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The researchers at Cornell, who looked at 10 kinds of onions as well as shallots, found broad differences in the concentrations of phenolics and flavonoids, compounds that can help reduce the risk of medical problems like heart disease, cancer and diabetes. Their report appears in the Journal of Agricultural and Food Chemistry. They found that the more powerful the concentration of phenolics and flavonoids, the more powerful the flavor.
Unfortunately, the study said, “consumer buying trends have increasingly been toward less pungent, milder onion varieties.” Among the more popular onions, for example, is the Vidalia, favoured for its sweetness. Shallots had six times as much phenolic content as the Vidalia.
To test the onions, the researchers measured their concentrations of phenolics and flavonoids and then did tests to see how well they fought cancer cells in the lab.
Over all, the study said, shallots had the highest antioxidant value of all onions studied.
Specialty Farms makes these benefits available two ways—as shallots in 3 ounce mesh bags and as Baby Green Onions in 3 ounce plastic containers. The Baby Green Onions are actually 10-day old shallot plants grown in pure water in API’s state of the art facility. The Boston Globe, in its Food Section in February 2008, reported “These little babies are organic microgreen onions, the size of an alfalfa sprout with a pitch black seed like a black sesame seed; the sprout portion is white, but the rest is mostly brilliant green. The flavor is more like a shallot with delicate overtones than a harsh scallion or an in-your-face onion. Once you heap these on a burger or sprinkle them on a creamy soup, you’ll never look back.”
Unfortunately, the study said, “consumer buying trends have increasingly been toward less pungent, milder onion varieties.” Among the more popular onions, for example, is the Vidalia, favoured for its sweetness. Shallots had six times as much phenolic content as the Vidalia.
To test the onions, the researchers measured their concentrations of phenolics and flavonoids and then did tests to see how well they fought cancer cells in the lab.
Over all, the study said, shallots had the highest antioxidant value of all onions studied.
Specialty Farms makes these benefits available two ways—as shallots in 3 ounce mesh bags and as Baby Green Onions in 3 ounce plastic containers. The Baby Green Onions are actually 10-day old shallot plants grown in pure water in API’s state of the art facility. The Boston Globe, in its Food Section in February 2008, reported “These little babies are organic microgreen onions, the size of an alfalfa sprout with a pitch black seed like a black sesame seed; the sprout portion is white, but the rest is mostly brilliant green. The flavor is more like a shallot with delicate overtones than a harsh scallion or an in-your-face onion. Once you heap these on a burger or sprinkle them on a creamy soup, you’ll never look back.”
