onions are a good source of micronutrients such vitamin C, folate, vitamin B6, and potassium. As a result of their high nutrient density, these vegetables are excellent for reducing cold and flu symptoms and strengthening the immune system. Because of their high levels of quercetin, a potent antioxidant that may eliminate free radical damages at the capillary level, onions are also an excellent preventative step against heart illnesses. Research has also shown that onions can fight cancer. In addition to shielding cells from oxidative stress, they can help slow the growth of tumours. Onion’s nutritional profile is similar to that of shallots, garlic, chives, and leeks, all of which make excellent alternatives.
Expert opinion from Syeda Maria Fatima, Nutritionist
White, red, purple, and even green onions can be found in stores. Anthocyanins and anthoxanthins are plant pigments responsible for these hues. Antioxidant power found in plant pigments aids in preventing cell damage and diseases like cancer and heart disease. Vitamin B6 and vitamin C are also found in high concentrations in onions. Vitamin C is essential for our teeth and skin, and vitamin B6 is critical for our brains and immune systems. While cooking, if you find yourself out of onions, try substituting chives, shallots, leeks, or even spring onions.
Expert opinion from Toni Tran, Nutritionist
Onions are a common ingredient because of their flavour and versatility. Onions include various nutrients, like vitamin C and potassium, although they are low in calories overall. Animal and laboratory studies have shown that the flavonoids found in onions have a variety of health benefits, including protection against cancer, reduced risk of blood clots, reduced risk of stroke, relief from asthma symptoms, and even the ability to kill bacteria. There is a lack of research into how onion consumption affects blood sugar regulation. Eating onions may help lower cardiovascular disease risk factors like high blood pressure, high triglyceride levels, and inflammation, according to a few research trials. Numerous observational studies have suggested that increasing one’s onion consumption may lower one’s risk of colorectal cancer. When you need an onion alternative, try leeks, chives, or scallions.