Which Onion is the best for you?

In ancient times, onions were used to ward off plagues and treat cholera epidemics. Onions contain sugar, potassium, sodium, dietary fiber, vitamin C, and vitamin E, as well as vitamins B6, C, and E.

The variety of onions available today has different culinary uses. Besides cooking or adding flavor to spicy dishes, onion varieties can be used to make pickles or even used as a raw part of salads.

Benefits of Onions

Maintain Sugar Level

Type 2 diabetes has high blood sugar levels as a major symptom. Onions have demonstrated strong antioxidant and anti-inflammatory properties. Eating 3.5 ounces of raw onion per day led to a significant reduction in blood sugar levels in people with type 2 diabetes.

In onions, there are compounds such as quercetin and sulfur that have anti-diabetic effects. Quercetin interacts with cells throughout the body, including the gastrointestinal tract, pancreas, skeletal muscles, fat tissue, and liver, which controls blood sugar levels.

Cancer Risk Reduction

Increasing consumption of onions is associated with a reduced risk of cancers.

Researchers have linked the consumption of garlic and onions (which belong to the Allium genus) to a lower risk of certain cancers, including stomach and colon cancers.

The sulfur-containing substance in onions, onion A, has been shown in test tubes to prevent ovarian and lung cancers from developing and spreading. Onions also contain flavonoid antioxidants, fisetin, and quercetin, which may slow the growth of tumors.

Boost Bone Density

Women who have gone through menopause are at an increased risk of developing osteoporosis. In observational studies, onions have been linked to a reduced risk of Osteoporosis.

Digestive Health

Inulin and fructooligosaccharides are two prebiotics found particularly in onions. These support a healthy immune system by increasing the number of friendly bacteria in your gut.

It’s easy to reap the benefits of onions by adding more to your diet. You can classify them by color, as follows:

Red Onions

Red onions’ skin and flesh are deep magentas in color. You can either eat them raw or cook them like normal onions. 

The red variety of onion is commonly viewed as having the highest levels of anthocyanins and quercetin, which may help reduce the side effects of diabetes, arthritis, and cancer treatment.

Yellow Onions

Yellow onions are best suited to raw and cooked food preparation techniques such as roasting, sautéing, grilling, caramelizing, and braising.

White Onions

The white onion, Allium cepa, is a member of the Amaryllidaceae family. It can be used to layer on sandwiches, burgers, and wraps, or chopped and blended with white sauces, salsas, and guacamole.

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