Onions are low in calories and high in vitamins, minerals, and antioxidants. This pungent vegetable has previously been cited for its health benefits, including lowering risk of certain cancers and helping with depression.
|Coronary Heart Disease (Ischaemic Heart Disease)||Study|
|Stomach cancer (Gastric cancer)||Study|
Traditionally, Western Europe has two broad nutritional approaches - the Northern European and Southern European. The Mediterranean Diet is Southern European, and more specifically focuses on the eating habits of the people of Crete, much of Greece, and southern Italy. Today, Spain, southern France, and Portugal are also included; even though Portugal does not have a Mediterranean coast. The Mediterranean diet includes - Lots of plant foods - Fresh fruit as dessert - High consumption of beans, nuts, cereals (in the form of wheat, oats, barley, corn or brown rice) and seeds - Olive oil as the main source of dietary fat Cheese and yogurt as the main dairy foods - Moderate amounts of fish and poultry - No more than about four eggs each week - Small amounts of red meat each week (compared to northern Europe) - Low to moderate amounts of wine - 25% to 35% of calorie intake consists of fat - Saturated fat makes up no more than 8% of calorie intake
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. With a history of over 7,000 years of human consumption and use, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. It was known to Ancient Egyptians, and has been used both as a food flavoring and as a traditional medicine.
Olive oil is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives. It is commonly used in cooking, whether for frying or as a salad dressing. It is also used in cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps, and finds uses in some religions. It is associated with the Mediterranean diet popularized since the 1950s in North America for its possible health benefits.
Red wine is a type of wine made from dark-colored (black) grape varieties. The actual color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grapes is greenish-white; the red color comes from anthocyan pigments (also called anthocyanins) present in the skin of the grape; exceptions are the relatively uncommon teinturier varieties, which produce a red colored juice. Much of the red-wine production process therefore involves extraction of color and flavor components from the grape skin.
The Ultimate reference of diseases and their link to the food we eat.