White onions contain a lesser quantity of antioxidants in comparison to the yellow and red ones. Red onions are richest in antioxidants with a more efficient action, in different stages of the oxidative process of the organism, than the other varieties of fade colour, preventing premature ageing. You will take more profit of the anti-cancer and antioxidant power of this legume, eating it raw. Cooking onions reduces the phytochemical compounds’ properties that protect from lung and prostate cancer. Join the onions in slices or cubes to tomatoes, avocado and peppers to make an excellent and anti-glycemic salad. Finally add just a few lime or lemon drops all over it.

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