ONION aka: Allium cepa

why do you cry?

As onions are sliced, cells are broken, allowing enzymes called alliinases to break down amine acis suploxides and generate aulphenic acids. Sulphenic acids are unstable and spontaneously rearrange into a volatile gas called syn-proprantheial-S-oxide. The gas diffuses through the air and eventually reaches the eye, where it reacts with the water to form a diluted solution of sulphuric acid. This acid irritates the nerve endings in the eye, making them sting. Tear glands produce tears to dilute and flush out the irritant.
Supplying ample water to the reaction while peeling onions prevents the gas from reaching the eyes. Eye irritation can, therefore, be avoided by cutting onions under running water or submerged in a basin of water. Rinsing the onion and leaving it wet while chopping may also be effective. Another way to avoid irritation is by not cutting off the root of the onion, or by doing it last, as the root of the onion has a higher concentration of enzymes. Using a sharp blade to chop onions will limit the cell damage and the release of enzymes that drive the irritation response. Chilling or freezing onions prevents the enzymes from activating, limiting the amount of gas generated. The volume of sulfenic acids released, and the irritation effect, differs among Allium species.

but there are far too many positive attributes that a onion bestows for us to cry over them!

• antioxidants are compounds that help delay or slow the oxidative damage to cells and tissue of the body.
  
  
• Studies have indicated that quercetin helps to eliminate free radicals in the body, to inhibit low-density lipoprotein oxidation. (an important reaction in the atherosclerosis and coronary heart disease), to protect and regenerate vitamin E. Other foods that offer quercertin are apples and tea, however, onions offer double the amount.)
  
  
• prevent gastric ulcers by scavenging free radicals and by preventing growth of the ulcer-forming microorganism, Heliobacter pylori.
  
  
• the more pungent onions exhibit strong anti-platelet activity. Platelet aggregation is associated with atherosclerosis, cardiovascular disease, heart attack and stroke.
  
  
• Several studies have shown quercetin to have beneficial effects against many diseases and disorders including cataracts, cardiovascular disease as well as cancer of the breast, colon, ovarian, gastric, lung and bladder.
  
  

• Onions are also a source of vitamin C, potassium, dietary fiber and folic acid. They also contain calcium, iron and have a high protein quality (ratio of mg amino acid/gram protein). Onions are low in sodium and contain no fat.
  
  
  • NUTRITION PER SERVING OF ONIONS

    Onion Nutrition Facts	1 Medium Onion (148 g)	Percent Daily Values*
    Calories	45
    Total Fat	0	0%
    Cholesterol	0	0%
    Sodium	5	0%
    Total Carbohydrate	11g	4%
    Dietary Fiber	3g	12%
    Sugars	9g
    Protein	1g
    Vitamin A	0g	0%
    Vitamin C	11.8mg	20%
    Vitamin B6	0.01g	5%
    Calcium	36.8mg	4%
    Iron	0.6mg	4%
    Folic Acid	15.2mcg	4%
    Potassium	190mg	5%
    Selenium	0.5mcg	1%
    Zinc	0.2mg	1%