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Onions: What's New and Beneficial about This Vegetable

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If you've been eating an apple a day to keep the doctor away, you would be wise to add an onion a day to that regimen. This humble vegetable is a member of the Allium genus, making it closely related to other superfoods like garlic, leeks, scallions, and chives.

This means onions are rich in sulfur-containing compounds that give them both their characteristic odor and much of their health-boosting potential.

As one of the oldest cultivated plants, onions do not disappoint in terms of nutrition. They're a very good source of vitamins C and B6, iron, folate, and potassium. But it's their phytochemicals - including the flavonoid quercetin and allyl disulphide - that are most exciting to researchers.

To date, onions have shown a wealth of beneficial properties; they're anti-allergic, anti-histaminic, anti-inflammatory, and antioxidant,1 all rolled into one. And if you take even a quick glance at the available research, you'll quickly understand why onions deserve to make a very frequent appearance at your dinner table.

Onions Are Polyphenol Superstars

Polyphenols are plant compounds recognized for their disease prevention, antioxidant, and anti-aging properties. Onions have a particularly high concentration, with more polyphenols than garlic, leeks, tomatoes, carrots, and red bell peppers.2        


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