Onions

Onions are a very good source of vitamin C and chromium, and they also provide manganese, molybdenum, vitamin B6, folate, potassium, phosphorus, and copper.
Onions, like leeks, garlic, and shallots, are members of the Allium family, a group of plants with a characteristic taste caused by sulfur compounds that also have some powerful Benefits for human health. These sulfur compounds are being investigated for their anti-inflammatory, antioxidant, cholesterol-lowering, and cancer-fighting potential. Eating onions and other Allium vegetables regularly is associated with a lowered incidence of several types of cancers. The sulfur compounds are also known to help lower blood pressure and keep plaque from forming in blood vessels, and the B6 that they provide helps reduce blood levels of homocysteine.
Onions do a lot to help preserve cardiovascular health! The chromium in onions is essential to the proper metabolism of sugar, and people at risk for diabetes may benefit from its glucose-regulating properties.
Another sulfur compound in onions that’s come under study more recently may help prevent the absorption of bone, reducing the risk of osteoporosis.
Tests have suggested that the more pungent the onion, the more phenols and flavonoids it has—and the more likely it is to have a positive effect on your health.
Eat the mild, sweet onions, too, but don’t avoid the sharp ones. This is a vegetable worth risking the occasional watery eye for!
Nutritional Facts :
One-half cup of chopped raw onion provides 30 calories, 6.9 g carbohydrate, 0.9 g protein, 0.1 g fat, 1.4 g dietary fiber, 5 mg vitamin C, 15 mcg folic acid, 126 mg potassium, 2 mg sodium, 26 mg phosphorus, 16 mg calcium, and 8 mg magnesium.