Why are onions good for me?
Local Editor
Onions are particularly rich sources of sulphur compounds (these are also what give them their pungency and stingingly eye-watering capacity) and antioxidant flavonoids, such as quercetin, which protects us against cell damage.
Though they can be unsubtle, mouth-mugging bulbs when served raw, when gently sweated to fondant softness, onions bring a silky savoury sweetness to a piping bowl of soup or a gutsy cold-weather stew. A classic French tarte à l'oignon will easily absorb a melting, translucent kilo.
Patience is required, however; undercooked onions that haven't quite surrendered their crunch are horrible. But fried crisply to a rich amber colour, onions transform potentially dull bowls of lentils into an enticing Indian tarka dhal or Middle Eastern mejadra.
Fiddly though it is, try to peel off the paper skin only when preparing, as these flavonoids are most concentrated in the outer layers of the onion. Some research suggests that quercetin's anti-histamine effect can help ease symptoms of asthma and allergies. Onions are also one of the richest sources of chromium, a metal which increases the action of insulin, and may therefore help control blood sugar levels. High blood sugar levels can ultimately lead to complications including heart disease.
Source: Guardian
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