6 February 2025
Webinar: Recognising vegetable crop diseases – a guide for NSW vegetable agronomists
Video
Pests diseases and biosecurity
4 February 2025
Guide to Understanding and Managing Bacterial Diseases Affecting Australian Vegetable Crops
Fact sheet and User guide
Pests diseases and biosecurity
4 February 2025
Fact sheet: Viruses infecting brassicas
Fact sheet
Pests diseases and biosecurity
Broccoli, Brassicas and more
3 February 2025
Fact sheet: Onions and diabetes management
Fact sheet
Health and nutrition
Onions and Alliums
3 February 2025
Fact sheet: Onions and low FODMAP diets
Fact sheet
Health and nutrition
Onions and Alliums
3 February 2025
Fact sheet: Onions, mood, and mental health
Fact sheet
Health and nutrition
Onions and Alliums
Onions are a versatile vegetable that make it easy to add extra goodness to your meals. They contain a unique combination of plant compounds called flavonoids, which have antioxidant and anti-inflammatory benefits. In particular, onions are one of the richest food sources of flavonoids, specifically quercetin.
What is quercetin?
Quercetin is a powerful antioxidant that is found in plant foods, including fruit and vegetables. It has been shown to help promote a healthy heart and brain as well as reduce the risk of certain lifestyle diseases. Onions are particularly rich in quercetin – 100g of onion contains 59mg of quercetin (average of onion varieties).

