Dry onion

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Prevents blood clots from forming with dried onions

Prevention  of diseases with onions

The chemical compounds in onions prevent of the blood clotting. These compounds prevent of the platelets accumulation in the arteries as well as the formation of blood clots in the veins. Platelets accumulation in the arteries as well as the formation of blood clots in the veins are two effective factors in the incidence of heart attacks and strokes. Onion is one of the oldest vegetables used by humans. This vegetable not only has been used to flavor food, but has been as a gold for many and it has been used in their trade.

The long-standing value of onion is not unreasonable, as extensive researches by researchers over the past decade have revealed some interesting facts. If you are one of the people who are not interested in consuming onions, be sure to read this article:

Blood anticoagulant

Red onions can help to maintain good cholesterol and prevent heart disease. Researchers in animal studies have found that eating red onions after 8 weeks can reduce the amount of bad cholesterol in the body by 20%. But in the same period of time, it does not change the amount of good cholesterol in the body. According to studies in 2012, a flavonoid called rutin which is abundant in the onion and apple family, prevents the formation of blood clots in the arteries. In fact, the formation of fibrin in the veins and the platelets accumulation in the arteries are the causes of blood clots and stroke, which prevents its formation.


Researchers at Cornell University, after studying the effect of onions on cell growth and free radical scavenging, announced in 2004 that shallots and onions have a significant effect on reducing the progression of liver cancer and preventing the growth of cancer cells due to their prominent antioxidant properties. According to other researches by scientists, regular consumption of onions, twice a week clearly reduces the risk of colon cancer. Onion is rich in flavonoids and prevent the growth of tumors and protect colon cells from damage. Cooking meat with onions can also help to reduce the carcinogens that are produced when cooking meat in heat.




Folic acid or vitamin B9 is one of the compounds needed by the brain and ensures the mental health and feelings of people. 125 ml or half a cup of onion juice can improve 9% of the body’s daily requirement for folic acid, so the habit of eating onions helps to improve the body’s need for folic acid.


According to studies in 2009 by researchers at the Southern California School of Medicine, bone density is 5 percent higher in women who eat one onion a day than in women who eat onions once a month. On the other hand, women who eat onions regularly are 20 percent less likely to have a pelvic fracture than women who do not eat onions. Therefore, women are advised to make eating onions one of their eating habits to prevent osteoporosis.

Pains killer

According to clinical study in North Dakota in 1990, women on a manganese-rich diet are less likely to have symptoms of PMS, such as abdominal pain or mood swings, because onion is a good source of manganese. The mineral acts as an analgesic.


Onions like apple, is a great source of an antioxidant called cricket. Researchers’ findings, published in 2007, show that cricket had a significant effect on lowering blood pressure and preventing damage to the walls of arteries, thus reduces the risk of cardiovascular disease.


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