1. Onions contain flavonoids, unique compounds found in plants that also have health benefits. “They contain mainly the bioactive compound quercetin, which has been implemented as an antioxidant, anticancer and anti-inflammatory compound,” said Dr. Ruth McDonald, Chair and Professor of the Department of Food Science & Human Nutrition, Iowa State University.
2. Besides flavor, onions do not contribute much to the diet. “Onions are not very nutrient dense,” Dr. McDonald explained. One cup of chopped onion contains 234 mg of potassium, compared to about 537 mg in a banana. (One cup is a lot of onions!)
3. Onions contain sulfur compounds. That’s why your eyes water when you chop them and why the odor lingers on your breath.
4. These sulfur compounds led to onions being used for medical purposes in many cultures, such as treating wounds. However, the effect was minimal. “There is folklore that onions are antibacterial because of the presence of sulfur-containing compounds. But they are unlikely to have sufficient potency to treat infections,” Dr. McDonald said.
5. This belief in the antibacterial effect led to the practice of placing a cut onion by the bedside to prevent illness, with the idea that the onion would soak up germs. “Absorbing bacteria from the air is total fiction,” Dr. McDonald said. While science has not found evidence that onions prevent illness, some still follow this folklore remedy and you can follow the discussion.
6. It’s okay to eat leftover onions. A social media report has circulated stating that onions become toxic after you cut them. “I suppose that comes from the concept that when you cut onions there is release of the sulfur-compounds, but I don’t know of any health risks from those compounds,” Dr. McDonald said.
7. Onions can prevent hair loss. You just have to rub onion juice directly on your scalp.

Onions can pack a powerful punch when added to foods. Although they cannot prevent illness, onions do have some health benefits and there are many reasons they are so appealing.

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Anne Cundiff: “Most individuals will be affected by the sulphuric compounds released by an onion when cut. This reaction could be extreme or minimal, but there is no scientific reason why it affects individuals differently. It could depend on how the individual actually cuts the onion, and whether they wear glasses or contact lenses that could prevent the sulphuric gas from getting too close to the eyes.”

As for ways to keep from crying over sliced onions, Anne provides the following tips:

• Choose less pungent onions. Yellow onions tend to be the most irritating, while red onions tend to be less irritating.
• Try chilling the onions in the refrigerator for at least 30 minutes before cutting. Chilling onions delays the release of the sulphuric compounds, which will be less irritating to the eyes.
• Cut the bottom or the root of the onion last. The root of the onion contains more of the sulphuric acid.
• Cut the onion directly under the stove vent. The gases will be sucked up through the vent intake, making them less likely to travel to your eyes.
• Use onion-cutting eyewear. These “goggles” seal around your eyes and prevent the gases from getting into your eyes.

_{The image “Chopped Onion” by Michael Derr is licensed under CC BY 2.0.}

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Random, but true, facts about onions to stun and amaze your friends:

1. A great source of vitamin C but certainly less tasty than orange juice
2. Worship-worthy icon in ancient Egypt and a symbol of eternity
3. Diet staple of the prehistoric cavemen and cavewomen, although we can’t speak for the dinosaurs
4. Travel companion for Pilgrims coming over on the Mayflower, we assumed they shared with the Indians
5. Best saved for hamburgers and onion rings, no onion can stave off the flu and colds

(Source: www.onions-usa.org)

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_{“Red Onions” by swong95765 is licensed under CC BY 2.0}

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