The scent of an onion has fed many beliefs throughout history—the poor in ancient Egypt revered them and ate them in great quantities; Alexander the Great fed his troops onions believing the strong flavor conveyed strength; and General Ulysses S. Grant refused to move his troops until supplied with onions. In some manner, they all had it right—with the onion, it’s the odor that signifies.

The enzymes and sulfur gas released when you slice an onion signify nutritional benefits. The aromatic sulfuric compounds that make you cry are believed to help prevent cancer. So onions aren’t simply a pungent accompaniment to a meal, they’re powerhouses for the body.

Onions are:

• Free of sodium, cholesterol and fat.
• Able to help raise the level of “good” (HDL) cholesterol.
• Resident to sulfur and quercetin that neutralize free radicals in the body and protect cell membranes from being damaged.
• Loaded with 25 active compounds that inhibit the growth of cancer cells, combat heart disease, lower blood pressure and cholesterol, and inhibit strokes.
• Antibacterial and antifungal – stimulating the immune system to help ward off colds, relieve an upset stomach, and other gastrointestinal disorders.
• Sources of flavonoids that help prevent asthma and inflammatory reactions.
• Low in calories (only 30 calories per serving).
• A great source of fiber, vitamin C, vitamin B6, potassium, and other key nutrients.