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Bulbs of health
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Regular consumption of onions has been shown to lower high cholesterol levels and high BP
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Packed with health Small OnionPhoto: V. Ganesan
Many plants in the genus Allium are known by the common name onion, but used without qualifiers, it usually refers to Allium cepa.
Allium cepa is also known as ‘garden onion’ or ‘shallot’.
Evidence suggests that onions are effective against the common cold, heart disease, diabetes, osteoporosis, and other diseases.
They contain anti-inflammatory, anti-cholesterol, anti-cancer, and antioxidant components such as quercetin.
Evidence suggests that onions may be effective against the common cold, heart disease, diabetes, osteoporosis, and other diseases.
They contain anti-inflammatory, anticholesterol, anticancer, and antioxidant components such as quercetinOnions, like garlic, are rich in sulphur-containing compounds that are responsible for their pungent odour.
Regular consumption of onions has been shown to lower high cholesterol levels and high blood pressure, both of which help prevent atherosclerosis and diabetic heart disease, and reduce the risk of heart attack or stroke. Onions may be especially beneficial for women, who are at an increased risk for osteoporosis as they go through menopause, by destroying osteoclasts so that they do not break down bone.
Onions are low in calories yet add abundant flavour to a wide variety of foods.
With only 30 calories per serving, onions are sodium, fat and cholesterol free, and provide dietary fibre, vitamin C, vitamin B6, potassium, and other key nutrientsNow for a recipe.
Pickled Onions
Ingredients
Shallots (small onions), peeled: 250 gm
Beetroot: one small
White vinegar: 300 ml
Sugar: 2 tbsp
Rock salt: 1 tbsp
Green chillies: 2
Juice of half a lemon
Method: Mix white vinegar, lemon juice, sugar and rock salt and keep it aside. Peel the beetroot and slit the chillies.
Add it to the previous mixture and let it stand for two hours.
Now add the shallots and keep it in the sun for two days.
Spoon the mixture into hot, sterilised jars, leaving a quarter-inch headspace and seal.
RISHI MANUCHA
Sous Chef,
Taj Connemara
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