Onions are excellent sources of vitamin C, sulphuric compounds, flavonoids, and phytochemicals.
Phytochemical are naturally occurring compounds in fruits and vegetables that are able to trigger healthy reactions in the human body.
Other important phytochemicals in onions are disulfides, trisulfides, cepaene, and vinyldithiins.
They are multiple phytonutrients found in this super vegetable, Anthocyanins. Quercetin, throsulfinates and sulfur compound
They all are helpful in maintaining good health and have anticancer and antimicrobial properties, according to the National Onion Association.
Onions are low in calories, very low in sodium, and contain no fat or cholesterol. Furthermore, it contains fiber and folic acid, a B vitamin that helps the body make new cells.
They are healthy whether they’re raw or cooked, though raw onions have higher levels of organic sulfur compounds.
A high concentration of flavonoids in the outer layers of onion flesh, so you’ll want to be careful when you peel the edible part.
Onions contain antioxidants and compounds that fight inflammation, decrease triglycerides and reduce cholesterol levels — all of which may lower heart disease risk.
Their potent anti-inflammatory properties may also help reduce high blood pressure and protect against blood clots.
It supports the immune system, prevents cancer, detoxifies the body, support hair growth, fights fungal and microbial, also supports healthy bones.
Your body will benefit these nutrients carbohydrates, protein, omega 6, fiber, vitamin C, B9, folate, potassium, and water.
These components in are the reason why I said onions are a super vegetable, it is in season now, eat as much as you can.
Vegetables of the Allium genus like garlic and onions has been linked to a lower risk of colorectal cancer.