Did You Know?
Onions contain flavonoid quercetin which is anti-inflammatory and inhibits low-density lipoprotein oxidation. This leads to protection from many forms of cancer. They are naturally fat and cholesterol free and have a good source of dietary fiber, potassium, vitamin C and B6. Our farmers cultivate the yellow, red, and white varieties. The differences between these varieties are subtle, but a trained chef will tell you it’s important to use the right onion in your recipe!
An ingredient for the ages
Archeologists have found evidence that onions were used as far back as 5000 B.C in the Bronze Age. Onions are commonly found in the wild and thus were one of the earliest foods humans adopted. They were easily transported and less perishable than other crops, so they were one of the earliest cultivated foods. They prevented thirst and were used in art medicine, and for mumification. Not many other foods have the utility and breadth of the onion.