Onion vegetables – an underestimated source of valuable sulfur

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Nowadays, we do not like to eat onion vegetables because they leave an unpleasant taste and smell in their mouths. We mainly use them as additives to various dishes. Usually, nutrition specialists resemble their medicinal properties in autumn. 

Onion vegetables are a valuable source of sulfur. They were cultivated already in antiquity, in Egypt. Onions, garlic and leek belong to the lily family, which may seem quite surprising. Onion vegetables are now grown as two-year-old plants – with the exception of the seven-year-old chives. They are used in the kitchen mainly because thanks to the high content of essential oils, they give the dishes a sharp, distinct taste. Onion vegetables are also a valuable source of antibacterial substances. 

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Onion vegetables – a source of sulfur 

Organic sulfur is a mineral that positively affects the condition of the skin. The element helps to improve not only the condition of the skin, but also hair and nails. In addition, this mineral improves the condition of the joints. Sulfur helps cure acne, psoriasis and seborrheic dermatitis. This element inhibits oily skin, and additionally accelerates the healing process. In addition, sulfur has antibacterial and antifungal properties. 

Sulfur necessary for ponds 

Sulfur is needed for the proper development and work of the joints. Preparations containing this mineral are usually used in the course of degenerative diseases and discopathy. They are also used by people who underwent orthopedic surgery. People who play sports and who are exposed to joint overload should remember about sulfur. 

We also reach for bulb vegetables in the spring 

In the autumn and winter season, we reach for onion vegetables to avoid colds and strengthen the body against viruses and bacteria. The next season of onion vegetables is spring. Then onions and other vegetables of this kind help cleanse the body of toxins, precisely because of the sulfur content. The element removes by-products of alcohol metabolism and pollutants that enter the body along with air and food. 

Valuable onion 

Onions contain 40 kcal in 100 g and are rich in minerals and vitamins. You will find phosphorus, copper, manganese, magnesium, potassium and, of course, sulfur compounds, or rather disulfides – they are responsible for the characteristic spicy taste and smell. The vegetable provides vitamins C, B6, B9 and B1. Onions also contain phytoncides that act bactericidal. 

Chives – a mine of vitamins 

Chives are often added to sandwiches and salads. This onion vegetable is a real mine of vitamins A, K1, C and B9, it also contains a lot of B1, B2, B3, B5 and B6. When it comes to minerals, it is a good source of magnesium, calcium, iron, copper and manganese. 100 g of chives provide about 30 kcal. 

Garlic – heals the body 

Garlic was brought to Europe from the middle of Asia. Of the onion vegetables, garlic has by far the most pro-health properties. It has properties 

– diuretic 

– anticoagulant 

– hypotensive (lowers blood pressure) 

– decontamination 

– antiatherosclerosis 

– antibacterial 

– antifungal 

– antiviral 

Bactericidal properties result from the content of phytoncides and allicin. Garlic provides the body with large amounts of minerals such as calcium, phosphorus, selenium, copper, zinc, potassium, iron and several vitamins – B6, C, B1, B2, B5. It is best to eat it raw, because then it does not lose its valuable ingredients. 100 g of garlic provides 149 kcal. 

It’s time for a season 

The onion vegetables that are often hosted on the Polish table also include pores. Leek contains essential oil, thanks to which it has a very characteristic smell and taste. Leek contains quite a lot of vitamins A, K1, C, B9 and B6 as well as minerals of iron, magnesium, copper and manganese. 100 g of leek provides 61 kcal. Leek is used as part of disinfectant treatments as well as in rheumatic diseases. It works especially in the case of poisoning with metal oxides. 

Anti-inflammatory and anti-cancer properties 

All onion vegetables contain the enzyme – allina. He is responsible for the release of volatile compounds that cause tearing eyes. Volatile sulfur compounds enhance immunity by protecting the body not only against infections and inflammation, but also against cancer. Sulfur compounds can affect cancer by inhibiting the supply of cancer cells to blood. 

In a word, onion vegetables, although not as exquisite as asparagus, or as mild as potatoes, carrots or cucumbers, should be included in the menu. If not because they emphasize the taste of dry food, it is because of its health-promoting properties.

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You can read also: Easy-to-digest diet

Posted on: May 30, 2019

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