Onions Red Creole
Leaves and bulbs
Ways to prepare
Eat the leaves fresh in salads, sandwiches, stir-fried or added to soups and meals, add the bulbs to salads, sandwiches, stir-fried or added to soups and meals. 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.
Onions are a good source of biotin, manganese, copper, vitamin B6, vitamin C, fibre, phosphorus, potassium, vitamin B1 and folate.
Onions are members of the Allium family, and both are rich in sulphur containing compounds that are responsible for their pungent odours and for many of their health-promoting effects. Onions are an outstanding source of polyphenols, including the flavonoid polyphenols. Within this flavonoid category, onions are a stand out source of quercetin and allyl sulphides. When we get quercetin by eating an onion-rather than consuming the quercetin in purified, supplement form-we may end up getting better protection from oxidative stress. Onions being rich in antioxidants, are thought to help prevent cancer, diabetes, and even the common cold.
Other usesRubbing an onion on your skin is a simple way to repel bugs, or how about remove splinters, try taping a piece of raw onion to it, holding it tight against the area for about an hour before removing the onion and the splinter.