This comprehensive report summarises more than 100 studies, over nearly 30 years, on the nutrition and health benefits of onions.

Accredited Practising Dietitian, Teri Lichtenstein, reviewed the latest research to inform the report, which includes the continually emerging health benefits of the high levels of phytochemicals in onions, including quercetin, sulfoxides and anthocyanins.

The report also contains practical information including nutrition information panels by variety and cooking method, as well as tips for on how to prepare onions to encourage their consumption at maximum antioxidant levels.