Onion is part of the same family of garlic, shallot, leek and chives.
Cultivated since the third millennium BC and used in the diets of the ancient peoples of the Middle East, onion has important antioxidant, anti-inflammatory and diuretic properties. Water and fibers, contained in large quantities, favor the elimination of slags and combat water retention; calcium and phosphorus strengthen the bones, while potassium regulates blood pressure. Moreover, sulfur content, which makes us cry when we cut this vegetable, has an important antimicrobial action.
To make the most of these properties, it would be better to consume it raw, as with the cooking you lose a number of beneficial substances. It is a typical vegetable of our culinary tradition as the basis of the sautéed with celery and carrots but is also the protagonist of tasty Mediterranean cuisine.