Studies show that onions are a healthy food. Being a plant product, onions are high in antioxidants, and in this regard are a very rich source of the flavonoid quercetin. Red onions also have high amounts of the anthocyanin group of flavonoids. Plants also contain fibre in their cell walls and this is a natural component of onions. If grown in nutritious soil, the onions will also contain high amounts of minerals. The sulphurous components of onions also have antioxidant effects, and may help regulate toxin excretion. One principle of onion nutrition that has been reported is the fact that the bioavailability of the nutrients in onions increases as the onions are cooked. Cooked onions are a much better source of quercetin for example, as the nutrient can escape from the cells following cellular thermal degradation. Another property of onions that makes them a good source of nutrients is the fact that they are so versatile and can be used in such a wide range of recipes, increasing the chance they can form a significant part of the diet.
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