Prevents cancer and reduces diabetes: Dr. Rosman on the healthiest vegetable

Most of us eat onions from time to time, but not always in the same form: In a salad it is raw, in soup it cooks for a long time, and in many cooked dishes it begins its journey in the frying pan.And beyond its health value, it changes in taste and sweetness depending on the method of cooking, requires suitable storage conditions, and there are even a few myths about it.As a scientific advisor to the Plant Board, here are a few interesting facts about the vegetable whose strong taste and dominant odor are not always loved, but its nutritional value certainly deserves attention.Antioxidants and health effects of onionAllicin – like in garlic: In a study published in Planta Medica, researchers examined the antimicrobial effect of sulfur compounds found in onions – like in garlic: Allicin.The researchers examined the antibacterial and antifungal activity of allicin in onions, and found…