According to the American Chemical Society and reported by Science Daily, June 14th 2017, a study done 5 years ago by researchers published in the ACS’ Journal of Agricultural and Food Chemistry concluded that organic onions do indeed have enhanced levels of flavonoids and antioxidants over conventional onions.
What this means in layman’s terms is that the extra money you spend on organic onions does indeed buy you elevated protection against heart disease, cancer and chronic diseases (1) as well as the usual abundance of “Allium cepa L.” benefits. In fact, according to the article in Science news the researchers found that “antioxidant activity was higher in”Red Baron” and “Hyskin” varieties of organic onions. And the flavonols in these organic onions were up to 20 percent higher than in conventional ones.”
Well there you have it! Next time you are browsing the produce section don’t discount the nutritional punch of organic onions. Worth the money after all!
Reference
1.Harnly JM, Doherty RF, Beecher GR, Holden JM, Haytowitz DB, Bhagwat S, Gebhardt S. Flavonoid content of U.S. fruits, vegetables, and nuts. J Agric Food Chem. 2006 Dec 27;54(26):9966-77
ACS’ Journal of Agricultural and Food Chemistry
https://www.sciencedaily.com/releases/2017/06/170614091816.htm
https://www.acs.org/content/acs/en.html
