One thing we can all agree on when it comes to alliums is their pungent flavor. Alliums, whether onions, garlic, shallots, leeks, or chives, have a distinct flavor and aroma, as well as numerous health benefits, due to an abundance of sulfur-containing compounds.
Garlic is high in vitamin C, vitamin B6, thiamin, potassium, calcium, phosphorus, copper, and manganese, whereas onions are high in vitamin C, vitamin B6, potassium, and folate. In addition, onions and garlic are low-calorie options to flavor a dish without using high-calorie components like butter or oils.
Preliminary research suggests that organosulfur compounds found in allium vegetables may be beneficial for decreasing cholesterol and blood pressure, as well as helping to prevent chronic illnesses such as cancer and cardiovascular disease. They have been shown to have applications as antimicrobial, antithrombotic, antitumor, hypolipidaemic, antiarthritic, and hypoglycemic agents.
Additionally, they are a great source of prebiotic fiber, which can help maintain a healthy and diversified microbiome system. It is a good source of polyphenols, including flavonoid quercetin, which has lately been recognized as an important immune-supporting compound. Allium veggies also contain phytochemicals, which are chemical compounds found in plants that can affect biological functions. According to the American Institute of Cancer Research, phytochemicals, particularly those found in allium vegetables, may boost immunological health and lower cancer risk by preventing inflammation, and cell damage.
Many of the beneficial components in these plants are produced as defense molecules and are obtained when the plant is injured. to increase the concentration of beneficial sulfur compounds: Allow raw crushed garlic or chopped onions to sit for at least 10 minutes before cooking. In this way, the enzymes that are released when the alliums’ cells are broken can more completely react with sulfur-containing compounds and transform them into beneficial forms.
Making use of garlic and onions in your daily cooking routine will not only benefit your health due to their nutritional value, but it will also make your meals taste better and hopefully encourage you to consume more nutritious food.