Onion: a must-have on our table

Besides being nutritious and containing large amounts of calcium, iron, protein and vitamins, onion is the best ingredient there is to spice up any dish.

Whether grilled, boiled, grilled, in white sauce, steamed or raw, onion is one of the vegetables that that must be present in our kitchen not only due to the versatility and delicious that confers to any dish, but also for the medicinal properties benefitting the human body.

Onions are rich in sulfur compounds that are part of the essential oil, which acts on the respiratory tract, improves the expectoration, which is beneficial for problems such as cold and bronchitis.

Moreover it offers excellent results in curing diabetes, as the substance that holds lowers blood sugar and urine, so it is recommended to take raw juice in soups or just eat whole onions. In the nervous stomach used 2 onions cooked in a quart of milk and take a spoonful on rising and another before bed.

The onion pounded with hot milk is good to remove the swelling and hoarseness of the throat affections, as well as in inflammation of the intestines. A small onion roasted in ashes and put in a fine cloth with a little unsalted butter and applied to the ear; cure the pains of this body.
Also a potent diuretic and cleanser. Thanks to its good supply of potassium and low sodium, promotes the elimination of excess fluids, this effect is beneficial in cases of hyperuricemia and gout, kidney stones and in case of hypertension, fluid retention and oliguria.

In addition to its content of sulfur compounds, vitamins C and E, onions contain high amounts of flavonoids, most notably the anthocyanins and quercetin, all antioxidant compounds whose function is to maintain a good immune system and retard aging.