Onions are plentiful sources of disease-fighting phenols and flavonoids, both potential cancer fighters and weapons against
some chronic diseases. The richer its phenolic and flavonoid content, the better an onion's protective effect, according to
Rui Hai Liu, MD, PhD, an associate professor of food science at Cornell University.
View Recipe: Sautéed Tuna and Green Onion Stalks on Romaine (pictured)
View Recipe: Escarole-Arugula Salad with Roasted Peppers and Marinated Onions