Khawas-e-Piyaz, Hakim Abdullah, Medicine, خواص پیاز, حکیم عبد اللہ, طب,

 Khawas-e-Piyaz, Hakim Abdullah, Medicine, خواص پیاز, حکیم عبد اللہ, طب, 

Onions belong to the Allium family of plants, which also includes chives, garlic, and leeks. These vegetables have characteristic pungent flavors and some medicinal properties.

 

Onions vary in size, shape, color, and flavor. The most common types are red, yellow, and white onions. The taste of these vegetables can range from sweet and juicy to sharp, spicy, and pungent, often depending on the season in which people grow and consume them.

 

Farmers have cultivated allium vegetables for centuries. According to the Food and Agriculture Organization of the United Nations, China is the biggest producer of onions worldwide.

 

It is common knowledge that chopping onions causes watery eyes. However, onions may also provide potential health benefits. These may include reducing the risk of several types of cancer, improving mood, and maintaining skin and hair health.

 

In this article, we discuss the possible benefits of onions, their nutritional content, and how to include more of them in the diet.

Researchers have examined allium vegetables extensively in relation to cancer, especially stomach and colorectal cancers.

 

A 2019 study in the Asia Pacific Journal of Clinical Oncology compared 833 people with colorectal cancer with 833 people who did not have the disease.

 

The researchers found that the risk of colorectal cancer was 79% lower in those who regularly consumed allium vegetables, such as onions.

 

Experts do not fully understand the exact mechanism by which some compounds in onions inhibit cancer. Some hypothesize that onions inhibit tumor growth and cell mutation.

 

One cup of chopped onions also provides at least 13.11%Trusted Source of an adult’s recommended daily intake of vitamin C. As an antioxidantTrusted Source, this vitamin helps counter the formation of free radical compounds that have links to cancer.

 

One review from 2015Trusted Source found a general relationship between an increased consumption of allium vegetables and a reduced risk of cancer, especially cancers of the stomach and gastrointestinal tract.

Download