They are an excellent source of vitamin K (one medium green onion provides 34% of adequate intake for women) as well as a good source of vitamin A, vitamin C, and folate.
Blood thinners: Eat fewer foods with vitamin K
Broccoli. Brussels sprouts. Cauliflower. Green onions.
Medications that slow blood clotting (Anticoagulant / Antiplatelet drugs) interacts with ONION. Onion might slow blood clotting. Taking onion along with medications that also slow clotting might increase the chances of bruising and bleeding.
One serving of tomatoes provides a good source of vitamin A, C, K and potassium.
The carbohydrates in onions may cause gas and bloating.. Onions, especially if consumed raw, can worsen heartburn in people who suffer from chronic heartburn or gastric reflux disease, according to one 1990 study in the American Journal of Gastroenterology (opens in new tab).
As any sulfur-rich ingredient, onions and garlic are very heating. They aggravate Pitta on both physical and emotional levels. For someone suffering from acid reflux, ulcers, colitis, heartburn, intestinal inflammation, skin rashes or redness, etc. eating these two substances aggravates the aforementioned.
Spoiled onions may develop dark spots, which will eventually begin to grow mold. You'll also want to avoid onions that have started sprouting, as this indicates they're beginning to go bad. You can also feel your onions to check how fresh they are. Onions with soft or mushy spots are starting to go bad.
Garlic contains several vitamins and minerals, although a single clove doesn't provide much due to the small serving size. Each clove contains a small amount of vitamin C, zinc, calcium, iron, potassium, magnesium, vitamin E, vitamin K, and manganese, according to the USDA.
Too much for someone on blood thinners. Turnip greens – These vegetables are over 100% of a person's daily Vitamin K intake. Beet greens – beet greens as a very good source of iron, providing 15% of the daily recommended amount in a 1-cup serving. These greens contain 3X times the amount of Vitamin K.
Carrots have calcium and vitamin K, both of which are important for bone health.
Leafy greens and cruciferous vegetables, like broccoli and Brussels sprouts, are some of the richest sources of vitamin K.
In addition to limiting your intake of fats and sugars, eating onions can get your blood sugar-and your weight-on the right track. So here is a simple, powerful health-enhancing recommendation: Eat an onion every day.
Garlic has more thiamin, riboflavin, niacin, pantothenic acid and Vitamin B6, however, onion contains more folate. Garlic has signficantly more iron than onion. Garlic is a great source of dietary fiber.
It has been found that eating onions can increase the heartburn and can cause reflux when you lie down.
Onions may cause symptoms of gastrointestinal upset, such as heartburn, bloating, abdominal discomfort, nausea, and vomiting, in susceptible individuals, which may aggravate symptoms of irritable bowel syndrome in affected individuals. These symptoms are relatively more common when eating onions raw rather than cooked.
Organic sulfur compounds help reduce the level of cholesterol in your body and may also help break down blood clots, lowering your risk for heart disease and stroke. You should eat onions raw rather than cooked to get the most sulfur compounds from them.
Baking, sauteing, or microwaving onions may offer more benefits than eating them raw, but people with allergies to onions or sulfur, as well as people living with IBS, may benefit from limiting or avoiding onion consumption.
All fish and meat, with the exception of liver, are low in vitamin K as are most grain products such as rice, couscous, pasta and bread.
In a large population study involving 4,807 people, high intake of vitamin K2 (32 mcg per day) was associated with a 50% reduction in risk of death from heart disease ( 29 , 30 ). Summary High-fat dairy products like grass-fed butter contain vitamin K2, which is a form of vitamin K that promotes bone and heart health.
Dairy foods and eggs are decent sources of vitamin K2. Like meat, their vitamin content depends on the animal's diet, and specific values may vary by region or producer.