Piyaz (Allium cepa) belong to the lily family, the same family as garlic, leeks, chives, scallions and shallots.There are over 600 species of Allium, distributed all over Europe, North America, Northern Africa and Asia. The plants can be used as ornamentals, vegetables, spices, or as medicine. There are over 120 different documented uses of the Alliums.
Piyaz and other Allium vegetables are characterized by their rich content of thiosulfinates, sulfides, sulfoxides, and other odoriferous sulfur compounds. The cysteine sulfoxides are primarily responsible for the onion flavor and produce the eye-irritating compounds that induce lacrimation. The thiosulfinates exhibit antimicrobial properties. Onion is effective against many bacteria including Bacillus subtilis, Salmonella, and E. coli. Onion is not as potent as garlic since the sulfur compounds in onion are only about one-quarter the level found in garlic.
- The phytochemicals in Piyaz improve the working of Vitamin C in the body, thus gifting you with improved immunity.
- OPiyaz contain chromium, which assists in regulating blood sugar.
- For centuries, onions have been used to reduce inflammation and heal infections.
- Do you enjoy sliced piyaz with your food? If yes, rejoice! Raw onion encourages the production of good cholesterol (HDL), thus keeping your heart healthy.
- A powerful compound called quercetin in onions is known to play a significant role in preventing cancer.
- Got bitten by a honeybee? Apply onion juice on the area for immediate relief from the pain and burning sensation.
- Onions scavenge free radicals, thereby reducing your risk of developing gastric ulcers.
- Those bright green tops of green piyaz are rich in Vitamin A, so do use them often.