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Onions

Onions are rich sources of vitamins A, B, C, protein, potassium, magnesium, calcium, folic acid and fiber and are low in sodium and contain no fat.

Onions are effective at preventing fungal and bacterial infections. They also protect you against stomach, colon and skin cancer. Onions have excellent anti-inflammatory, antiallergenic, antiasthmatic and antidiabetic properties and are excellent at fighting cardiovascular disorders including hypertension, hyperglycemia and hyperlipidemia. Onions also prevent strokes by inhibiting platelet aggregation.

Onions contain quercetin, which is an antioxidant. Recent studies showed that the absorption of quercetin from onions is twice that from tea and more than three times that from apples. Several studies have shown quercetin to have beneficial effects against many diseases and disorders including cataracts, cardiovascular disease as well as cancer of the breast, colon, ovarian, gastric, lung and bladder.

Consumption of onions may prevent gastric ulcers by preventing growth of the ulcer-forming microorganism, Helicobacter pylori.

A recent study showed that consumption of onions increase bone mineral content and bone density. This study suggests that onion consumption has the potential to decrease the incidence of osteoporosis.

The U.S. produces well over 2 million metric tons of onions annually.

During the American Civil War, General Ulysses S. Grant sent a telegram to the War Department stating, "I will not move my army without onions." The next day he got them.

Onions were fed to workers building the pyramids and were found in the tomb of King Tut.


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