Food of the Week – Onions

  • Onions, like garlic, are members of the Allium family, and both are rich in sulfur-containing compounds that are responsible for their pungent odors and for many of their health-promoting effects.
  • The total polyphenol content of onions is much higher than many people expect. It is not only higher than its fellow allium vegetables, garlic and leeks, but also higher than tomatoes, carrots, and red bell pepper.
  • Onions are a very good source of biotin, manganese, vitamin B6, copper, vitamin C, dietary fiber, phosphorus, potassium, folate and vitamin B1.
  • Onions are native to Asia and the Middle East and have been cultivated for over five thousand years.
  • A 5 oz portion of onions contains 9.3 grams of carbs, and 1.7 grams of fiber, so the total digestible carbohydrate content is 7.6 grams.

 

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Fun Fact: Onions were highly regarded by the Egyptians. Not only did they use them as currency to pay workers who built pyramids, but they also placed them in the tombs of kings, such as Tutankhamen, so that they could carry these gifts bestowed with spiritual significance with them to the afterlife.


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