Are onions good for you?

Question

If they are then why? If they aren't, why not?

Answer 1

The source has much more, but here's a taste.



"Onions and garlic are both members of the allium family and are rich in powerful sulphur-containing compounds. This gives them their pungent odour and many of their health-promoting benefits. Onions are rich in the phytochemical quercetin, which helps keep the heart healthy. The stronger the onion is, the higher the level of quercetin, with small yellow onions containing more than the slighter sweeter Spanish varieties. Onions are also rich in chromium, a trace mineral that helps cells respond to insulin.



They are also good source of beta-carotene, vitamins B and C, potassium and selenium and they contain small amounts of prostaglandins A1 and E which help lower high blood pressure."



Here are the other headers:

"Cancer-fighting Properties

Onions and Osteoporosis

Antioxidants and Anti-inflammatories

Nature's Healer

Heart-healthy"

Answer 2

Are Onions Healthy

Answer 3

Of all the healthy benefits of onions, two elements stand out: sulfur (a compound) and quercetin (a flavonoid). They each have been shown to help neutralize the free radicals in the body, and protect the membranes of the body's cells from damage. Quercetin, an antioxidant, is also found in red wine and tea, but in much lower quantities.As with garlic, onions help prevent thrombosis and reduce hypertension, according to the American H eart Association. The juice of one yellow or white onion a day can raise HDL cholesterol (the good stuff) by 30% over time.onions are good because once in the stomach they take a thin lining of fat away and burning it with the acid in the onion .Onions are good for reducing cholesterol and preventing blood clots, as well as helping treat bronchitis, asthma, rheumatism, gout and for lowering blood sugar because of its powerful antibacterial and diuretic powers.

Answer 4

Onions are especially good for you because they contain selenium, quercetin and sulphur compounds. Selenium builds the immune system to ward off infection. Quercetin reduces the inflammation from allergies. Sulphur compounds have a antiseptic properties.



On a day-to-day basis, onions gives the most notable flavour to BBQs, baked dinner onions, steak and onion pies, kebabs, tabouli, French onion soup, Chinese stir fry, cocktail onions, dips.



The only drawbacks I have encountered with onions is the copious tears from chopping onions ----apparently preventable by refrigerating them overnight and chopping them chilled. And sometimes onions are considered an antisocial aroma unless those around you have eaten onions too during the same mealtime.



Thankfully onions are plentiful, cheap, flavoursome and excellents for one's health. Bon Appetit! Enjoy 'em.

Answer 5

Onion, and onion extract can help reduce allergies, such as hay fever.



Onions are:

Low in Saturated Fat, Sodium, and Cholesterol

High in Vitamin C, Dietary Fiber, Vitamin B6, Folate and Manganese

Answer 6

Onions are good for the hart and I just like onions.

Answer 7

yes they are they have anti oxidents in them. They also have vitamins and minerals in them. They help fight off any type of sickness. they also increase metabolism, there is also not alot of calories in onions. But onions are very good for you.

Answer 8

Fruits. Bananas are my favorite. btw did you know that tomatoes are the #1 selling fruits? true beans

Answer 9

well they're a vegetable and vegatable clean out your insides and stuff



and they taste really good...which makes your soul happy :)



but they are bad for your breath!!! i had some about 4-5 hours ago and i still have the scent i my mouth

:( yuck

Answer 10

Before I answer - onions tend to cause gass in most people. To eliminate that to a great extend, prepare your onions for cooking as usual (cutting slicing dicing etc. Then soak them in boiling hot water untill ready to use. Just before using them, rinse thoroughly in icy cold water. Now to your question:



The Value of Onions

Onions have a variety of medicinal effects. Early American settlers used wild onions to treat colds, coughs, and asthma, and to repel insects. In Chinese medicine, onions have been used to treat angina, coughs, bacterial infections, and breathing problems.



The World Health Organization (WHO) supports the use of onions for the treatment of poor appetite and to prevent atherosclerosis. In addition, onion extracts are recognized by WHO for providing relief in the treatment of coughs and colds, asthma and bronchitis. Onions are known to decrease bronchial spasms. An onion extract was found to decrease allergy-induced bronchial constriction in asthma patients.



Onions are a very rich source of fructo-oligosaccharides. These oligomers stimulate the growth of healthy bifidobacteria and suppress the growth of potentially harmful bacteria in the colon. In addition, they can reduce the risk of tumors developing in the colon.

Cardiovascular Help

Onions contain a number of sulfides similar to those found in garlic which may lower blood lipids and blood pressure. In India, communities that never consumed onions or garlic had blood cholesterol and triglyceride levels substantially higher, and blood clotting times shorter, than the communities that ate liberal amounts of garlic and onions. Onions are a rich source of flavonoids, substances known to provide protection against cardiovascular disease. Onions are also natural anticlotting agents since they possess substances with fibrinolytic activity and can suppress platelet-clumping. The anticlotting effect of onions closely correlates with their sulfur content.

Cancer Prevention

Onion extracts, rich in a variety of sulfides, provide some protection against tumor growth. In central Georgia where Vidalia onions are grown, mortality rates from stomach cancer are about one-half the average level for the United States. Studies in Greece have shown a high consumption of onions, garlic and other allium herbs to be protective against stomach cancer.



Chinese with the highest intake of onions, garlic, and other Allium vegetables have a risk of stomach cancer 40 percent less than those with the lowest intake. Elderly Dutch men and women with the highest onion consumption (at least one-half onion/day) had one-half the level of stomach cancer compared with those consuming no onions at all.



