Onions are a plant that comes from the Allium line of plants. The same line also produces leeks, garlic, and chives. Onions along with their close relatives all offer a wide range of medicinal benefits as well as strong flavors that can be used in cooking. Onions come in a wide range of colors, sizes, flavors, and shapes. The most common onion colors are white, yellow, and red.
Depending on the season, the locality has grown in, and the exact strain, the taste can range from spicy to sweet. Onions have been a staple for humans for centuries, and of all the countries, China produces the most onion of all. While each knows that the fumes from onions can cause your eyes to water, there is much more to onions than their pungent fumes. They offer a wide assortment of health benefits that range from improved hair health and mood improvement to reducing your risk of some cancers.
1. Lower Cholesterols Levels
Raw onions have been proven to block and reduce the production of bad cholesterol in the body. Cholesterol is often the main cause of heart disease and other cardiovascular conditions. Red onions, in particular, contain a high concentration of flavonoids in their skin that are good for your heart and aid in the reduction of bad LDL. Onions of all colors help to prevent heart disease thanks to the rich amount of organosulfur they contain.
In one study, people who consumed higher amounts of organosulfur compounds were shown to be at a lower risk of developing cardiovascular disease than those who ate low levels or none at all. Onions also have thiosulfinates. This compound is a natural blood thinner that can help prevent strokes and reduce the chances of a person having a heart attack. Onions also contain quercetin which is equally effective in the fight against heart disease and other cardiovascular conditions.