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Onions, garlic, leek and co - health benefits for the intestines and heart
Extremely versatile and very healthy - these properties can be used to describe many types of vegetables. Bulbs play a particularly prominent role here. Thanks to their healthy ingredients, they help prevent bowel problems and cardiovascular diseases.
Onion and vegetable onions, shallots, spring onions, pearl and silver onions, garlic, leek, chives and wild garlic: onion plants are essential in the kitchen. They are valued not only for their hearty taste, but also for their valuable ingredients, which help, among other things, against bowel problems and help prevent cardiovascular diseases.
Onion plants vary in taste from sweet and mild to aromatic and spicy. Not only are they extremely tasty, they are also extremely healthy.
As the Consumer Service Bavaria explains in a message, the characteristic taste comes from the sulfur-containing ingredients, the sulfides.
The sulfides belonging to the bioactive plant substances have an antibacterial and antioxidative effect. Because they can lower blood pressure and cholesterol levels and inhibit blood clotting, bulb plants play an important role in preventing cardiovascular diseases.
Sulfides are also said to reduce the risk of certain cancers, such as stomach cancer.
Sulphides are part of the essential mustard oils in the onion, which have an appetizing and digestive effect because they stimulate saliva and gastric juice secretion.
Improved intestinal flora
Onion plants also contain fructans. These fibers have a prebiotic effect, which means that they serve as food for the “good” bacteria in the colon and improve the composition of the intestinal flora.
However, too many fructans can cause gas and intestinal discomfort in sensitive people.
The Bavarian Consumer Service also points out that onion plants also contain significant amounts of vitamin C, folic acid, potassium and the phytochemicals flavonoids.
Onions in naturopathy
In naturopathy, onion syrup with honey has proven itself as a home remedy for cough.
Onions are also used as a home remedy for earache, toothache and boils.
It is therefore not surprising that bulbous plants have been used as medicinal plants for thousands of years.
According to the Bavarian Consumer Service, onions should be stored dry, dark, cool and airy - i.e. not in plastic bags.
Brown onions last up to half a year, white onions a few weeks. Red onions, spring onions and leeks are best kept in the vegetable compartment of the fridge and used up within a week.
Bear's garlic and chives, wrapped in damp kitchen paper, stay fresh for a day or two in the fridge's vegetable compartment.
The sharp aroma of raw onion or leek pieces is reduced when steamed in a little oil. This creates a mild sweetness that cooks like to top off with wine or vinegar.
Spices such as nutmeg, parsley, chervil and thyme emphasize the leek aroma, and the combination with mild curry tastes interesting.
When cutting onions, less tears flow if you cut with a sharp knife on a dampened board and open the window. (ad)