4. Fight Cancer
There have several scientific studies that have cataloged how certain foods and compounds in food affect cancer cells. One result of these studies proved that allium vegetables had a positive effect on reducing the chances of developing certain forms of gastric cancer. All onions, especially red onions, are classified as allium vegetables. People who add at least five to ten service of onions to their diet each week are also able to reduce their risk of ovarian, laryngeal, and colorectal cancer.
Daily onion consumption is linked to reducing the risk of both esophageal and oral cancer. Quercetin, a compound found in red onions is also known to be cancer-fighting. Is targets certain cells in the colon, ovaries, prostate, breast, and lungs that are prone to turning cancerous. There are several food sources of Quercetin such as in apples and tea, but red onions happen to offer the highest concentration.