Onion, known as piyaz (\u067e\u06cc\u0627\u0632) in Urdu, sits at the base of nearly every Pakistani meal. From the first spoonful of tarka dal to the bhuna masala of a weekend karahi, it goes in without a second thought. Most people cook it purely for flavor and never stop to consider what it actually does for their health.<\/p>\n
Pakistan grows over 1.8 million tonnes of onions each year, making it one of the country’s most important vegetable crops, according to agricultural data from the Government of Pakistan. Sindh and Balochistan account for the majority of production, with districts like Hyderabad, Sanghar, and Chaghi among the top contributors. The variety most commonly found in Pakistani markets is the Nasarpuri red onion, which, as it turns out, is also the most nutritious type to eat.<\/p>\n
What makes piyaz worth a closer look is that the science behind its benefits is genuinely solid. It contains a group of compounds called flavonoids and organosulfur compounds that researchers have linked to heart health, blood sugar regulation, and immune support. Here is what the evidence actually says.<\/p>\n