This content originally appeared on doctoroz.com
A Answers (1)
Mehmet Oz, MD, Cardiology (Cardiovascular Disease), answeredOnions contain a flavonoid called quercetin, which has anti-inflammatory properties. Cooking increases the total amount of flavonoids. Red and yellow onions have more flavonoids than white onions. Bake or sauté onions for 5 minutes; any longer and the onion will begin to lose nutrients.
This content originally appeared on doctoroz.comHelpful? 1 person found this helpful.