Onions, also known as Allium cepa, are a bulb vegetable commonly used in cooking for their strong flavor and aroma. They belong to the Amaryllidaceae family and come in red, white, or yellow varieties. Onions can be consumed raw, sautéed, roasted, or added to soups and stews.

“The natural sulfur in onions fights bacteria and reduces inflammation,” says dietitian Aisha Bala Ahmad in an interview with BBC News Pidgin. She also notes that people who consume onions regularly have shown a lower risk of certain types of cancer due to the antioxidants they contain.

Here’s a rewritten version in standard English:

“Onions (Allium cepa) are a popular bulb vegetable prized for their strong flavor and aroma. They’re members of the Amaryllidaceae family and come in various colors, including red, white, and yellow. Onions are versatile and can be enjoyed raw, sautéed, roasted, or used in a variety of dishes.

According to dietitian Aisha Bala Ahmad, onions contain natural sulfur compounds that have antibacterial and anti-inflammatory properties. Additionally, regular onion consumption has been linked to a reduced risk of certain cancers, likely due to their antioxidant content.”