Secrets of the onion
Eat at least 10 kilograms a year, experts advise. The onion is not only a useful herb, but also means that for centuries has been used medicinally, as has unique properties. Nutritionists believe that the year one has to eat at least 10 kilograms of onions. The onion valuable and vegetables available from the fourth millennium BC, and science today because it prices its high dry matter content (10-20%), including sugars (glucose, fructose, sucrose) – 7-10% and -2-3% protein. It contains a large amount of different mineral salts, vitamins, oils airy having bacterias properties. In onions also contain vitamin C (in the catalog – 35 mg), vitamin B1 – 60 mg, B2, B6, E, RR1, potassium, phosphorus, calcium, iron and citric acid. Essential oils give it a spicy taste and smell. The onion today is widely used in medicine. Alcoholic extract of the bulbs used in atony of the intestines, colitis, to raise the tone and the secretion of gastrointestinal tract in atherosclerosis and normal functioning of the heart.
No plant is not used as much in folk medicine as the onion. It has diuretic properties and is a superb healing agent. To this end, take 3 times daily with 1 tablespoon of onion juice. Fresh onion juice treated and inflammation in the mouth. The case of onions helps to yeast infections, flu and bronchitis at. 3 times daily for 10-15 minutes to put the nose pads impregnated with onion juice. Crushed onion mixed with honey and butter in baked onions help cough. And in combination with a glass of hot milk, it relieves stomach pain and nerve disorders. The case and the juice of onions is an effective tool and in the fall of hair. In food the onion should be used fresh, fried, boiled or pickled, as well as a spice to meat, fish and vegetable dishes.
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