a salmonella outbreak has us wondering: what's the point of an onion?
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besides a pungent odour and making our eyes sting, what's the point of the onion? stock/getty
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the canadian food inspection agency has issued a food recall warning of red, yellow, white and sweet yellow onions imported from u.s-based grower thomson international inc. due to a salmonella outbreak.
the recall warning was issued after the outbreak affected seven provinces in canada — british columbia, alberta, saskatchewan, manitoba, ontario, quebec and prince edward island. as of this week, there were 120 confirmed salmonella cases linked to the outbreak. canadians have been warned to dispose of onions coming from the united states.
while some of us may be bemoaning the absence of the stinky root vegetable on our barbequed hamburgers and hotdogs this weekend, there are those of us wondering what the big deal is. after all, besides keeping away snakes and witches, what do onions really have to offer other than bad breath and burning, teary eyes?
well, first of all, they are good for you.
stinky, but good
julie mancuso, a registered nutritionist and owner of jm nutrition in toronto, says that while onions are often associated with a “pungent onion breath,” their benefits outweigh the drawbacks.
“the onion is a good source of vitamin c, which is the vitamin instrumental for the healthy development and repair of body tissue,” she says. “this ranges from helping the absorption of iron to the formation of collagen. that’s right, ladies, onions are skin-friendly.”
raw onions also pack a light calorie punch, at 40 calories for each 100 grams. they contain no cholesterol, and simple sugars like glucose, fructose and sucrose account for most carbohydrates. plus, about 89 per cent is water, which make onions a solid source of hydration. trace amounts of vitamins and protein also find their way into the vegetable.
onions also have the power to turn a mediocre meal into a crisp, aromatic delight, add substantial depth of flavour and sweetness to dishes without resorting to not-so-healthy ingredients, like butter, sugar, and salt.
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amanda li, a registered dietician, chef and food-centric nutritionist, says onions should be used in meals every day.
“they not only serve as a flavour base, but they are also packed with phytonutrients,” she says. “one of these powerful plant compounds that are found in onions is quercetin, which has potent anti-inflammatory properties that have been shown to help decrease blood pressure and reduce triglycerides, a type of cholesterol.”
onions also contain thiosulfinates, which are sulphur-containing compounds, and are known to discourage harmful microorganism growth and help prevent some cancers. and one only has to look as far as the international journal of research in pharmaceutical sciences for proof
that onions may possess anti-viral properties. in fact, they are listed as a safe alternative to anti-viral medication.
not all onions are created equal
in case you were wondering if there is a type of onion that is superior to the others, mancuso says any differences are inconsequential.
“[the differences in nutrition is] very similar overall, she says, but she adds that the common onion contains vitamin b6 and magnesium, “whereas its red cousin does not.”
peel back a layer or two, and you will also find that despite the many good things about onions, they do have the capability to mess up your digestive system. this is because they contain fructans, a naturally occurring carbohydrate that can be hard on our gut, especially if you have an intolerance. fructans ferment and can cause gas, bloating and a generally unpleasant gastrointestinal experience. as a result, onions find their way onto the list of fodmaps — which stands for fermentable oligo-, di-, mono-saccharides and polyols. instead of being absorbed into your bloodstream, these carbs reach the far end of your intestine where most of your gut bacteria reside, causing uncomfortable gi issues.
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still, if you can tolerate them, onions are too good not to be a part of your diet, say li and mancuso.
“onions are such a budget-friendly vegetable, add such a depth of flavour to dishes, and are packed full of nutrients,” says li. “no wonder they are a staple in so many cuisines.”
so if all of this has you feeling some onion love, dreaming about all the ways to make the most of an onion — grated, caramelized, roasted, minced, pickled, sliced or diced — we are shedding tears of joy. however, be sure to check where your onions come from. while the cases of salmonella continue to grow, the public health agency of canada is reminding canadians to make sure their onions are not from thomson international inc. — if you are not sure, throw them out and then wash your hands.
symptoms of a salmonella infection, called salmonellosis, typically start six to 72 hours after exposure to salmonella bacteria and include fever, chills, headache and vomiting.
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