Onions reduce joint pain

Egyptians are particularly appreciated the value of the port so that it paid workers who built the pyramids.

Although many people like to use a bow in the preparation of various dishes, many of his cutting and flush tears to the eyes are a problem. Because onion before cutting refrigerate for an hour, and then standing up cut with a sharp knife.

Select the cutting board where you cut onion solely as other foods would have assumed his penetrating odor. Fresh onions can cut into rings, sliced ​​or finely chopped cubes.

Yellow onions, available almost all year round, retains its flavor for a long time, and it is commonly used in cooking, with longer heat treatment, such as stews, braised meat and vegetable dishes, soups and sauces.It's great as a stuffing in Spanish and French pie shortcrust or puff pastry, and served as part of the filling in the cake Italian olives and anchovies. Larger onions can be nadjevati meat or vegetable toppings and bake.

Fresh onion can mix with tomatoes, avocado and peppers in the famous Mexican sauce - guacamole. In its raw state is especially excellent red or purple onions, and in addition to salads, dips, sandwiches or with grilled meat. Red onion, cut into slices and fried on plate with polenta cubes can be a great addition to any salad of baby spinach, and will be an excellent and in addition to a variety of scrambled eggs.

Small bulbs, which grow up to 2.5 cm, are also called ports, and can be glazed with butter and served with a variety of baking. However, the port is usually acidic. Pickled onions serve as an addition to various platters of cured meats, or add them to the stew - soups, stews or goulash.

Shallots, as the finest member of the family, used to refined dishes like the classic sauces bérnaise, or espagnole sauce with mushrooms and wine. Adding scallions in quality wine vinegar, which should odstajati few weeks, produces a perfect ingredient for salad dressing. Roasted shallots with shell is excellent with a variety of meats.

Onion is mostly eaten raw as an ingredient in salads, egg dishes, with a variety of roasts, cold meats or grilled meat, because there is such a strong and penetrating flavor. Even a dish of rice is not always the same flavor if you add finely chopped onions and sesame seeds.

Onion is rich and chromium, vitamin C, and numerous flavonoids, especially quercitin.


Luke has only 42 kcal / 176 kJ per 100 g, of which the most energy comes from carbohydrates (92%).

The average chemical composition of the port: moisture 91%, protein 1.2%, fat 0.1%, Vitamin C 6 mg per 100 g.

Their chemical composition is only one major difference: chives is rich in beta-carotene (3.4 mg/100 g) and vitamin A (0.56 mg/100 g), which is not the case with garlic and onions.

This food is a good source of dietary fiber, vitamin B6, folate and manganese, but it's also a very good source of vitamin C. It contains very little saturated fat, cholesterol and sodium.

A GOOD SOURCE - the term refers to foods that contain vitamins, minerals, protein and fiber in an amount of at least 10% of the daily needs of the RDA.
An excellent source - the term refers to foods that contain vitamins, minerals, protein and fiber in an amount of at least 20% of the daily needs of the RDA.
RDA - Recommended Dietary Allowances (recommended daily allowance)

Particularly strong odor port give substance rich in sulfur, which are just as responsible for its medicinal properties. In addition, garlic is rich and chromium, a trace mineral that helps the cell reaction from the insulin, then vitamin C and numerous flavonoids, especially quercitinoidima.

Specific hot taste and smell of onions due to the essential oils. Its ingredients arc increases appetite and improves digestion of food.

Larger intake ports in the body reduces blood glucose levels. In this process the additional element is the presence of chromium in the harbor, which helps cells respond properly to the insulin released. Studies in diabetic patients have shown that chromium can decrease rapidly raise blood sugar, increase the tolerance of cells to glucose, reduce insulin levels, and lower cholesterol and triglycerides. One cup of fresh port (about 250 g) contains almost 20% of the daily requirement for this mineral.

Regular use of onions and garlic in the diet reduces high blood pressure and cholesterol levels in the blood, which indirectly affects the prevention of atherosclerosis and heart attack and stroke. This prevention results from a combination of substances rich in sulfur, chromium and vitamin B6 from the port. The survey, conducted in 100 000 patients who diet frequently entered onions, tea, apples and broccoli, are rich sources of flavonoids, found that they reduce the risk of heart disease by 20%.

