We know that foods with intense flavor and those with intense color are loaded with anti-oxidants and other disease-preventing micronutrients. The allium family includes onions, garlic, leeks, scallions, shallots and chives. Alliums all have intense flavor, and most have intense color as well (think red and green onions). The cell walls of Allium vegetables contain allicin, an organosulfur compound that is released with chewing, chopping or crushing, causing a sulfuric smell that bring tears to your eyes — properties that evolved to prevented animals from eating them.
Doctor’s Tip: Eat your alliums