Monday, July 26, 2010

Onions: Nothing to Cry About

Slicing onions could be quite a tearful experience. However, as uncomfortable as it is for the cook's eyes whenever he cuts it up for use in dishes, its health benefits and taste are more than enough reasons to forgo the minor discomfort it brings. Characterized by a strong, pungent flavor and aroma, it's one of the world's staple cooking ingredients.

Lending its robust taste to accentuate the taste of the overall dish, it's hard to imagine how dishes would be like without onions. But beyond flavor, they have been used ever since as a medicinal plant, garnering wide acclaim for its wondrous health benefits in addressing a variety of health-related conditions such as the common cold, heart disease, diabetes, osteoporosis, etc.

Onions come in different flavors and colors—white, yellow, red, and green. Their taste can range from slightly sweet to very pungent. Prepared raw or cooked, they make excellent flavor enhancers for most salads, stir-fried dishes, soups, broiled and boiled dishes, etc. They are categorized as Allium vegetables, hence they are rich in sulfides, sulfoxides, thiosulfinates and other smelly compounds. Their medical potency has been known to combat different bacteria, which includes e.coli, salmonella, and bacillus subtilis. 

Written By: Maris Modesto

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