The Benefits of Allium Vegetables 2

Including Allium Vegetables in Your Diet

With all of these health benefits, it’s easy to see why doctors recommend making allium vegetables a regular part of one’s diet.

Garlic offers the most health benefits when eaten raw, and may be added to salads. When cooked, it is often used in Italian and Mediterranean dishes. The only downside is the smell.

Onions are often consumed raw in salads and on sandwiches, but they may also be sauteed or added to recipes such as in a quiche or a stew. Again, the only downside is the smell. Otherwise, they are also rich in Vitamin C.

Some people, however, simply do not like the taste of garlic or onions. Fortunately, there are other plants in the allium family to choose from, and some are relatively mild.

Chives are colorful, green, and have no real smell, just a nicely pungent taste. Chives are popular additions to dips and baked potatoes.

Scallions are a popular alternative to regular onions. They are actually immature bulbing onion plants that are harvested before the bulb has had a chance to fully form. Allium fistulosum, or bunching onions, produce scallions with a pleasantly mild flavor.

Leeks also have a milder taste, and are not as bitter as scallions. Leeks are often used in making soup, and you can make a delicious soup and inexpensive soup without any other vegetables or meats. Or leeks may be used in potato soup or vichyssoise. Leeks are excellent in quiches and pies as well.

There are many ways you can include allium vegetables in your diet. By doing so, you can decrease your risk for several serious health problems.

Even if onions bring tears to your eyes and the thought of eating garlic makes you cringe, there are other allium vegetable options that may be more to your liking, for great health benefits.