Also, the use of ports in food two or more times a week significantly reduces the risk of colon cancer. It turned out that the meat prepared with onions reduces the amount of carcinogens in relation to meat prepared without onions.

In addition, onions and reduce the inflammation associated with rheumatoid arthritis, colds and allergic reactions responsible for an asthma attack. Isotiocijanati the harbor anti-inflammatory, and together with quercitin and vitamin C, which destroy harmful bacteria, make the bow is the ideal accompaniment to soups and stews in the cold and flu season.

In general we can say that the arc has many medicinal properties since, except that stimulates the circulatory system, regulates the intestinal flora, strengthens the immune system, antibacterial and dijuretično and purifies the body.

Buying and storing

When purchasing select the onions that are clean and well designed. Neck onions should not be opened while the shell needs to be stretched, not crunchy and brittle. Avoid using a port that has sprouted, there is mold, soft spots, or head.

Onion Store at room temperature in a dark, airy place. You can keep the mesh baskets that air can circulate underneath onion. Avoid putting onions with potatoes because they will lose moisture, and thus before the malfunction. Storage time is 1-2 months, depending on the variety, but no longer can be stored onions with yellow (orange) shell.

When purchasing an onion it is important that the head firm and white, and the tips of fresh and green. Use it right away or at least two days after purchase, and store it in a plastic bag or a sealed container in the refrigerator, because very soon loses its nutritional value.

Heat-treated onions can be stored for several days in a sealed plastic container. Do not put onions in metal containers because they will lose their color. Chopped onions can be frozen, without blanching, freezing but loses intensity of flavor. 

Steaming

1 Preserves the structure of food

Many types of vegetables and boil rapidly losing its shape. But if steamed, you do not have to worry that you vegetables into a puree.
Unlike other types of cooking, steaming does not destroy the cellular structure of foods and their original flavor.

2 Preserves vitamins and minerals

When steaming, the loss of vitamins and minerals from foods is minimal.
For example, when you steam broccoli loses only 11% of flavonoids. When cooking in water, this loss is 66%, and cooking in a microwave - a staggering 97%!
When steaming broccoli retains 80% of vitamin C, while in the cooking water - only 30%.
Therefore, if you eat foods rich in natural vitamins and minerals, cook it by steaming or eat it in its raw form.

3 Preserves the flavor, color and juice ingredients
Steaming foods retain their original color, flavor, freshness and juiciness.

4 A sophisticated way to add flavor to the food
The water you use for steaming, you can add spices, stock or wine. In this way, food can add incredible flavor and aroma.

5 Save energy
Steaming allows simultaneous cooking on several levels, which saves energy.
In India experienced housewives prepare a whole meal by steaming in a special dishes on several levels.

6 Not require use of oil - and the result is a light and healthy food
When steaming is not necessary to use oil. The result is a healthy, tasty and easy meal.
If desired, before serving, you can pour a few tablespoons of vegetable oil.

7 Cook almost everything - from vegetables to pulses
When we talk about steaming, usually referring to vegetables.
But steaming is not limited to vegetables. Steam, you can cook and all other foods.



3 Ways steaming

Classic steaming

Foods are placed in a colander, sieve or a special insert over boiling water. In this way, you can prepare fruit, vegetables, pasta and many other foods.

Steaming in its own juice

Wrap the food in parchment paper, bamboo leaves (Chinese method) or banana leaves (Indian method) and place over boiling water. Food will be cooked by steaming in its own juices. This method is great for recipes that include marinating.


Cooking grains steamed

This is a traditional Eastern way of preparing rice and other grains steamed.

Briefly fry the rice and cover with boiling water. Season with salt, cover and simmer for 10-15 minutes, until the rice absorbs all the liquid. Then turn off the fire and let the rice sit for another 15-20 minutes.

It is important that during the cooking not lifting the lid and stirring the rice. 

Why is celery healthy?

