Onion
Onions are high in minerals, vitamins and elements such as potassium, among others, and low in calories. It is a great ally in the fight against respiratory conditions, such as flu, bronchitis, coughs and colds. Onion contains quercetin, an antioxidant of the flavonoid family to which analgesic, vasodilator and anti-inflammatory properties have been attributed, among others.
Consumption: Raw in salads and as a condiment. Cooked, fried or roasted, in onion soups or oriental dishes. Dehydrated, to flavour stews and casseroles