Topic: Onion Benefits - page 2. (Read 828 times)

Thank you guys, very informative. In some parts of the world people consume onions specially in summer time or during heat waves, onions are helpful in coping summers or heat waves.

Heart health, Anti-inflammatory, Immune system, Anti-Cancer, Good Digestion, Regulating blood sugar, improves Bone density in older women.

This helpful information thanks.  I really love the onions in almost all of his cooking methods!

Prevent cancer. How to Make Natural Bengkoang Masks that Make White Luster, treat lung infections, reduce high blood pressure
eradicate bad cholesterol, and treat vaginal discharge

This article which was started by the OP is very useful for us to know together, but you give a response in your own language, please use English so we can understand your mean.

Benefits of garlic for health
1. Prevent cancer
2. Treating lung infections
3. Lowering high blood pressure
4. Eradicate bad cholesterol

I dont know what benefits do onion have..but I usually eat plenty of them 

Onion juice with sugar also can cure your cold
My mother use this to cure me if she use antibiotics I will never receive present level of resistance

Onion is good for your breath.
All vegetables have a good benefit for you.

   I like Onion. health benefits includes supporting immune system, preventing cancer, detoxifying the body, aiding antioxidant production, supporting healthy digestion, managing anemia, managing diabetes, supporting hair growth etc.

Onion is second best to garlic for your breath.

Turns out that onions are nothing to cry over — these flavorful bulbs are packed with nutrients.

"Onions are super-healthy," said Victoria Jarzabkowski, a nutritionist with the Fitness Institute of Texas at the University of Texas at Austin. "They are excellent sources of vitamin C, sulphuric compounds, flavonoids and phytochemicals."

Phytochemicals, or phytonutrients, are naturally occurring compounds in fruits and vegetables that are able to react with the human body to trigger healthy reactions. Flavonoids are responsible for pigments in many fruits and vegetables. Studies have shown that they may help reduce the risk of Parkinson's disease, cardiovascular disease and stroke.

A particularly valuable flavonoid in onions is quercetin, which acts as an antioxidant that may be linked to preventing cancer. “It also might have heart health benefits, though more studies need to be done,” said Angela Lemond, a Plano, Texas-based registered dietitian nutritionist and spokesperson for the Academy of Nutrition and Dietetics.

Quercetin has a host of other benefits, as well, according to the University of Maryland Medical Center, reducing the symptoms of bladder infections, promoting prostate health and lowering blood pressure.

Other important phytochemicals in onions are disulfides, trisulfides, cepaene and vinyldithiins. They all are helpful in maintaining good health and have anticancer and antimicrobial properties, according to the National Onion Association.

Partly because of their use in cooking around the world, onions are among the most significant sources of antioxidants in the human diet, according to a 2002 report in the journal Phytotherapy Research. Their high levels of antioxidants give onions their distinctive sweetness and aroma.

“Foods that are high in antioxidants and amino acids allow your body to function optimally,” said Lemond. “Antioxidants help prevent damage, and cancer. Amino acids are the basic building block for protein, and protein is used in virtually every vital function in the body.”

Sulfides in onions contain necessary amino acids. “Sulfur is one of the most common minerals in our body that assists with protein synthesis and building of cell structures,” said Lemond.

"I like to recommend eating onions because they add flavor without salt and sugar," Jarzabkowski said. Onions are low in calories (45 per serving), very low in sodium, and contain no fat or cholesterol. Furthermore, onions contain fiber and folic acid, a B vitamin that helps the body make healthy new cells.

Onions are healthy whether they're raw or cooked, though raw onions have higher levels of organic sulfur compounds that provide many benefits, according to the BBC. A 2005 study in the Journal of Agricultural and Food Chemistry found that there is a high concentration of flavonoids in the outer layers of onion flesh, so you'll want to be careful to remove as little of the edible part of the onion as possible when peeling it.

Here are the nutrition facts for onions, according to the U.S. Food and Drug Administration, which regulates food labeling through the National Labeling and Education Act.

Nutrition facts
Serving size: 1 medium onion (5.3 oz / 148 g)
Calories: 45 (Calories from Fat: 0)

Amount per serving (%DV*)
*Percent Daily Values (%DV) are based on a 2,000-calorie diet.

Total fat: 0g (0%)

Total Carbohydrate: 11g (4%)
Dietary Fiber 3g (12%)
Sugars 9g     

Cholesterol: 0mg (0%)
Sodium: 5mg (0%)
Potassium: 190mg (5%)
Protein: 1g

Vitamin A: (0%)
Vitamin C: (20%)
Calcium: (4%)
Iron: (4%)

onion is very much good for hair.

every vegetable have benefits and onion is one of then but limitation is always mandatory.

Onion is really healthy food if it doesn't grow in the soil spoiled by chemicals

It gives better vision.

onion has too many benefits such as hair growth and beware etc.....

for fake tears...

In my opinion every veggie and fruit is good and the important thing is to learn how to distribute the quantity that we eat of them daily so we can benefit from their vitamins.
Onions have many possible health benefits including reducing the risk of obesity, heart disease, and cancer.
They can reduce the risk of colon, prostate, esophageal and stomach cancer.
The onions contain Homocysteine that helps with sleep, appetite and mood.
Their high level in vitamin C helps the hair and skin to keep their structure.

Onions contain a number of sulfides similar to those found in garlic which may lower blood lipids and blood pressure. In India, communities that never consumed onions or garlic had blood cholesterol and triglyceride levels substantially higher, and blood clotting times shorter, than the communities that ate liberal amounts of garlic and onions. Onions are a rich source of flavonoids, substances known to provide protection against cardiovascular disease. Onions are also natural anticlotting agents since they possess substances with fibrinolytic activity and can suppress platelet-clumping. The anticlotting effect of onions closely correlates with their sulfur content.


Onion extracts, rich in a variety of sulfides, provide some protection against tumor growth. In central Georgia where Vidalia onions are grown, mortality rates from stomach cancer are about one-half the average level for the United States. Studies in Greece have shown a high consumption of onions, garlic and other allium herbs to be protective against stomach cancer.
Chinese with the highest intake of onions, garlic, and other Allium vegetables have a risk of stomach cancer 40 percent less than those with the lowest intake. Elderly Dutch men and women with the highest onion consumption (at least one-half onion/day) had one-half the level of stomach cancer compared with those consuming no onions at all.