Onions are commonly eaten food that contains a range of important phytochemicals that may play a significant role in human health. Some of the main essential nutrients in onions include vitamin C, pyridoxal and folic acid. The mineral content of onions vary between cultivars and batches, but onions can generally be high in copper, iron and sulphur. Of the phytochemicals in onions, the flavonoid quercetin is present in high amounts and likely contributes a significant amount towards the health effects of the vegetable. In particular, quercetin may confer significant anti-inflammatory effects to those who regularly consume onions. Studies show that different varieties of onions possess different anti-inflammatory effects, and this likely relates to the individual phytochemistry of the plant. Red onions appear to be particularly beneficial against inflammation, perhaps because of their higher concentrations of antioxidants. The red colour in red onions is caused by high amounts of anthocyanin antioxidants, another form of flavonoid.
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