In the 17th century developed from the wild, common or wild celery that grew in European reed bands, but the breeding successfully cultivated.
Celery stalks should be cut off the base and wash each one under running water, and then burn them to a larger or smaller portions, depending on on further preparation. If the stem is out fiber structure, it should be a way to peel with a sharp knife, cut the bottom and pull it to the top. If cooking fresh stems, it is best to cut just before serving as a stop, especially at room temperature, lose their crispness.

Raw celery root is commonly used in salads. The most famous of all is the Waldorf salad, celery and apples cut into strips, with mayonnaise and sour cream with the addition of chopped walnuts. On the Swedish way, celery root, cut into sticks with mayonnaise, mustard and whipped cream, served on rye bread or with meat and fish dishes. You can try it in a salad with roasted beets, and with the addition of spices, lemon juice and sprinkled with nuts.

Celery root in our kitchen cook together with other root vegetables in a clear soup meat, but not puree of celery soup with the addition of thyme will not leave you indifferent.

It is often prepared with potatoes, mashed, in salad, in the form of fritters with the addition of onions, but in layers with smoked fish, topped with cream and sprinkled with cheese and baked in the oven.

You can bake it in the oven with other root vegetables and potatoes with added rosemary, garlic and simmer with chicken or with other root vegetables in a variety of meat dishes, especially those from the game, and will give a special flavor risotto with leeks, who served with pesto.

Celery stalks are often eaten raw as a snack, because, as some say, chewing it consumes more calories than it has itself stems. Served in combination with tomato juice or carrot with a variety of tortilla and stuffed cheese spreads, including a special one with smoked cheese and spices.

Combine celery stalk with soft cheese and walnuts in a variety of tuna salad or chicken with vegetables such as radishes, olives, avocado, radicchio, onions.

It will be an excellent addition to soups, food from the vocals, and the leaves, in addition to soups and stock, as well as using herbs in salads, a variety of fillings, or simply sprinkling meat, chicken or fish on the grill before serving.

Celery seeds can be stirred into the bread dough or sprinkle on salt cakes, salads or cooked vegetables just before serving. Because of the bitter taste they should be used sparingly, and before using them to chop.

Celery grown in gardens, in contrast to the wild, a reputation as a very valuable medicinal herb. Fresh stems and leaves are collected from May to August, the root of the drain from mid-September to mid-November.The root has a distinctive and aromatic smell. Medicinal substances, such as flavonoids apiin, which has antioxidant properties, essential oils and amino acids asparagine, are located in the root, stem and leaves.

While most remember the first succulent stalks celery, often happy in culinary and medical purposes use leaves, roots and seeds.
Best of the drug will be retained in the freshly squeezed juice of raw roots, leaves and stems, but it is recommended that smaller leaves are bitter because the juice. The infusion is an excellent remedy in the early stages of rheumatism and gout, and is recommended for people prone to weight gain, as well as those who suffer from cellulite, because of its effects on blood flow. It lowers blood pressure and reduces blood sugar levels in diabetics. Celery juice has a beneficial effect on the regulation of menstruation. Delicious soups and sauces celery root can be part of the diet, and in severe cases of diabetes. Plant and celery root are highly demanded culinary spice and soup dishes with celery excite the appetite and strengthen immunity. Raw celery is very effective nutrition ingredient for skin diseases - a tiny nastružu equal parts celery root and apples, mix them well, and if desired can be added grated walnuts and sugar. Its consumption is also recommended for people who have stones in the kidney or bladder because it is an effective diuretic.
Its curative effect is reflected in the treatment of a number of diseases that occur as a result of stress.Celery can use with asthma. In folk medicine to prepare candies from densely ukuhanog root nepročišćenog with the addition of sugar, which soothe irritation to cough. Celery acts as a urinary antiseptic, djelotovoran in diseases of the kidneys, helps with fever, a disease in cattle has anti-inflammatory activity. It helps with digestive system problems and eliminates bad breath and removes spring spring fatigue.

Research shows that celery has properties to reduce the pressure because its composition has an active pthalide that relax the muscles of the arteries and thereby regulate blood pressure. In animal studies celery has proven effective in reducing cholesterol. During the eight weeks of feeding celery juice significantly reduced cholesterol levels by increasing the excretion of bile acids.

