Onions are good suppliers of potassium, vitamin B and vitamin C - but they are healthy mainly because of the many antioxidants. One onion variety stands out in particular: the red onion. It has twice as many antioxidants as its yellow brother! We love to use it in the kitchen. We like it as an ingredient in salads, sandwiches, dressings and spreads because it is not only mild and aromatic but also very decorative.

Sulphur compounds are responsible for the pungent odour that develops when onions are cut. These compounds inhibit the growth of bacteria! It is therefore better to always cut onions fresh, as these compounds are very volatile. In addition, cut onion quickly loses its flavour and intensity.

The sulphur compounds also provide the body with an important building block for the formation of the amino acid taurine. Taurine, in turn, stimulates our brain to release certain hormones that boost fat burning.
Back to the roots: Onion as a vegetable household remedy

Did you know that the onion stimulates the metabolism? Not only that, it also helps with loss of appetite, to prevent arteriosclerosis, coughing, insect bites or earache. Even colds inhale the vapours of the onion - but this tear-driving method also remains a matter of taste.