Onions

The onion, relative of garlic and the leek, is an unexpected but substantial source of vitamin C. The onion is also loaded with phytonutrietns, so when using onions try to peel them as little as possible since the outer, papery onion layers (the most colorful) contain most of the valuable flavonoids. Cooking onions over low heat is the best method to retain maximal nutritional value.

In addition onions are a good source of dietary fiber, folate, potassium, manganese, and a vitamin B6. Including onions regularly in diet has proven to reduce the risk of certain types of cancer (such as colorectal, laryngeal, and ovarian cancer).

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