Celery contains coumarin component, which prevents the damaging effects of free radicals, and also stimulates the activity of white blood cell defense mechanisms. An excellent source of vitamin K, which is beneficial to blood clotting, protects against osteoporosis, prevents harmful oxidative effects on cells. The entire B-complex derived from celery modification of carbohydrates in the body, strengthens the nerves and the brain, helps bowel movement, and it maintains healthy skin, hair, eyes and liver.

Because of the high concentration of essential oils and terpenes, celery antibacterial and antimicotic in the intestinal mucosa and urinary tract.
Buying and storing



Celery, onions, carrots and parsley are the "Four Musketeers" every kitchen. The reason is that these plants are used in most dishes, as the most basic, such as stock, soups and sauces, as well as various other meat and vegetable dishes. In our first association with the memory of celery to be white heads aromatic root vegetables. His equally aromatic and crisp relative of the same name, in our little known and used, as well as above-ground plant grows green stalks ending in pinnate leaves.

When choosing celery root weight in his hand must match its size, and the touch has to be fixed. If on top of the remains of a stem, they need to look fresh, dry and free from decay. Similarly, avoid buying already washed and chopped celery in a tie for the soup or porcioniranog already in stores for standing celery discolored and valuable nutritional ingredients. Rather large head of celery quality choice for easy preparation.

For celery stalks choose a compact bundle of light green in color with green leaves that look fresh. Fresh stems can easily be determined by the middle of gently squeeze. If the sound is crisp, celery is crisp. If you notice that they are based on separate external celery stalks, it is probably celery standing for a long time.

Keep the celery root vegetable compartment sink a few weeks, until celery stalks before refrigerating separate from the base and eventually remove damaged ones. Rinse under water and place in a plastic bag that can stand for 7-10 days.
Preparing meals with celery

Prior to preparation, celery root you need to clean the brush in cold water to removed the remains of the country, cut off the top and peel a rough surface. Once you slice, dice or Grate, sprinkle it with lemon juice or dip briefly in water with lemon juice to come into contact with the light not to lose the battle.

Celery is a biennial herbaceous plant with fleshy roots and spindly stem. In the 17th century developed from the wild, common or wild celery that grew in European reed bands, but the breeding successfully cultivated. Today there are three main types: white celery, green celery and celery with root-like white tail.Grown as herbs, are used as flavoring additions to soups, salads, meat and other foods.

Celery stalks are often eaten raw as a snack, because, as some say, chewing it consumes more calories than it has itself stems.

History of celery is long and interesting. At the time of Homer was a symbol of beauty and joy, and soon after became the flowers for the grave and meant only tears and sorrow. Later, in Rome, raised as a symbol of victory and triumphant celebration, and it adorns the head of the winner.

French, big eaters, they praised him say, "Do not be afraid of hard times to Rome for - love and celery," and our people have a saying: "Mrs Feller has a heart, navek must eat celery." Celery is a robust, submit and harsh climate, so it can be purchased during the year (either from growing in the fields or in greenhouses), but the best quality during the summer months. While most remember the first succulent stalks celery, often happy in culinary and medical purposes used its leaves, roots and seeds.

Celery seeds are small and brown with bright grooves, strong, aromatic and slightly bitter taste.

Energy and nutritive value

Energy value of 100 g celery (root to leaf) is small - is 14 kcal / 59 kJ. Of these, 0.69% protein, 2.97% carbohydrate and 0.17% fat.

It is an excellent source of vitamin K (29.3 mg, representing 29% of the recommended daily intake) and dietary fiber (1.6 g/14 g/100 kcal or 11.5 kcal recommendations are 3 g/100 kcal), and other necessary minerals and vitamins contain small quantities.

A GOOD SOURCE - the term refers to foods that contain vitamins, minerals, protein and fiber in an amount of at least 10 percent of the daily requirement of RDA

An excellent source - the term refers to foods that contain vitamins, minerals, protein and fiber in an amount of at least 20 percent of the daily requirement of RDA

RDA - Recommended Dietary Allowances (recommended daily allowance)