Onions contain more disease-fighting polyphenols than even garlic or leeks.
Flavonoid-rich foods like onions may also inhibit the growth of H. pylori, a type of bacteria responsible for most ulcers.
Onions are an excellent source of heart-healthy, cancer-fighting quercetin.
Onions have sulfur compounds and thought to have anti-clotting properties as well as help to lower triglycerides.
When eaten raw, its juice can act as an irritant and some people find it difficult to digest. Those who are not tempted by the idea of eating raw onions can follow simple cooking methods that may make them more palatable. For people with sensitive stomachs, this is a far suitable way to enjoy the healthy benefits of onions. Onions baked in their skins, in a similar way to baked potatoes, are also delicious. This method of cooking keeps all the goodness inside, but the resulting flavor is milder and more aromatic than that of raw onions.
Also known as Spanish onions, contain plenty of healthy essential nutrients as well as phytochemicals that provide long-term health benefits. Including red onions in your daily diet may help reduce your risk of chronic disease. Pungent yet flavorful, red onions can be enjoyed in salads, sliced for use on sandwiches or cooked into soups or other dishes.
A 1/2-cup serving of chopped onion contains only 32 calories and no fat or cholesterol, making it a healthy choice for those watching their fat or calorie intake. A serving also contains 1.5 grams of fiber. Fiber helps improve the functioning of the digestive tract, and it helps prevent constipation. Red onions also contain plenty of vitamins and minerals, including folate, thiamine, calcium, magnesium, potassium, manganese and vitamins C, K, and B-6. Consuming foods with a variety of nutrients helps keep the body healthy on a day-to-day basis and may help prevent chronic disease.
White onions have an all-white skin and an all-white flesh. They also tend to be more tender and have a thinner, more papery skin.
Yellow onions have a nice balance of astringency and sweet in their flavor, becoming sweeter the longer they cook. They are usually fist-sized with fairly a fairly tough outer skin and meaty layers.
They are fantastic thinly sliced and served in salads or on top of sandwiches. They can range in color from white to yellow and often have a flattened or squashed appearance.
Sweet onions tend to be more perishable and should be stored in the refrigerator.