Nutrition Facts – Onions

Not only do onions add flavor to a variety of recipes. They’re also rich in
nutrients such as vitamin C and fiber. Onions also contain plant chemicals such as crocetin and sulfuric compounds which may help to
reduce blood pressure, and also may help to reduce risk of some
cancers. In cell and animal studies these
compounds have been shown to protect healthy cells from damage by free
radicals, and also prevent cancer cells from
growing. Onions and garlic are members of the Allium
family of vegetables. Population studies have shown that
people who eat seven servings or more of these foods per
week, have a fifty-five to eighty-five percent lower risk of the major forms of cancer. Compared to
people who never, or rarely eat these foods. In order to get the most health benefits
from your onions make sure that you chop them finely before
cooking to release those sulfuric compounds. Also, look for colorful varieties in order to
get the most antioxidants.

6 thoughts on “Nutrition Facts – Onions

  1. "…may help to…." They never say how the body actually uses the planet chemicals to fight diseases.
    What do the chemicals do to the cancer cells? What is the effect on immune system cells? Etc.

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