Cipolla, il bulbo e la buccia sono ricchi di fibre

La cipolla, da sempre famosa per le sue proprietà curative, è ricca di fibre e importanti nutrienti, soprattutto le parti che si tende a buttare come il bulbo e la buccia. A sostenerlo, è una ricerca dell’Università Autonoma di Madrid, in Spagna, coordinata dalla professoressa Vanesa Benitez e pubblicata sul “Plant Foods per Human Nutrition”.

Il bulbo e la buccia della cipolla, infatti, non sono sono ricche di fibre, preziose per il benessere del nostro intestino e per scongiurare il rischio di cardiopatie, cancro al colon, diabete di tipo 2 ed obesità, ma anche di fruttani e composti solforosi, che impediscono l’accumulo di piastrine, migliorando il flusso sanguigno e la salute cardiovascolare.

La cipolla, è costituita per il 90% da acqua, ma contiene anche carboidrati, proteine, vitamine del gruppo B e la provitamina A. E’ molto ricca anche di sali minerali quali manganese, fosforo, potassio, sodio, zolfo, zinco, ferro, rame, calcio, nichel, iodio e selenio. Inoltre, contiene l’acido fosforico e citrico, vari enzimi e antiossidanti.

La cipolla possiede molte proprietà curative. Contiene, infatti, sostanze ad effetto antibiotico e antibatterico. Viene usata anche nella cura di arteriosclerosi, ipertensione, infezioni dell’apparato urinario, infiammazioni alle vie respiratorie e influenza. La cipolla, inoltre, ha proprietà diuretiche e depurative che la rendono un’ottima alleata contro la ritenzione idrica.

Generalmente, la cipolla viene consigliata per combattere il senso di affaticamento, i reumatismi, i raffreddori, disturbi alla prostata, diabete, laringiti, infezioni intestinali, diarrea. Senza contare la sua applicazione per uso esterno per la cura di foruncoli, verruche, scottature e graffi. In caso di tonsillite si possono fare dei gargarismi con succo di cipolla, si tratta, infatti, di un rimedio naturale molto valido.

Per sfruttare tutte le proprietà della cipolla, occorre consumarla cruda, ad esempio, tagliata a fette sottili, condita con olio extra vergine di oliva, sale, limone e un pizzico di pepe.

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