Onion is a vegetable that appears on every Uzbek table and is one of the most commonly used in cooking. However, its varieties — red and white onions — have different health benefits that many people are not aware of.
Red onion:
— Rich in anthocyanins, it improves blood circulation and prevents cardiovascular diseases.
— Due to its high antioxidant content, it protects against harmful free radicals and slows down the aging process.
— Effective in boosting immunity and fighting inflammation.
— According to university studies, quercetin in red onion reduces the risk of cardiovascular diseases by 20–25%.
— When consumed raw, the antioxidants in red onion are twice as effective.
— Regular consumption of red onion reduces the likelihood of malignant tumors (especially colon cancer).
White onion:
— Facilitates digestion and regulates intestinal activity.
— Has the ability to lower blood sugar levels, making it recommended for people at risk of diabetes.
— Strengthens the body’s resistance to viruses and bacteria, especially important during cold seasons.
— According to scientific sources, white onion contains more allicin. This substance acts as a natural antibiotic against bacteria and viruses.
— Eating at least half an onion daily boosts immunity and reduces the risk of colds by up to 30%.
Red onion has more positive effects on the heart and blood circulation, while white onion is more important for digestion and immunity. Thus, alternating between the two in meals is the best approach.
Common benefits:
— Reduce cholesterol levels.
— Decrease inflammatory processes in the body.
— Maintain bone strength (thanks to calcium and vitamin C).
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