Those pungent phytochemicals emanating off your onion, burning your eye balls, and reducing you to tears are actually part of the reason red onions are so healthy. They’re called “organosulfur phytochemicals, and they’re unique to onions and other members of the allyl food group, like garlic, leeks, chives, and scallions,” Kulze says. “They’re truly medicinal in their power to protect your health, though red onions are the superstar standout of the bunch, as they’re uniquely high in both quercitin and anthocyanins—two remarkable anti-inflammatory agents,” she explains. To reap the full potential of the potent veg, eat them raw (or lightly steamed), chopped, or sliced—and, of course, often.
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