Properties and nutritional value of onions

Onions are part of the allium family of vegetables and herbs that in this family, garlic, chives and leeks are also located. Vegetable plants in this family were cultured for centuries not only because of its unique properties, but because of its health benefits. Onion has different size, shape, color and taste. The most common type of onion is red onion and white. Onion's taste changes from sweet to bitter. Onion also is rich in nutrients. However it has little calories but plenty of nutrients such as vitamins, minerals and antioxidants are in it. One cup of chopped onion roughly has 64 calories, 15 g carbohydrate, 0 g fat, 3 grams of fiber, 7 grams of sugar, and two grams of protein. It also contains vitamin C, B6 and manganese. Onions contain small amounts of calcium, iron, Folate, magnesium, sulfur, phosphorus and potassium. Consumption a variety of vegetables and herbs can reduce the risk of diseases. Studies show that eating some foods such as onions reduce the risk of obesity, diabetes and heart disease. Those vegetables that are at Allium family can reduce the risk of cancer, especially cancer of the stomach and intestines. The benefits of this herb are usually due to the presence of sulfur compounds. Although the exact mechanism is still not clear but assumption is based on these compounds that onions contain substances that inhibit the growth of tumors. Onions are also a good source of antioxidants and vitamin C which helps the body fight against free radicals.