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%
