Description

Fresh onions, the flavonoids in onion tend to be more concentrated in the outer layers of the flesh. To maximize your health benefits, peel off as little of the fleshy, edible portion as possible when removing the onion's outermost paper layer. Even a small amount of "over peeling" can result in unwanted loss of flavonoids. For example, a red onion can lose about *0% of its quercetin and almost *5% of its anthocyanins if it is "over peeled." The total polyphenol content of onions is much higher than many people expect. (Polyphenols are one of the largest categories of phytonutrients in food. This category includes all flavonoids as well as tannins.) The total polyphenol content of onion is not only higher than its fellow allium vegetables, garlic and leeks, but also higher than tomatoes, carrots, and red bell pepper.  
NutrientDRI/DV
 biotin*7%
 manganese*6%
 copper*6%
 vitamin B6*6%
 vitamin C*5%
 fiber*2%
 phosphorus*1%
 potassium*0%
 vitamin B18%
folate8%