Onion (bawang merah, chang thau)
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Onion (16 August 2008)
Onion (Malay: bawang merah, Penang Hokkien: chang thau), or by its scientific name Allium cepa, is the bulb of the plant that comes from the same genus as garlic. Like the garlic, onion features prominently in most cooking, not exclusing Nyonya cuisine. Believed to be one of the oldest vegetables known to man, onion is found in a huge array of dishes. From the simplest egg-and-onion omelette to more complex curries, onion adds vital taste and aroma to the dishes.
Health benefits
For a vegetable that is so popular, it is good to know that onions are good for health. Like the garlic, onion has been shown to help check the rise of cholesterol and prevent blood clotting. Eating raw onions may help to reduce cholesterol levels by increasing the level of good cholesterol, HDL, which carry cholesterol away from body tissues and artery walls. Onions are a traditional remedy against infectious illnesses including colds, coughts and so on.
Onion
Amount to be consumed
Freshly cut onions provides the best health benefit, coming from the smell released when onions are cut. By consuming about half an onion a day, a person can derive the good effect of the onion.Drawbacks
Eating raw onions will give you bad breath. In addition, for some people, onions can trigger migraine.
Copyright © 2003-2025 Timothy Tye. All Rights Reserved.
Copyright © 2003-2025 Timothy Tye. All Rights Reserved.