Everyone has heard about the benefits of the usual white onions. But much less is known about blue or violet. Although it looks somewhat unusual, this vegetable has a lot of valuable food and even medicinal properties. However, there may be not only benefits, but also harm from blue onions. And this must certainly be borne in mind by those who decided to include it in their diet.
What is useful for blue onions?
Bulb, which has a blue-violet or reddish-violet color, is very rich in biologically active substances. Among the vitamins (A, C, PP, group B), minerals, essential oils, phytoncides. This determines the useful properties of blue onions. It is worth noting that from white it differs not only in color, but also in a sweeter, less harsh taste, which allows it to be widely used in cooking. It is added to sour-sweet sauces, baked separately and as a part of meat and vegetable people, stewed, added to salads.
Among the useful properties of blue onions can be identified as follows:
- Excellent cope with the prevention of avitaminosis and colds.
- Strengthens immunity.
- Eliminates the main symptoms of the flu: nasal congestion and runny nose - you just need to sniff freshly cut onion slices.
- It can be a source of such a trace element as iron in case of anemia.
- Helps with cardiovascular pathologies, thanks to the content of potassium.
- Optimizes digestive processes, removes constipation and cleanses the intestines.
- Normalizes the composition of blood, lowers cholesterol .
- Recent studies have confirmed that it can help reduce the risk of oncology.
To whom is the product contraindicated?
In addition to benefits and harm from blue onions can also be. It can not be eaten by people suffering from stomach ulcers, kidney and liver diseases, gastritis with high acidity. Also it is not recommended to eat blue onions for allergic people, asthmatics and hypertensives.