Onions belong to the genus Allium and are closely related to garlic, shallots, and leeks. Most people consume roughly 20 pounds of this pungent vegetable per year, eating them raw, cooked, pickled, or powdered. There are many varieties of onions to choose from, including yellow, red, white, purple, Spanish, and Vidalia onions.
Onions are a good source of vitamins, minerals, and fiber and are known to offer a variety of health benefits, such as : Lower Risk of Cancer, Lower Risk of Heart Disease and Stroke, Diabetes Control, Lower Risk of Alzheimer’s Disease