may bring a tear to your eye and a pungency to your breath it will also certainly bring delight to your taste buds. The Onion, known scientifically as Allium Cepa, is, on the surface, a humble brown, white or red, paper-thin skinned bulb; yet, despite its plain looks, it has an intense flavor and is a beloved part of the cuisine of almost every region of the world. Red Onion is a major source of polyphenols in general, and also of flavonoids. Red Onions can also vary greatly in their polyphenol and flavonoid content. In general, Red Onions are higher in total flavonoids than white onions.
- Cardiovascular benefits
- Support for bone and connective tissue
- Anti-inflammatory benefits
- Cancer protection