Onions pyas, dungali use in regular home kitchen and it benefits

Onions are part of the allium family of vegetables and herbs, which also includes chives, garlic, scallions, and leeks.

Allium vegetables have been cultivated for centuries for not only their characteristic, pungent flavors but also for their medicinal properties.

Onions can vary in size, shape, color, and flavor. The most common types are red, yellow and white onion. Flavors can vary from sweet and juicy with a mild flavor to sharp, spicy, and pungent, often depending on the season in which they are grown and consumed. It is estimated that 105 billion pounds of onions are harvested each year worldwide.

The possible health benefits of consuming onions include lowering the risk of several types of cancer, improving mood and maintaining the health of skin and hair.

Here’s a quick glimpse at their incredible health benefits:

• The phytochemicals in onions along with their vitamin C help improve immunity.
• Onions contain chromium, which assists in regulating blood sugar.
• For centuries, onions have been used to reduce inflammation and heal infections.
• Do you enjoy sliced onions with your food? If yes, rejoice! Raw onion lowers the production of bad cholesterol (LDL), thus keeping your heart healthy.
• A powerful compound called quercetin in onions is known to play a significant role in preventing cancer.

Which type of onions are the healthiest? Researchers from Cornell studied 11 onion varieties, and found that shallots and Western yellow onions were the healthiest for their phenolic and flavonoid content.

My favorite way to enjoy onions is to slice them really thin, squeeze some lemon juice on top and add a little salt. Sprinkling a few freshly washed cilantro leaves adds fragrance and flavor to this simple, quick salad, without which no dinner of mine is complete.

Few of Use in regular in home as are show well in bellow pictures: