contain as many as 150 phytochemicals. The flavonoid quercetin, an
antioxidant (phytochemical) found in onions, helps eliminate free
radicals in the body, inhibits low-density lipoprotein oxidation,
protects and regenerates vitamin E, and helps to circumvent the harmful
effects of heavy metal ions.
a sharp pungent flavor with a strong aftertaste.
are very versatile and can be used raw or cooked in almost any dish.
Cooking on too high a heat can make onions taste bitter.
onions, green onions, leeks, sometimes garlic.
(or storage) onions should be kept in a dry, dark place
for may weeks. Green onions need to be stored in the refrigerator and
will last over 3 weeks.
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WI 54501, USA