Onion
Also known as: onions
Onion is broadly recognized as a safe, nutritious vegetable. Peer-reviewed reviews describe diverse phytochemicals (organosulfur compounds, quercetin, kaempferol) and document antioxidant, anti-inflammatory, antimicrobial, antidiabetic, and cardiovascular-protective effects.
What it is
The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
Aromatic flavoring, base for soups/stocks/sauces, raw garnish, and a source of organosulfur compounds and flavonoids (notably quercetin).
What regulators actually say
"Generally speaking, onion consumption is quite safe for the consumers."
"Onion and its bioactive compounds possess various health functions, such as antioxidant, antimicrobial, anti-inflammatory, anti-obesity, anti-diabetic, anticancer, cardiovascular protective."
"onion and garlic were beneficial for the prevention of multiple cancers, such as laryngeal and esophageal cancer."
Regulatory status
United States — FDA
Whole food vegetable; not subject to additive regulation.
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