation and diet

Onion is rich in inulin, a dietary fiber called 'natural insulin', which is good for digestion. Inulin, which helps the growth of beneficial microorganisms in the intestines, also helps prevent constipation. It also has a positive effect on blood sugar control and nutrient uptake. It is good for diet because it has the effect of reducing appetite.

5. Lower cholesterol

In one study, we conducted a clinical trial of diabetic men with obesity or polycystic ovary syndrome who were eating onions and onions. After 8 weeks of clinical trials, both groups showed a decrease in cholesterol. The cholesterol reduction rate in the group that consumed onions was large. Polyphenols are known to affect cholesterol levels.