Onion

Its scientific name is Allium cepa and in our country we meet it with the name of Onion.
Onion is one of the first plants that man cultivated. The onion was known in ancient China and in ancient Egypt for many thousands of years. It was also known in ancient Greece as spicy.
Reports are found in Homer, Herodotus, Theophrastus, Dioscorides. We find reports that the Egyptians gave onions to the workers who worked in the pyramids; the Israelites ate them when they were in the desert after leaving Egypt, and Alexander the Great gave them to his soldiers. It is today, as in the past, the scent with the more versatile and numerous uses.
Various varieties of onions are grown today. Asian origin is believed to be the origin of the plant. There are varieties with white, yellow, brown and red peel. Different sizes are the same for different species. Smaller varieties are hotter than large ones.

Enhances bone health
They help maintain healthy bones and are particularly beneficial to women who are at increased risk of osteoporosis as they go through menopause.
Anti-inflammatory and antibacterial properties
Several anti-inflammatory agents in onions make them useful for reducing the severity of the symptoms associated with rheumatoid arthritis, allergic inflammatory asthma reaction and congestive airflow associated with the common cold.
Natural regulator of sugar
Onion is also a very good source of chrome. Clinical investigations in diabetics, published in authoritative scientific journals, such as Diabetes & Metabolism, found that chromium has the ability to reduce fasting blood sugar levels, improve blood glucose tolerance, reduce blood glucose total cholesterol and triglycerides, as well as increasing the levels of good cholesterol in the blood.
Prevents thrombi in the blood
Onions are considered natural anticoagulants. The sulfur contained in them can suppress the accumulation of platelets, thus preventing blood clots.
It has anti-cancer activity
Scientific studies have shown that cetacetin and onion, as well as other fruits and vegetables containing it, help reduce the incidence of cancer: the prostate, the ovary, the breast, the stomach, the colon.