Despite Pungent Taste, Onions Provide Healthy Part of Diet

From the earliest periods in history, onions have been thought to possess magical and medicinal powers. The Egyptians cultivated onions and used them as part of their mummification process by placing them near the thorax, pelvis and eyes. Alexander the Great reportedly fed huge amounts of onions to his troops to strengthen them for battle. The Romans cultivated several varieties across the ancient empire. And the Irish rubbed onion on their scalps believing onions helped cure baldness.

Onions are members of the Allium plant family which includes garlic, leeks and shallots. There are two basic categories of onions:

•          “Spring” onions: these onions have a mild flavor and both green tops and bulbs are edible;
•          “Global” onions: these onions have a pungent flavor; dry outer skins are discarded.

Onions are most often used as a garnish in salads, sandwiches, stews, soups, omelets and side dishes.

A good source of Vitamin C and Beta Carotene, onions provide several important benefits for maintaining a healthy cardio vascular system.

•          Onions are rich in adenosine which hinders clot formation and therefore helps prevent heart attacks;
•          Onions raise the level of protective HDLs (High Density Lipoproteins);
•          Onions are believed to be helpful in preventing high blood pressure.

In order to receive the optimal health benefits from onions it is recommended that they eaten raw or minced.