Add onions to stir-fry’s, stews, soups or any meal that you want to deepen the flavour. Add red or brown onions raw to salads such as slaws to add a bit of heat.

By peeling the outer layers of onions, you will remove any possible pesticides that may be on the surface.

Why Onion is good for us


Onions are low in calories yet high in nutrients, including vitamins C and B as well as being high in potassium. A review of 26 studies showed that people who consumed the highest amount of allium vegetables such as onions, shallots, garlic and chives, were 22% less likely to be diagnosed with stomach cancer than those who consumed the least amount.

Onions are nutrient dense and contain powerful compounds which may decrease our risk of heart disease and certain cancers. Onions have antibacterial properties and promote digestive health, which may also improve immune function making it easier for your body to fight disease.