Western Yellow, New York Bold, and Northern Red onions have the richest concentration of flavonoids and phenolics, providing them with the greatest antioxidant and anti-proliferative activity of 10 onions tested. The mild-tasting Western White and Vidalia onions had the lowest antioxidant content and lowest anti-proliferative activity. The consumer trend to increasingly purchase the less pungent, milder onion varieties may not be the best, since the onions with a stronger flavor and higher astringency appear to have superior health-promoting properties.

Use and Safety

Onions have a universal appeal. They are safely consumed by most people. However, consuming large quantities of onions can lead to stomach distress and gastrointestinal irritation that may result in nausea and diarrhea. There are no known interactions with drugs except that they can potentiate the action of coagulants.

Conclusion

Onions, and other Allium species, are highly valued herbs possessing culinary and medicinal value. Some of their beneficial properties are seen after long-term usage. Onion may be a useful herb for the prevention of cardiovascular disease, especially since they diminish the risk of blood clots. Onion also protects against stomach and other cancers, as well as protecting against certain infections. Onion can improve lung function, especially in asthmatics. The more pungent varieties of onion appear to possess the greatest concentration of health-promoting phytochemicals.



Author: Winston Craig, MPH, PhD, RD.

Answer 11

They are a vegetable, they are good for you.

Answer 12

They are VERY good for you. They fight cancer.

Answer 13

yes they are i eat them everysday raw

Answer 14

idk but they are tasty



google answer for the stupid question is na na na naa! :



Onions are Beneficial for Your Health



What would life be like without onions? The onion has been used as an ingredient in various dishes for thousands of years by many cultures around the world. World onion production is steadily increasing so that onion is now the second most important horticultural crop after tomatoes.



There are many different varieties of onion, red, yellow, white, and green, each with their own unique flavor, from very strong to mildly sweet. Onions can be eaten raw, cooked, fried, dried or roasted. They are commonly used to flavor dips, salads, soups, spreads, stir-fry and other dishes.



Onions (Allium cepa) belong to the lily family, the same family as garlic, leeks, chives, scallions and shallots.There are over 600 species of Allium, distributed all over Europe, North America, Northern Africa and Asia. The plants can be used as ornamentals, vegetables, spices, or as medicine. There are over 120 different documented uses of the Alliums.



Onion and other Allium vegetables are characterized by their rich content of thiosulfinates, sulfides, sulfoxides, and other odoriferous sulfur compounds. The cysteine sulfoxides are primarily responsible for the onion flavor and produce the eye-irritating compounds that induce lacrimation. The thiosulfinates exhibit antimicrobial properties. Onion is effective against many bacteria including Bacillus subtilis, Salmonella, and E. coli. Onion is not as potent as garlic since the sulfur compounds in onion are only about one-quarter the level found in garlic.



The Value of Onions

Onions have a variety of medicinal effects. Early American settlers used wild onions to treat colds, coughs, and asthma, and to repel insects. In Chinese medicine, onions have been used to treat angina, coughs, bacterial infections, and breathing problems.



The World Health Organization (WHO) supports the use of onions for the treatment of poor appetite and to prevent atherosclerosis. In addition, onion extracts are recognized by WHO for providing relief in the treatment of coughs and colds, asthma and bronchitis. Onions are known to decrease bronchial spasms. An onion extract was found to decrease allergy-induced bronchial constriction in asthma patients.



Onions are a very rich source of fructo-oligosaccharides. These oligomers stimulate the growth of healthy bifidobacteria and suppress the growth of potentially harmful bacteria in the colon. In addition, they can reduce the risk of tumors developing in the colon.



Cardiovascular Help

Onions contain a number of sulfides similar to those found in garlic which may lower blood lipids and blood pressure. In India, communities that never consumed onions or garlic had blood cholesterol and triglyceride levels substantially higher, and blood clotting times shorter, than the communities that ate liberal amounts of garlic and onions. Onions are a rich source of flavonoids, substances known to provide protection against cardiovascular disease. Onions are also natural anticlotting agents since they possess substances with fibrinolytic activity and can suppress platelet-clumping. The anticlotting effect of onions closely correlates with their sulfur content.



Cancer Prevention

Onion extracts, rich in a variety of sulfides, provide some protection against tumor growth. In central Georgia where Vidalia onions are grown, mortality rates from stomach cancer are about one-half the average level for the United States. Studies in Greece have shown a high consumption of onions, garlic and other allium herbs to be protective against stomach cancer.



Chinese with the highest intake of onions, garlic, and other Allium vegetables have a risk of stomach cancer 40 percent less than those with the lowest intake. Elderly Dutch men and women with the highest onion consumption (at least one-half onion/day) had one-half the level of stomach cancer compared with those consuming no onions at all.



Western Yellow, New York Bold, and Northern Red onions have the richest concentration of flavonoids and phenolics, providing them with the greatest antioxidant and anti-proliferative activity of 10 onions tested. The mild-tasting Western White and Vidalia onions had the lowest antioxidant content and lowest anti-proliferative activity. The consumer trend to increasingly purchase the less pungent, milder onion varieties may not be the best, since the onions with a stronger flavor and higher astringency appear to have superior health-promoting properties.



Use and Safety

Onions have a universal appeal. They are safely consumed by most people. However, consuming large quantities of onions can lead to stomach distress and gastrointestinal irritation that may result in nausea and diarrhea. There are no known interactions with drugs except that they can potentiate the action of coagulants.



Conclusion

Onions, and other Allium species, are highly valued he