Which onions are the healthiest

Studies have shown that the consumption of onions reduces the risk of stomach, colorectal, oral, laryngeal, esophageal and ovarian cancer. Both types of onions have blood thinning properties as they contain a high amount of flavonoids and sulfur compounds.

However, red onions are an even more effective natural blood thinner as they are richer in flavonoids, which helps thin the blood. The level of antioxidant flavonoids has been found to be much higher in the outer most layers of the onion. So make sure not to over peel, those outer layers have the most nutrients. Make sure to get enough servings of onions into your diet, it is recommended that individuals eat at least 3 onions every week to get optimal benefits for preventing cancer.

For most benefit, make sure to include a variety of onions in your diet, but especially make sure to have at least one red onion a week! Lori has a background in research methods, health, and nutrition.

She started with an Interest in natural alternatives to improve her own health and she continues to share natural DIY projects, recipes and natural alternatives with millions of viewers on treasuredtips.

Lori is a published author in a peer reviewed research journal. Are use it for cooking all my meals.. The chromium in onions assists in regulating blood sugar. The sulfur in onions helps lower blood sugar by triggering increased insulin production. One study in the journal Environmental Health Insights revealed that this might be especially helpful to people with people with diabetes. People with Type 1 and Type 2 diabetes who ate red onions showed lower glucose levels for up to four hours.

A meta-analysis in the journal Nutrition found that patients with Type 2 diabetes saw more normalized liver enzymes and lower glycemic levels when consuming sliced onions.

A study in the journal Menopause found that daily consumption of onions improves bone density in women who are going through or have finished menopause. Women who ate onions frequently had a 20 percent lower risk of hip fracture than those who never ate onions.

While not especially serious, eating onions can cause problems for some people. The carbohydrates in onions may cause gas and bloating , according to National Digestive Diseases Information Clearinghouse. Onions, especially if consumed raw, can worsen heartburn in people who suffer from chronic heartburn or gastric reflux disease, according to one study in the American Journal of Gastroenterology.

Eating a large amount of green onions or rapidly increasing your consumption of green onions may interfere with blood thinning drugs , according to the University of Georgia. Green onions contain a high amount of vitamin K, which can decrease blood thinner functioning. It is also possible to have a food intolerance or an allergy to onions , but cases are rare, according to an article in the Journal of Allergy and Clinical Immunology.

People with onion allergies may experience red, itchy eyes and rashes if an onion comes into contact with the skin. People with an intolerance to onions may experience nausea, vomiting and other gastric discomfort. Lastly, Jarzabkowski encouraged people to make sure their onions are fresh. If you cut up your onions for later use, be sure to refrigerate them in a closed container.

A study found that unrefrigerated yellow onions showed potential growth of E. According to the National Onion Association :. Onions probably originated in central Asia, in modern-day Iran and Pakistan. Prehistoric people probably ate wild onions long before farming was invented.

Onions may have been among the earliest cultivated crops. Onions also grew in Chinese gardens as early as 5, years ago, and they are referred to in the oldest Vedic writings from India. As early as the sixth century B. A Sumerian text dated to about B. In Egypt, onions were planted as far back as B. But is that the right choice for your health?

Turns out, there's one variety of onions that's better for you than the others. A study published in Food Research International found that red onions were most effective at killing human cancer cells compared with other onions thanks to their higher levels of the antioxidants quercetin and anthocyanin.

Here's how to cut up an onion for your next cancer-fighting soup or stir-fry:. However, red onions aren't the only ones with these benefits. Red onions just happen to be even better at fighting cancer thanks to their high amounts of anthocyanin, which increase the effectiveness of quercetin in attacking cancer-causing free radicals, she adds. Cooked with a low heat — like in sauces and soups — leeks can contribute to a flavorful base for most dishes.

These onions also have a meaty texture that makes them a solid burger topping. Nutritionally speaking, yellow onions sport many of the same benefits mentioned above, but in lesser amounts compared to those higher up.

Sharp specifically mentioned that they contain more antioxidants than white onions, speaking of which…. As such, these are often sliced thin and served raw in salads or as a sandwich topping. However, sweet onions are substantially less healthy than those sitting atop our list, since they hold more sugar and fewer beneficial sulphurous compounds, like those cancer-busting organosulfur compounds , according to Sharp.