A significant body of research shows when we eat a predominately plant-based diet and get regular exercise (a brisk 20 minute daily walk) can lower a person’s risk of early death and aids in the prevention of chronic illnesses ranging from Cardiovascular Disease (CVD), to type 2 diabetes, obesity, cognitive impairment and chronic inflammation–widely recognized as the root of many illnesses.
On average, a one-cup serving of fresh onions contains 11 percent of the recommended daily allowance (RDA) of fiber, 20 percent of Vitamin C, 10 percent of Vitamin B6 and 7 percent of Potassium.
In addition to traditional nutrients, onions are a rich source of phytonutrients, most notably quercetin and anthocyanins. Newly published research points to the fact phytonutrients offer significant anti-inflammatory properties. Plus, onions are a rich source of more than fifty sulfur compounds, and while the mechanisms of action of these compounds hasn’t been fully identified, they do offer health promoting qualities.
In next month’s Nutrition Nugget we’ll take a closer look at onions and fiber.