Consumers are demanding that their vegetables and other foods be more healthful and more beneficial. Researchers are accommodating those desires by genetically modifying crops of all types. For example, researchers identified health benefits about garlic and onions as early as the 1970s. New findings show that these vegetables have properties that will allow for anti-platelet formation, helpful in keeping arteries from clogging. The color of the onion is key.
Red onions have the highest amount of quercetin, while white onions have very little.
People who eat onions, especially red ones, as a regular part of their diet not only are eating the food for flavor, but are getting great health benefits as well. These foods are known as functional foods. Other sorts of anti-oxidants exist in many other fruits and vegetables. Carotene is found in carrots and cantaloupes, and lycopenes are found in tomatoes and watermelons. Any produce that is brightly colored and vibrant usually has very high amounts of these anti-oxidants.