Benefits of Onions

Onions (Allium cepa) are a common food crop that has been used since ancient times. They are a well-known part of our food source and have been studied for decades. Clinical trial studies have found a vast array of free-radical scavenging anti-oxidant healing benefits and just a few are listed below:

• Anti-bacterial

• Anti-inflammatory

• Anti-carcinogenic

• Anti-thrombotic

• Anti-diabetic

• Anti-cholesterolemic

• Anti-microbial

• Anti-gastric ulcer

• Anti-heavy metals toxicity

• Anti-fungal

• Anti-asthmatic effect
  

​Onions are a rich source of flavonoids such as quercetin, kaempferol, luteolin and organosulfur compounds with the onion skins containing the most of quercetin and derivatives. Studies have also shown onion skins can be used as a natural preservative in food products.

So a great recommendation that will only benefit you and your immune system is rather than throw those onion skins in the compost pile or trash, put them in a container and collect them to make a flavorful healthy broth! Always remember the darker the color, the more flavonoids!

References:

National Institute of Health PDF Onion Allium cepa and its main Constituents as Antidotes or Protective Agents against Natural or Chemical Toxicities: A Comprehensive Review

Antibacterial Effect of Onion

Onions for Diabetes

Antimicrobial Assessment Food Frontiers-Bioactives Chemistry