If you want to have a good cry, or are trying to ward off Vampires, there are plants in the Allium genus for you. Besides these side properties, the bulbous vegetables and herbs that make up this great genus of plants has a lot to offer.
Onions, leeks, scallions, garlic, and chives are some of the more popular members of this large genus. While each member brings its own special mix of benefits to the table, each of the allium plants is full of nutrients and health potential. In this article, we look at the hidden benefits of this family of plants.
Onions, as well as shallots, leeks, and scallions, are composed of mostly water. Compared to other alliums, these vegetables possess lower vitamin and mineral levels as a result. They do, however, contain sulfides that lower blood pressure, as well as the antioxidant quercetin. This nutrient is an anti-inflammatory agent that helps people suffering from arthritis and other inflammatory conditions.
Chives, unlike the vegetable alliums mentioned above, is an herb, meaning its stem is what is used. They have lower levels of the same nutrients that can be found in the vegetable alliums. Thus the health benefits, while present, are somewhat milder, as is the taste of this herb.
Garlic certainly possesses a strong flavor, so it may be difficult to work into your diet if you’re not used to it. It’s worth it, however, based on the antioxidant content alone. The antioxidants in garlic, allicin in particular, help improve your heart health by lowering blood pressure and LDL Cholesterol levels.
All of these plants are very aromatic, so if you live with chronic bad breath or have body odor issues, allium herbs and vegetables might be something to avoid. Also, people who have IBS should look out for garlic and onions in particular, as they are known to trigger IBS symptoms.
CATEGORIES: Dinner , Healthy Foods, Lunch, Vitamins & Minerals, Vegetarian