Onions, when eaten like this... maximize the health benefits for blood vessels

Onions are foods that contain various components beneficial for blood circulation, so much so that they are called 'vascular cleaners.'

However, the effectiveness of onions also varies depending on how they are eaten and which part is used.

How can I consume onions to maximize their health benefits?

 

 

 

 

Onions are rich in a compound called quercetin, which greatly benefits vascular health.

Quercetin is a plant pigment belonging to the flavonoid family. It is notably effective in preventing damage to blood vessel walls.

 

It also lowers bad cholesterol (LDL) levels in the blood and increases good cholesterol (HDL) levels.

According to a study by Texas A&M University in the United States, people who consumed more than half an onion daily experienced a 30% increase in HDL cholesterol.

 

Additionally, it has antioxidant and anti-mutagenic effects, helping to eliminate harmful substances from the body.

It is effective in building resistance to bacteria and viruses.

It is known that eating onions raw is better for health.

 

Because of the sulfur-containing compound of onion, sulfur-allyl. When absorbed into the body, sulfur-allyl is converted into allicin.

 

Allicin helps improve blood circulation, lowers bad cholesterol (LDL) levels in the blood, and boosts immunity.

 

However, sulforaphane is heat-sensitive unlike quercetin. Therefore, when heated above 70°C, sulforaphane is destroyed, making it impossible to consume allicin.

However, Ali-shin produces the characteristic spiciness of onions. Therefore,

 

If you want to remove the spiciness, slice it and store it at room temperature for about 15 to 30 minutes before using.

 

On the other hand, quercetin is relatively resistant to heat, so it is not significantly destroyed when baked, fried, stir-fried, or boiled.

 

 

 

 

Onions have increasing levels of quercetin from the center outward.

Especially, the outer shell has the most.

According to the experimental results of the research team in the Department of Food and Nutrition at Duksung Women's University,

 

The content of quercetin was higher in the outer parts of the onion. 

 

The quercetin content in the onion core was only 0.18 mg/g, but in the skin, it was the highest at 8.41 mg/g.

The outer part of the onion also showed relatively high levels of quercetin (1.34 mg/g).

Therefore, consuming the skin along with the onion can maximize the health benefits of quercetin.

 

However, since it is difficult to eat onion skins as they are, a separate cooking method is necessary.

 

When making broth, you can add whole onion skins or dry them and grind them into powder. 

 

Onion skins are sensitive to heat, so there is no need to worry about nutrients being destroyed when heated.

 

When using onion skins, a slight coloration is visible along with the brown outer skin.

It is good to use up to the second shell.

 

 

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