Onions are members of the Allium family, and fall into two main categories-green onions and dry onions (mature onions covered with dry, papery skin).

The numerous members of this plant family include scallions, leeks, shallots and garlic as well as the individual onion varieties.

Onions are a rich source of phytonutrients including allyl sulfides and quercetin.

Antioxidant Score (ORAC)=1034*, 1521**, 1220***

*Onions,raw, **Onions, red, raw, ***Onions yellow, sauteed

Selecting and Storing Onions

Choose onions that are heavy for their size with dry, papery skins. Store in a cool, dry place with good air circulation for up to 2 months. Cut onions should be tightly wrapped, refrigerated and used within 4 days.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Corn, No Yeast, No Molds, No Citrus, No Tubers, No Peanuts, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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