Mr Tunde Ajobo, a dietician and Head, Department of Dietetics at the University College Hospital (UCH), Ibadan in Oyo state has said that onions can lower risk of cancer.
Ajobo during an interview with News Agency of Nigeria (NAN) said “Onions are part of the allium family of vegetables and herbs, which also includes chives, garlic, scallions and leeks.
“Allium vegetables have been cultivated for centuries for not only their characteristics, pungent flavours but also for their medicinal properties.
“Allium vegetables have been studied extensively in relation to cancer, especially stomach and colorectal cancers.
“Their beneficial and preventive effects are likely due in part to their rich organosulfur compounds.
“Although the exact mechanism by which these compounds inhibit cancer is unknown, possible hypothesis include the inhibition of tumor growth and mutagenesis and prevention of free radicals.
“Onions are also a source of the strong antioxidant vitamin C that helps to combat the formation of free radicals known to cause cancer.
“Onions are a nutrient-dense food, meaning that while they are low in calories; they are high in beneficial nutrients like vitamins, minerals and antioxidants.
“One cup of chopped onion contains approximate 64 calories, 15 grams of carbohydrates, no fat and cholesterol.
“It also contains three grammes of fibre, seven grammes of sugar, two grammess of protein and 10 per cent or more of daily value for Vitamin C, Vitamin B-6 and manganese.
“Onions also contain small amount of calcium, iron, folate, magnesium, phosphorus and potassium and the antioxidants quercetin and sulphur.”