Onion and Garlic: where do they come from and where are they grown?
Onion and garlic are two products of similar origins, they both belong to the same family of amaryllidaceae and experts place their origin in Central Asia. Even their Latin names are similar ( allium cepa andallium sativum respectively ). They are two of the oldest crops of in the History of Humanity, and have now spread throughout the world, China and India being their two biggest growers in both cases. Spain is also one of the main producers and exporters of onion and garlic, and also has special atmospheric conditions and designations of origin that increase the national and international demand of these products.
Onion and garlic: main properties and benefits
Both foods have a number of components and nutrients that are tremendously beneficial to our health. Garlic has high antiseptic and anti-inflammatory properties that protect our body from bacteria and potential infections. It also prevents bad blood coagulation thanks to its high allicin content. In short, garlic is an essential ally for our immune system.
On the other hand, onions are composed basically of water (90%), but what makes them really beneficial is their high content of essential amino acids, vitamins and minerals. This makes it a diuretic food that helps the kidneys function better, clear the blood and dissolve mucus.
Winning combination: Onion and garlic
Onion and garlic are very beneficial separately and also serve to enhance the flavor of our daily meals, but when combined they have even more positive effects, if possible. Doctors and nutrition experts point out that eating onion and garlic together fosters the production of two enzymes that help prevent and reduce bad cholesterol. As we have already mentioned, they also help with infections and generally improve our quality of life, as they are two foods high in nutrients and water. It is better to eat them raw so that they preserve all their properties. In addition they can be easily incorporated to our diet using them to dress meats, stews or salads.