For several millennia, onion remains the world's most popular vegetable crop, due to its valuable nutritional properties. Nevertheless, there are many deviations in health, in which it is necessary to carefully approach its use in cooking. The article is devoted to the use of onions for pancreatitis.
What is harmful and useful onion?
Each food product has both beneficial and harmful properties. Vegetables are no exception.
Important! The high zinc content has a positive effect on the female and male reproductive systems, the condition of the hair, skin and nails.
Leek
Leeks are a source of vitamins A, C (ascorbic acid), K, B vitamins and trace elements, namely:
- Nickel
- gland;
- magnesium
- potassium;
- calcium
- phosphorus.
Leek is used for anemic conditions of the body, since iron, which is contained in sufficient quantities in onions, is involved in the synthesis of hemoglobin. Folic acid and potassium improve the structure and elasticity of blood vessels. Possessing anti-inflammatory, antiseptic properties significantly alleviates the consequences of such ailments as: gout, arthritis, urinary tract diseases.
Leek is rich in fiber, so a reasonable consumption supports the "proper" work of the gastrointestinal tract, has a beneficial effect on the intestinal microflora. Since this variety of onions contains carotenoids, zeaxanthin and lutein, it must be included in the diet to maintain eye health. The rich content of phytoncides makes leek an excellent prophylactic during the off-season, when outbreaks of colds, flu-like infections occur.
With caution, leeks should be consumed by people with increased acidity of the stomach. Excessive amounts in food can provoke an increase in blood pressure. During breastfeeding, you should not abuse a spicy vegetable, as it can affect the taste and smell of milk.
Green
Green onion feathers are champions in the content of vitamin C, the amount of which is several times more than in apples and oranges. Therefore, fresh herbs is a vitamin, anti-cold product, increases appetite and normalizes digestion, is an indispensable product in the prevention of such a serious disease as scurvy. Contained in fiber, Ca and P (phosphorus) reduce the risk of periodontitis, prevent the development of dental diseases.
However, there are restrictions on the use of green vegetables. Excessive consumption can provoke an attack of bronchial asthma, provoke an increase in blood pressure. With pathologies of the duodenum and stomach, the use of green onions must be minimized.
Did you know? Scientists have proved the presence of a special form of the disease - nicotine pancreatitis, which can trigger cancer of the organ. This is another reason to stop using tobacco products.
Onion
Onions are characterized by a high content of Fe and K, while the level of content of these elements remains high for any type of consumption - raw, boiled, baked, fried. Onion-turnip is a product that has anti-infarction property, normalizes sleep and nervous system, improves blood counts. Phytoncides and essential oils, which are found in excess in the pulp of onions, have antimicrobial and antiviral effects, doctors recommend it in case of intestinal infections. In its raw form, the vegetable is not recommended by doctors for use by people with gastrointestinal diseases (increases the acidity of gastric juice, irritates the intestines), heart patients and heart rhythm disturbances and an increase in AT may occur.
Can I eat onions with pancreatitis?
Pancreatitis is an inflammation of the pancreas. The disease is characterized by both an acute course and a chronic form. It is worth paying attention to whether it is permissible to use onions for various forms of the course of the disease.
Important! Before the stage of persistent remission of the disease, the vegetable should be consumed in blanched or boiled form.
In acute form
In the acute form of the course of the disease, any variety and type of onion should be excluded from the diet. This is due to the following reasons:
- The presence of a large number of essential oils provokes increased production of enzymes. Active substances break down the pancreatic tissue, taking them for a protein that enters the body with food, thereby greatly aggravating the painful condition of the internal organ.
- Coarse fibers require intensive activity of the gastrointestinal tract and pancreas, and as a result, diarrhea, vomiting, pain occurs.
- Organic acids (citric, malic, ascorbic) contained in onion juice act on the organ, like the fibers, only in a more intense form, causing a severe pain attack.
In a chronic stage
With the onset of an improvement in the condition of the body, onions can be gradually introduced into food. In the stage of persistent remission, you can start to eat a spicy vegetable in its raw form, mainly adding it to salads. The amount of product should be moderate, since excessive consumption can trigger an attack of the disease.
Did you know? It is known for certain that to increase the working capacity, strength and endurance, the slaves who built the pyramid of Cheops were fed onions daily.
Features of eating
How and in what form a vegetable should be used for pancreatic disease is indicated below.
Fresh
As mentioned above, the addition of small amounts of fresh onions of various varieties to salads, okroshka, as a vitamin supplement to garnish and meat products, will allow the body to be enriched with vitamins without harming the diseased organ (not in acute form).
Stewed
This type of heat treatment of onions, without unnecessarily adding oil, is most preferred for organ pathology. Stewing suggests that you can make the main dish, i.e. use a vegetable as a side dish, or an ingredient in vegetable stews, complex salads.
Baked
The most gentle way to cook vegetables. Allows you to save nutrients and trace elements. The degree of heat treatment can be adjusted to preserve or alter the structure of the vegetable. Use as a basis for soufflé, mashed potatoes, independently dishes.
Boiled
This method of cooking vegetables allows you to use the vitamin product in mashed vegetable soups, vegetable or meat pastes, in jellies and jellied diet dishes.
Fried
Frying foods is not considered healthy, especially for people suffering from diseases of the digestive system. Frying requires a large amount of oil, which, when heated, releases harmful substances. Therefore, this cooking method is advisable to exclude.
Useful recommendations for use
The main postulate that must be followed in such a serious health disorder as pancreatitis is moderation in food intake. Onion crops are no exception. Therefore, only a gastroenterologist, can recommend or prohibit the use of spiced vegetables in daily nutrition.
Of course, onions are the most valuable vegetable crop available to absolutely everyone. But you should not use this vitamin vegetable uncontrollably, especially in the case of such a serious illness as pancreatitis, which can provoke an equally formidable ailment - diabetes.
