To Ward Off Cancer, Eat Onions

A study conducted by the Mario Negri Institute for Pharmacological Research in Milan found that consuming one onion per week reduces the risk of developing certain types of cancer by up to 14%. According to the researchers, the greater the consumption, the more protected the body becomes.

Two onions per week are sufficient to reduce the chances of kidney cancer by 25%, ovarian cancer by 43%, and laryngeal cancer by 56%.

Those with a more acute palate for pungent flavors who eat one onion daily have an 88% lower risk of oral cancer. B-complex vitamins – especially B1 and B2 – vitamin C, calcium, phosphorus, magnesium, copper, zinc, potassium, manganese, and iron.

This is the potent list of vitamins and minerals present in this vegetable.

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