The Best Type Of Onion To Eat For Loads Of Flavonoids - Tasting Table

"The humble red onion, for example, is a great source of flavonol, which is part of the flavonoid group. Flavonoids are natural chemicals from plants that are found in many areas of nature, from grains, vegetables, and fruits to tea, wine, roots, and flowers. While most types of onions contain flavonoids, red onions are the only type of onion that also has four types of anthocyanins, which have antimicrobial properties, and also give red onions their purple hue and other vegetables and flowers their blue and red pigments."

"According to the National Library of Medicine, flavonoids have many health benefits, as they help combat inflammation, carcinogens, mutations, and oxidants in the body, and have also been linked to aiding in the fight against cancer and Alzheimer's disease. But unlike fiber or protein, flavonoids aren't as easily digested in the body, and we rely on the flora and bacteria in our stomach to help break them down."

"The great news when it comes to getting flavonoids via red onions is that they don't need to be eaten raw to reap the benefits - roasting and frying red onions doesn't lead to flavonoid loss. However, you will lose them if you boil onions for a long period, as the chemicals tend to leach into the water after about 30 minutes. But if you're braising meat or making a soup with red onions, don't fret - the beneficial chemicals will stil"

Red onions contain flavonols, a flavonoid group of plant chemicals found across many foods and natural sources. Red onions are distinctive because they contain four types of anthocyanins, which contribute to their purple color and have antimicrobial properties. Flavonoids are associated with health benefits including reduced inflammation and protection against carcinogens, mutations, and oxidants, and they have been linked to fighting cancer and Alzheimer’s disease. Flavonoids are not as easily digested as nutrients like fiber or protein, so stomach flora and bacteria help break them down. Roasting and frying red onions do not reduce flavonoid levels, while prolonged boiling can cause leaching into water after about 30 minutes.

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