Onions are a member of the Allium family. Most researchers agree the onion has been cultivated for 5000 years or more, and have a wealth of health giving properties.
Onions are not only flavorsome but also provide important nutrients and health-promoting phytochemicals. They are rich in vitamin C, folic acid, B1, B6, calcium, phosphorus, potassium, selenium, sulphur compounds and dietary fibre. Sulphur can inhibit the body’s inflammatory response.
Onions contain Quercetin, an antioxidants that can help delay or slow the oxidative damage to cells and tissue of the body. Quercetin is anti-inflammatory, antibiotic and antiviral.
Onions contain many compounds that can help to lower cholesterol and thin the blood, to aid in fighting plaque formation and preventing the formation of clots.
The nutrients in onions can help counteract respiratory problems.
Eating onions may prevent the growth of the ulcer-forming microorganism, Helicobacter pylori which can cause gastric ulcers.