Black Onion: Nutritional Benefits And Health Benefits
Black onion is obtained by transforming common onion into a brown product with a toffee- like flavor. This process is carried out in drying chambers under specific temperature and humidity conditions. During this processing, the itchiness of the original onion and the strong smell are eliminated. On the contrary, the product gains a caramel smell that makes it much more attractive to the consumer. The compounds of the common onion are also modified by these processes.
Its components become more bioavailable, with improved absorption and an increase in its positive effect on human health. The black onion contains 21 amino acids, some of them with analgesic properties. On the other hand, it has a large amount of antioxidants such as flavonoids, which improve cardiovascular function.
Black onion: an innovative product
It is a food that has been obtained for the first time in 2016 and that cannot be obtained in nature. It is cataloged as a gourmet product and ecological varieties must be chosen that claim to avoid artificial additives.
It can be used in the culinary field as an ingredient, providing sweetness, color and aroma. But it is also a product suitable for consumption alone, because its taste has nothing to do with that of white onion.
Black onion: rich in minerals and vitamins
It is a product that contains minerals such as calcium, magnesium, copper, iron, phosphorus and potassium. Moreover, presents the group of vitamins A, B, C and E. It is necessary to remember that vitamin C has been shown to enhance the functioning of the immune system, which makes it possible to fight against communicable respiratory diseases.
Likewise, there is sufficient evidence to affirm that calcium intake is capable of reducing the risk of osteoporosis in adulthood. This pathology is more frequent in women and increases the incidence of bone fractures, which affects the quality of life.
Therefore, it is a product with characteristics similar to black garlic in terms of micronutrients. However, this has the caveat that its use is much more versatile, which improves its consumption.
Importance of antioxidant consumption
Antioxidants are the substances in charge of preventing DNA degradation and fighting against the creation of free radicals, according to a study published in Food and Chemical Toxicology. It is important to ensure the daily intake of them to combat aging and ensure the proper functioning of the body.
Black onion is a great source of antioxidants, greater than that of many fruits and vegetables individually. Therefore, including this product in the usual diet, along with others rich in this type of compounds such as blueberries, notably improve the quality of the diet.
To know more: 5 drinks with berries to fill you up with antioxidants
Interesting food to combine with spices
At the gastronomic level, it can be a good idea to combine black onion with different types of spices to improve the aromas, flavors and quality of the dishes. In addition, spices are usually rich in antioxidant compounds, which enhances the beneficial effects of onion.
The combinative possibilities of this product are not yet excessively exploited as it is a recently created food. However, it will not take long for combinations of ingredients to be found to enrich dishes from an organoleptic and nutritional point of view.
You may also be interested in: How to preserve seasonings and spices
Not all that glitters is gold
Despite the promising characteristics of this product, the truth is that it is still available in few supermarkets. In addition, it has a high value compared to the traditional product and the varieties offered are not always organic.
Normally, you can find black onion in gourmet shops or in large specialized stores. From here, many recipes can be made with this ingredient, for example pizza dough.
Black onion, an atypical product
The black onion is a recently created product that is gaining a niche in gastronomic culture thanks to its interesting organoleptic properties. On the other hand, it is a more interesting food than the original if we take into account its nutritional quality.
It provides a large amount of vitamins, minerals and antioxidants necessary for the proper functioning of the human body. It has the advantage of being able to be consumed cooked or raw, thus improving the versatility of the product.
At the moment, it is a product that has not reached all homes due to its low availability. However, it is expected that in the coming years it will reach the gastronomy of our country with force, becoming one of the essentials of our kitchen, as garlic is currently.
