Super source
Sugars
5.54 g · 11% DV target
Characterized by their vibrant magenta skin and mild, sweet-sharp profile, red onions provide a versatile culinary base while offering a higher concentration of protective pigments than their white or yellow counterparts.
Red onions are a primary source of anthocyanins (pigments that provide their deep purple-red colour) and quercetin (a flavonoid with anti-inflammatory properties), which are linked to improved insulin sensitivity and metabolic health .1911
Consumption of Allium vegetables, including onions, is consistently associated with a reduced risk of digestive tract cancers, particularly stomach cancer, according to meta-analyses of observational studies .3
Clinical evidence from a systematic review indicates that onion intake can be effective in reducing body weight and managing obesity-related markers .1
Early research suggests that the specific combination of quercetin and other phytochemicals in red onions may support skeletal muscle metabolism and mitochondrial function, though more human trials are needed to confirm these effects .1
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
5.54 g · 11% DV target
159 mg · Top 21% of vegetables
157 mg · Top 12% of vegetables
Store in a well-ventilated area away from potatoes.
Applies once the onion has been cut; store in an airtight container.
Onions have a very low carbon footprint and minimal water requirements compared to most vegetables.
The deep red-purple colour of these onions comes from anthocyanins, the same class of pigments found in blueberries and raspberries.