Onions are not known for their nutritional value! However, the green tops of onions are a good source of vitamin C. So don't toss the tops from your green onions! Chop the tops fine and toss into salads, soups, potatoes, etc.
Onions can serve a variety of uses other than just adding flavor to our dishes. Some of these ways include:
- When cutting onions their sulfur compounds combine with enzymes to form a type of sulfuric acid. This is what causes us to "cry" when peeling or cutting onions. This may actually help clean nasal passages that are congested.
- The sulfur compounds in onions block the potential of some cancer-causing carcinogens.
- Onions have a mild antibacterial effect.
- Some studies indicate onions may protect against the artery-clogging damage of cholesterol by raising the levels of the high-density lipoproteins (HDLs) which are the protective proteins.
- Research has also shown that adenosine, a substance in onions, hinders clot formation which could offer heart protection.
