Did you know that onions are a member of the allium family of vegetables and are closely related to garlic, scallions, leeks, and chive? For centuries, onions have been cultivated for their pungent flavor and medicinal qualities. Onions come in all shapes and sizes, and the most common types are yellow, red, and white. Each year, over 100 billion pounds of onions are harvested around the world. Since the time of the Ancient Egyptians, onions have been consumed. During that time, onions were considered a holy crop and were worshipped. Onions were even buried in tombs with pharaohs. In the Middle Ages, onions were used as currency to pay for essentials like rent, and they were also given away as gifts. Plant foods like onions can assist with reducing mortality, heart disease, and diabetes. Organosulfur compounds found in onions are beneficial for lowering cancer risk, especially colorectal and stomach kinds. The high levels of vitamin C found in alliums build collagen, necessary for improving skin and hair. Folate, another vitamin found in onions, has been known to reduce depression and insomnia. Onions can be eaten raw and cooked in many different dishes. This is one of the easiest vegetables to incorporate into a healthy diet.