I didn’t know anything about the nutritional facts relating to onions. For me they were more like a flavoring than a superfood. Onions have always been a staple ingredient in my diet. My mum mixed them into her delicious yogurt salad dressing. My dad caramelized onions in the pan before covering them up nicely with fresh eggs from happy hens. Finger licking (despites the occasional onion burps).
Onions boost glutathione, which helps detox and heal your body.
However, it wasn’t until I became a nutritionist that I changed my opinion about onions from being a condiment to a superfood. They hold superpowers like all sulfur-containing foods (like garlic, broccoli, kale, cabbage, cauliflower, eggs). Sulfur is known as a healing mineral. It is essential for the production of glutathione. Glutathione is basically the housekeeper of your cells, the mother of antioxidants, the master of detoxification. You definitely want glutathione in your life!
Glutathione acts like the sap from trees. Once you got it on you, everything sticks to it. In your body that means it holds on to everything that you don’t want like free radicals and toxic heavy metals (for instance mercury from amalgam fillings). If you don’t have enough glutathione, all kinds of waste can accumulate and damage your cell. This is probably why a deficiency of glutathione has been linked to various diseases like cancer, diabetes, arthritis, heart disease and Alzheimer’s disease (just to name a few).
Nutritional facts of onions
The production of glutathione is just one of many health benefits of onions. Besides containing powerful antioxidants, onions are anti-inflammatory (great source of quercetin), antibiotic and antiviral. They are also a very good source of biotin. Other vitamins and minerals that onions contain in considerable amounts are manganese, vitamin B1, B6 and C, copper, fiber, phosphorus, potassium and folate. So say yes to onions to prevent disease and stay happy and healthy!
How to get the most out of your onions:
- Pick onions that are clean with a crisp, dry skin.
- Store them in an airy place at room temperature. Not too hot, not too bright.
- Do not store them with potatoes (as they will spoil more readily).
- Peel off as little as possible. The anti-inflammatory compounds are more concentrated in the outer layer.
- Cutting onions and letting them sit 5-10 minutes will release more of their beneficial compounds.
- No need for wearing goggles. If cutting onions irritates your eyes, put the onion in the fridge an hour or so before cutting.
- Use low heat when cooking onions to preserve the health benefits.
- Incorporate them in soups, veggie dishes, salads, dips and dressings. Make guacamole. Fry them up and serve with meat and eggs.