Onions come in different varieties ranging from spring onions, red onions, yellow onions, shallots and many more; and they have for ages been a celebrated ingredient in most dishes both average and gourmet.
Besides being a culinary delight, onions hold great nutritional value when it comes to fighting cancer and heart disease.
Research has found that onions have some significantly powerful health-boosting properties.
Right from the days of old, people appreciated the health purpose of onions and despite being a bit exaggerated, they had their facts right.
To improve his troops’ strength, Alexander the Great made them eat onions. The Romans and explorer Captain James Cook also made great use of the onion. They were also used as an antiseptic treatment for wounds by the roman military.
In 2006, a study published in the American Journal of Clinical Nutrition found that Allium vegetables, of which onions and garlic are part, are a favorable correlate of cancer risk in Europe.
Another study by French women discovered that the consumption of onions and garlic is very effective in lowering the risk of breast as well as stomach cancer.
Regular consumption of onions also keeps the heart healthy. Studies have revealed that consumption of onions can reduce the risk of heart disease by 20 percent.
Onions lower the cholesterol levels thus strengthening blood vessels and lowering blood pressure. Much as red wine has been is said to protect the heart, onions have been found to be even more effective in sustaining cardiovascular health.
According to the BBC, onions are healthy whether they’re raw or cooked, though raw onions have higher levels of organic sulfur compounds that provide many benefits. Cooked onions still retain sufficient nutrients to be beneficial to health for those who cannot eat them raw.
Therefore, it doesn’t matter how you prepare or eat them, whether in salad or cooked in a dish – onions are sufficient in averting cancer, protecting the heart and keeping the entire body healthy.