Onion, commonly known as onion. Known as the "vegetable queen" in Europe, it is rich in nutrients, including protein, sugar, crude fiber, calcium, phosphorus, iron, selenium, carotene, thiamine, riboflavin, nicotinic acid, ascorbic acid and other nutrients.
Onions have a wide range of medicinal values. Hippocrates, known as the father of western medicine, thinks that onions are good for eyesight; Roman doctors think onions are appetizers; Indians regard onions as hormones, which are used for diuresis and phlegm elimination. During the American Civil War, the northern army wiped out dysentery with three cars of onions. Japanese medical professors believe that eating onions can stabilize blood pressure for a long time and reduce vascular fragility.
Chinese medicine believes that onion is flat, sweet and pungent, and has the functions of invigorating the stomach, promoting digestion, calming the liver and moistening the intestines, inducing diuresis and sweating. Modern medical research has found that onion contains a variety of chemical components, such as sulfide, flavonoids, phenylpropanoid, steroidal saponins, chlorine-containing compounds and prostaglandin, etc. It has anti-inflammatory, antibacterial, anticancer, diuretic, antidiarrheal, hypoglycemic, lipid-lowering, cholesterol-lowering, blood pressure-lowering, platelet aggregation-preventing, cardiovascular and cerebrovascular diseases, antioxidant and beauty-caring effects.