Garlic and Onions did add flavor to meals, whether cooked, fried or roasted.
The impact, which is rare in other ingredients, is evident in the usually appetizing aroma of most meals and in their taste.
Onion and garlic are used as spices and for boiling tough meat till it becomes tender. They have proven nutritional and health benefits that nobody should ignore. In fact, garlic is said to contain certain herbal properties that can cure cold and flu.
Although most people dislike the strong smell of garlic and they avoid onion because it irritates the eyes, they should consider the benefits of both vegetables.
Nutritionists say garlic boosts the body’s immunity against certain ailments. It is rich in potassium, zinc, vitamins A and C, selenium, sulfur, calcium, manganese, copper, vitamin B1 and iron.
As an anti-viral, anti-fungal and anti-microbial vegetable, garlic is said to be useful for fighting infections, especially upper respiratory tract infections.
The result of a research conducted by the University of Bern, Switzerland, indicates that onion has a natural blood-thinning effect that can play an important role in cardiovascular health. It is recommended for hypertension and for people with moderately high blood pressure.
Apart from the fact that onion stimulates the production of insulin in the body, it is effective in reducing the blood sugar. The higher the onion intake, the lower the level of glucose found during clinical tests.
Whether chopped, minced, sliced or crushed, remember to add some garlic and onion to your cooking. You will be glad you did.