Welcome to my new regular feature of what’s in my fridge and why. A nutritional round up of everyday foods – with a continued focus on what’s available right now.
Onions are a staple in nearly every kitchen I’ve ever been in and that’s quite a few! They originated in central Asia and through the centuries have been revered not only for their culinary use but also for their therapeutic properties.
Fried onions – whether cooked slow for their sweetness, or fast for a bit more crunch form the cornerstone of so many sauces and one I cook a lot is the classic Italian sauce base – soffritto – onions, carrot and celery.
Onion health benefits
Here’s a few reasons to encourage you to include onions (of any type) regularly in your diet.
- Similar to garlic, onions have been found to decrease blood fat levels, lower blood pressure and prevent clots.
- Good sources of Vitamins C, B6, B1 and K. Vitamin B1 was the first B vitamin discovered and is essential for energy production, nerve cell function and carbohydrate metabolism.
- Contain sulphur which is a component of several amino acids found in the insulin hormone which helps regulate blood sugar levels.