1 Corinthians 10:31 [kjv]  Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.

Introduction of purple onion ingredients

The trace element selenium contained in onion itself is a strong antioxidant, which can enhance the vitality of cells and delay aging. The epidermis of purple onion also contains anthocyanin, which has a good anti-aging function.

nutritional value

Onions are very rich in nutrients, not only rich in potassium, vitamin C, folic acid, zinc, selenium, and fiber and other nutrients, but also two special nutrients - quercetin and prostaglandin A. These two special nutrients give onions many health benefits that cannot be replaced by other foods.

Edible effect

1. Purple onion is rich in nutrients needed by the human body

Purple onions are rich in nutrients that the human body needs in daily life, such as protein and vitamins, these two most basic nutrients for our life and health, lay a good foundation for our daily work and study, and can ensure that we have a healthy Physically ready to face the challenges of life. From the perspective of diet therapy, it is a good thing to provide sustainable power for our health.

2. Purple shallots are rich in dietary fiber

Dietary fiber, as we generally know, contains high oil content in many grains, such as corn, sweet potato and other grains. But did you know that a small purple onion may be very small, but the dietary fiber it contains can fully meet our daily needs, and it has already promoted gastrointestinal motility. It is suitable for patients with gastrointestinal discomfort. It is said that proper consumption of purple onion has health care significance. Promote digestion: It can be used to treat indigestion, loss of appetite, and internal stoppage of food accumulation.

3. Purple shallots are rich in minerals

Purple onion is really a magical food. It not only contains common basic nutrients, but also contains relatively few minerals in diet therapy. Our health needs certain minerals, but we can supplement minerals in our daily life. The probability is much smaller than the general nutrients, so we can make full use of purple shallots to make up for the minerals we lack.

         4. Sterilization: The spicy taste of onion can resist cold, resist influenza virus, and has a strong bactericidal effect.

        5. Lowering blood pressure and blood lipids: Regular consumption has health care effects on patients with hypertension, hyperlipidemia and cardiovascular and cerebrovascular diseases.

        6. Anti-cancer, anti-cancer, anti-aging and anti-aging: The antioxidants contained in onions enhance the vitality of cells, anti-cancer and anti-aging.

        7. Calcium: Helps to increase bone density and prevent osteoporosis.

For people

suitable for majority of the people. It is especially suitable for patients with cardiovascular diseases such as hypertension and arteriosclerosis.

Taboo crowd

Patients with pruritic skin diseases, eye diseases, and stomach problems should take it with caution.

Buying skills

1. Look at the shape: the shape is intact, the size is uniform, full and firm, no cracks, no insect spots, no buds, and no rot.

2. Look at the surface, the surface is smooth and the difference in transverse diameter is small.

3. Weigh the weight: put it in your hand to feel its weight, the heavier the weight, the better.

4. Touch the hand, press the onion with your hand, the meat is hard and the porcelain is not soft.

Storage onions should choose yellow or red storable varieties. Harvest the onions when 2/3 of the leaves have turned yellow and start to fall and the outer bulb scales have dried out. Stop irrigation 5 to 7 days before harvest to reduce the water content of onions and promote maturity. The following methods can be used to achieve the effect of preservation and preservation.

1. Hanging Tibetan method. After the onions are harvested, they should be dried on a sunny day for 3 to 4 days. The dried onions are braided, each about 1m long, and the two are combined into one hanging, hanging on the tripod of the ridge or under the eaves, or with good ventilation. 's hanging room.

2. Basket storage method. Bundle the dried shallots into small piles and pile them into round stacks, with the shallots facing outward and the leaves facing inward, and stack them once every 4 to 5 days, avoiding rain. When the shallots are fully dried, remove the leaves, put them in wooden baskets or bamboo baskets, and store them in the warehouse.

3. Kang Tibetan method. Cut off the onion leaves from the harvested onions, dry the onions for 3 to 4 days, put them in a bamboo sieve, and hang them at a height of 2m above the stove where the fire is often used for storage.

Keep it dry in a ventilated place. If you put it in a plastic bag or put it in a cabinet, it will germinate due to moisture. Although it can be kept in a ventilated place for a long time, it should be eaten as soon as possible, otherwise it will still rot. Do not use silverware. In the presence of sulfur dioxide in the air, silver products are easy to form silver sulfide, which is harmful to health, and onions contain special ingredients.

Nutrition Facts List of Onions

[Nutrition content per 100g]

basic nutrition

Energy 40 kcal

Protein 1.1 g

Fat 0.2 g

Carbohydrates 9 grams

Crude fiber 0.9 g

lipids

Monounsaturated Fatty Acids 0.013 g

Polyunsaturated Fatty Acids 0.017 g

Polyunsaturated fatty acids as a percentage of total fatty acids 23.6 %

trans fatty acid grams

Trans fatty acids as % of total fatty acids

Cholesterol mg

Plant sterols mg

Carotene 1 mcg

Lutein micrograms

Lycopene mcg

minerals

Calcium 24 mg

Magnesium 15 mg

Sodium 4.4 mg

Potassium 147 mg

Phosphorus 39 mg

Sulfur 7.31 mg

Chlorine 6.78 mg

Iron 0.6 mg

Iodine mcg

Zinc 0.23 mg

Selenium 0.92 mcg

Copper 0.05 mg

Manganese 0.14 mg

Fluorine 1.1 mcg

vitamins

Vitamin A 0.6 mcg

Vitamin C 8 mg

Vitamin D mcg

Vitamin E 0.14 mg

Vitamin K 0.4 mcg

Vitamin P (flavonoids) 25.9 mg

Vitamin B1 (thiamine) 0.03 mg

Vitamin B2 (riboflavin) 0.03 mg

Vitamin B3 (niacin) 0.3 mg

Vitamin B4 (choline) 6.1 mg

Vitamin B5 (pantothenic acid) 0.123 mg

Vitamin B6 0.12 mg

Vitamin B7 (Biotin) mcg

Vitamin B9 (folic acid) 19 mcg

Vitamin B12 mcg

Vitamin B14 (Betaine) 0.1 mg

amino acid

Leucine 49 mg

Methionine 29 mg

Threonine 28 mg

Lysine 45 mg

Tryptophan 15 mg

Valine 44 mg

Histidine 16 mg

Isoleucine 32 mg

Phenylalanine 46 mg