I’m a fan of onions, aside from having a very real fear of chopping them up in the kitchen, I love eating them – especially red onions. You can imagine my delight when I discovered that red onions are actually really good for you!
Red onions have a higher concentration of flavonoids in the outer layers, which, according to a Cornell study, can help reduce the risk of cancer, heart disease, and diabetes. Red onions also contain the brain-boosting flavonol quercetin, which helps keep memory in tip-top shape.
How? Because red onions help remove bad cholesterol from the body, and help keep the good cholesterol in the body.
I like to eat them raw in salads. Though white onions are more popular, you’ll see red onions used in Indian, Mediterranean and Middle East cooking.
Red onion marmalade, made by cooking onions with vinegar and sugar, has recently become popular in Britain an alternative to chutney served with cheese or cold meat.In China, where people eat more onions and garlic than anywhere else in the world, the risk of stomach cancer is 40 per cent lower than average.
To reap the most nutrition out of red onions, here are some tips:
- Don’t over peel your onion: Since a majority of the flavonoids in red onions are in the fleshy, outer layers, try to keep as much of the outer layer as you can.
- Eat them raw. Most of the nutritious benefits are destroyed when exposed to heat. Try mixing it up with some red chilis, vinegar, and a bit of sugar. Eat it with roti canai or roti paratha. Trust us, it’s delish!
- When buying red onions: When shopping for red onions, opt for ones that have dry outer skins, appear clean, and have a nice round shape. You also want to avoid any that have soft spots, dark patches, are showing signs of mold, or are sprouting, as these are all signs of decay.
- How to store red onions: Make sure you keep your onions away from heat and bright lights, and keep them stored in a well-ventilated area.
– Cover Image: pixabay.com