Table 6.

Dietary recommendations, health benefits, and cultural uses of Allium vegetables.

Aspect	Details	Recommended intake	Health benefits	Cultural and culinary uses
Garlic (Allium sativum)	Contains allicin, OSCs, and phytochemicals.	1–3 cloves daily (fresh garlic).	Lowers cholesterol, improves glycemic control, and exhibits anticancer, antioxidant, and anti-inflammatory properties.	Staple in Mediterranean and Asian cuisines. Used traditionally for medicinal purposes and food preservation.
Onions (Allium cepa)	Rich in quercetin, OSCs, and polyphenols.	50 g fresh onion/day or 20 g dried onion/day.	Regulates blood pressure, supports cardiovascular health, and enhances mineral bioavailability.	Used globally for flavor; roasting enhances polyphenol content. Historically used in ancient Greece.
Leeks (Allium ampeloprasum)	Contains alliin, sulfur compounds, and phenolic acids.	Consumed widely in Mediterranean diets.	Supports heart health, immunity, and cognitive function.	Popular in European and Asian cooking. Enhances culinary diversity.
Chives (Allium schoenoprasum)	Contains vitamin C, sulfur compounds, and flavonoids.	Integrated into diets as garnishes or condiments.	Provides antioxidant benefits, supports immunity, and regulates cholesterol levels.	Enhances flavor; widely used in modern and traditional dishes.
Shallots (Allium cepa var. aggregatum)	Rich in OSCs and flavonoids.	Common in Asian and Mediterranean diets.	Exhibits anticancer, antioxidant, and blood sugar-regulating properties.	Widely used in Asian cuisines for their mild flavor and nutritional benefits.

All data in this table are supported by references cited in the main text.