Perhaps the most common mistake all of us make is throwing away garlic and onions skins. A lot of people think the skins are useless. However, the reality is, the skins contain more nutrients and fiber than the flesh of the vegetable. Recent research confirms that the outer skins of onions and garlic provide an exceptionally rich source of vitamins A, C and E and antioxidants which protect the skin cells from free radical damage.
Garlic and Onion Skins Health Benefits
Garlic Skin – According to research from Japan, garlic skins contain six separate antioxidant compounds. Peeling garlic removes the phenylpropanoid antioxidants, which protect the heart and help fight the aging process. Like the garlic cloves, the skin is also very beneficial for boosting immunity and lowering cholesterol.
Onion Skin – “While onions are a good source for antioxidants, the skin actually has more antioxidants than the onion itself. Dr Marilyn Glenville, an expert in nutritional therapy in both Britain and the United States, was reported as saying in the London Daily Mail newspaper that peeling garlic cloves removes the phenylpropanoid antioxidants which help fight the ageing process and protect the heart.
It’s rich in quercetin. Quercetin is a pigment found within the skin, and is extremely good for you. It fights free radicals in the blood and is highly anti-inflammatory.
According to the researches, eating the onion skin cab protect from cardiovascular diseases, colon cancer, gastrointestinal problems, obesity and type 2 diabetes. The phenolic compounds in onion prevent coronary diseases.
How to Add Onions Skins to Your Diet
First of all, make sure to ONLY use the skins of organic garlic and onions. Conventional onions and garlic skins are loaded with pesticides.
Fill a glass with onion or garlic skin and top up with hot water. Let it steep for 10 minutes and drink.