Basic health benefits of Onion vitamins | apollohospital.in

 Basic health benefits of Onion vitamins | apollohospital.in

We eat many vegetables, including potatoes, etc., and especially carrots, etc., but if we look at it, onions are especially important in our vegetable diet because they contain many nutrients.We get many real vitamins from onions and also some elements of many bad proteins so we should eat onions so this blog is about basic health benefits which we will write a blog on health benefits.

Onion 

Onions are used in many real vegetables, mainly by cutting them, but their green onions are also very useful because they are grown in the ground. The green part of the grown onion is cut and chopped and used to make Manchuran etc.These green onions are used to make Manchurian etc. These green leaves are used and are called spring onions.

Basic knowledge of onion

 Onions don't get their vitamins from an outside source—they synthesize them naturally as they grow!

Like most plants, an onion bulb creates and stores vitamins through photosynthesis (using sunlight, air, and water) and by absorbing essential minerals and nutrients from the soil through its roots.

Key Vitamins Found in Onions

While onions are made mostly of water (around 89%), they are packed with vital micro-nutrients:

Is this Vitamin C

Vitamin B6 (Pyridoxine)

Potassium & Manganese

Vitamin B9 (Folate) 

Etc.

How the Onion Plant Creates Vitamins

Sunlight & Photosynthesis: The green shoots above ground absorb sunlight, combining carbon dioxide (CO_2) and water (H_2O) to produce simple sugars.

Soil Absorption: Root networks absorb key minerals like nitrogen, phosphorus, potassium, and sulfur from the soil.

Metabolic Synthesis: Using the sugars from photosynthesis and minerals from the soil, the plant’s enzymatic pathways synthesize biochemical compounds—including Vitamin C and complex B vitamins—and store them inside the bulb layers to nourish future growth.

People also asked 

1. Why do onions make you cry when you cut them?

When you slice an onion, you rupture its cells, releasing sulfur compounds and enzymes. These mix to form a volatile gas called propanethial s-oxide. When this gas reaches your eyes, it reacts with natural moisture to form mild sulfuric acid, triggering your tear glands to flush out the irritant.  

Quick Fix: Chill the onion in the fridge for 30 minutes before cutting, or use a sharp knife to crush fewer cells!

2. How do you store onions so they last longer?

Whole onions: Keep them in a cool, dry, dark, and well-ventilated spot (like a pantry or mesh bag). Do not store them in plastic bags or next to potatoes (potatoes release moisture and ethylene gas, causing onions to sprout/spoil faster).  

Cut/Peeled onions: Wrap them tightly or seal them in an airtight container and store them in the refrigerator for 7 to 10 days.

3.Are raw onions healthier than cooked onions?

Raw onions contain higher levels of Vitamin C and natural sulfur compounds (like allicin/quercetin), which heat can destroy.

Cooked onions lose some temperature-sensitive vitamins, but cooking concentrated antioxidants and makes them easier to digest if raw onions give you bloating or acidity.

4.How do you get rid of onion breath and smell on your hands?

On hands: Rub your hands with a lemon slice, stainless steel (like a stainless steel sink or spoon), or damp salt.  

For breath: Chew fresh parsley, mint, or an apple—these contain natural compounds that neutralize sulfur odor.