Dutch onions have a naturally high dry matter content. Independent research shows that onions may contribute considerably to the health of the world’s population. Onions contain a high content of quercetin, an antioxidant. Antioxidants have a beneficial effect on the heart and blood vessels and enhance the body’s natural resistance. Onions are also a source of vitamin B6, folic acid, vitamin C, potassium, magnesium and fibres.
That ‘healthy’ is synonymous with ‘tasty’ is clearly shown by the wide variety of dishes that use onions. Popular dishes in the Netherlands include raw onion with herring and the authentic dish hachee (kind of stew). Many international cuisines are popular in the Netherlands and here, too, the onion is a regular ingredient: as a tastemaker in Indonesian cuisine, as the basis for French onion soup and as a standard ingredient in the wok or in the tajine. The onion is scrumptious in numerous dishes!
Onions are good for health. All members of the allium family contain in fact a substantial amount of vitamin B, phosphorus, calcium and potassium. They also contain vitamin C: at least 10 mg for every 100 g of yellow onions. The vitamin C content of spring onions is twice as high. Onions are low in calories, with about 29 kcal for every 100 gram.
Onions contain high concentrations of bioactive compounds, such as quercetin. These compounds help protect the body against virus infections and heart and circulatory ailments.