Have you heard about alliaceous? 

Alliaceous vegetables belong to the allium family and comprise
garlic, leek, and onion family (scallion or, green onion, red onion, white onion). 

Among these, garlic and onion contain phytochemicals (biologically active compounds found in plants). 

Phytochemicals are non-nutritive substances in plant-based foods. They aren't required by human body for sustaining life, but they possess disease fighting properties and other health benefits. 

Garlic 
contributes in reducing cholesterol; prevents the formation of blood clots which may greatly help in lowering blood pressure, heart diseases, and stroke. Newer researches also underscore that garlic has the ability to inhibit the growth of cancer cells. Garlic also helps in fighting ear infection




Leek 
an excellent source of vitamin K; good source of manganese, copper, iron, folate, copper, vitamin B6, C, A, E, calcium, and omega- 3 fatty acids
contains a lot of fibers which inhibit cholesterol and act as suppressants  on high blood pressure
also cleanses blood vessels to allow blood circulation.
The vitamin E on the other hand, acts as an inhibitor against aging. 




Onion family 

Protects against cancer; raise HDL( good cholesterol or high-density lipoprotein) and reduce risks of cardiovascular conditions; fight inflammation; relieve constipation.