this is my entry to qurator: photo quest
it being harvest time and all, we happened to be drying onions in the garden when photo quest announced this week's theme: onions. the only ones we are presently drying are red onions. they need to be sundried for at least a couple of weeks before we can store them for the winter. when properly dried and stored they can last 6-8 months, until spring. but most of these will be eaten before then.
...eating onions may help reduce your risk of heart disease by lowering blood pressure, managing cholesterol levels and reducing inflammation. Quercetin has a protective anti-inflammatory effect and it’s thought that this, along with other beneficial compounds in onions, may contribute to the vegetable’s heart-friendly properties. Red onions have twice as much quercetin as white onions
source: https://www.bbcgoodfood.com/howto/guide/ingredient-focus-onions
'Onions are an excellent source of antioxidants and contain at least 17 types of flavonoids. Red onions, in particular, contain anthocyanins, plant pigments in the flavonoid family that give red onions their deep color. These may protect against diabetes and certain types of cancer. ...consuming more anthocyanin-rich foods was associated with a lower risk of heart disease and of death from heart disease.'
in addition to anthocyanins and quercetin onions are good sources of.
sulfides and polysulfides, which may protect against cancer and thiosulfinates that may inhibit the growth of harmful microorganisms and prevent the formation of blood clots
source: https://www.healthline.com/nutrition/foods/onions#plant-compounds
so we eat a lot of onions, especially red ones
a lucky onion enjoying our garden view...
...then telling me that i should paint the table soon before it gets too cold.
before it gets any more bossy i will have to put it and all its companions in a dark cool place and lock the door.
