Onion white

Onion is known for over 4000 years. Ancient scientists attributed to him an all — powerful property-filling the body with energy, giving a person strength and courage, so this plant in those days was often added to the food of soldiers. 

The people believed that even the smell of onions drives away and protects from diseases. 
When epidemics raged, tight bundles of this vegetable were hung in each hut. Modern scientists have found an explanation for the onion phenomenon. The fact is that in this vegetable there are volatile substances — phytoncides that are detrimental to the putrid and pathogenic bacteria.
Although the onion contains almost no protein and fat, it is rich in mineral salts of potassium, calcium, magnesium and phosphorus. This vegetable contains the same amount of iron (0,8%) as carrots. In the bulb there is up to 2.5 % nitrogenous substances, as well as glucose, fructose, sucrose and maltose. The sugar content in some varieties of onions is greater than in watermelons. It has citric and malic acids, and carotene (provitamin A), and vitamins B, PP (nicotine acid), and even up to 60 mg of vitamin C.
The sharp taste of onions is determined by the high content of bitter substances-glucosides and essential oils. Of pounded fresh onions allocated to the special volatile substances — volatile, which kill insects, many types of germs and even frogs. These substances destroy the diphtheria Bacillus, under their influence, within 5 minutes, the tuberculosis Bacillus of Koch dies. A piece of onion is enough to kill all the germs in the mouth.

Today, phytoncides of this vegetable are used in the treatment of influenza runny nose (you need 3-4 times a day for 10-15 minutes to lay in the nose pieces of cotton wool soaked with fresh onion juice) and preventing influenza. Interestingly, the workers in the greenhouses, where grows the green onions, don't get the flu even during an epidemic. Phytoncides of onion breathe with angina and suppurative processes in the lungs through inhalation of freshly prepared slurry from a bulb.
The greatest healing power is the base of the bulb — the Donets and the surrounding area, so when cleaning the onion, spare this part.
It is established that the constant use of onions helps to reduce cholesterol in the blood. There are also data on the sugar-lowering properties of this vegetable, so patients with diabetes are recommended to use soup from baked onions.
Onions fried in butter or boiled in milk, softens cough. Fresh onion gruel applied to burns relieves pain, reduces skin irritation and prevents the formation of bubbles.
From traditional medicine it is known that rubbing the scalp onion gruel or onion juice strengthens the hair and contributes to their rapid growth. This property has a decoction of onion peel, which we usually throw away with the garbage. To obtain this healing remedy, you need to boil (5-10 minutes) in a glass of water 4-5 Chinas. spoons of dry chopped onion husk, let the broth settle for 4 hours and drain it through a layer of gauze. Hair, washed in such a solution, acquire a beautiful connotation. In addition, the broth of a peel of onions destroys dandruff.