- Low in saturated fat, sodium and cholesterol.
- High in vitamin C, dietary fiber, vitamin B6, folate and manganese.
- The nutritional value of onions makes them ideal for weight loss and maintaining optimum health.
- Are good sources of fructooligosaccharides, which stimulate the growth of healthy bifidobacteria and create an environment in the colon that is unfriendly to harmful bacteria.
- Like most vegetables are alkaline-forming.
- Onions have been cultivated for over 5,000 years in Asia and the Middle East. Today, onions rank sixth among the world’s leading vegetable crops.
- Onion consumption in the U.S. has increased approximately 50 percent over the past 20 years, according to the National Onion Association.
Use and Safety
- Onions are safely consumed by most people; but consuming large quantities of onions can cause stomach and gastrointestinal distress resulting in nausea and diarrhea.
- As for the danger of keeping and using leftover raw onions; I could not find any substantiated information on this.
How to Store Onions:
- Store onions in a well-ventilated space at room temperature, away from heat and bright light. With the exception of green onions, they do not need to be refrigerated.
- Onions should not be stored near potatoes as they will absorb their moisture and ethylene gas, which will cause them to spoil quickly.