Which Color of Onion is Healthiest?

Photo Credit: morgueFile

I've always read that colorful food is more nutrient dense than its pale white counterparts.

So when it comes to white, yellow and red onions, does it really matter which lands in your grocery cart?

Let's turn to The National Onion Association for a little lesson.

Approximately 87 percent of onions grown in the United States are yellow. Just 8 percent are red and 5 percent are white.

The spicy vegetable is grown year-round in 20 states from coast to coast, with Washington producing the most. In a year, the United States grows 6.2 billion pounds of onions!

OK, so back to the nutrition of onions. I reached out to the Onionista at The National Onion Association and here's what she had to say:

Source: Twitter

So, they're all good for you! Pick your favorite color and enjoy!

Photo Credit: morgueFile

Onions are a healthy whole food that are easy to add to any meal.

• Breakfast: Add onions to omelets, fritatas, homemade sausage, vegetable hash and quiche.
• Lunch: Top a sandwich, pizza, salad or bowl of chili with fresh onions.
• Dinner: Try grilling or roasting onion halves and stuffing them as a side dish. Or, serve pearl onions in a cream sauce.

Onions are high in vitamin C, manganese, foliate and fiber. If you're trying to reduce fat and salt, but want extra flavor in your meal, try onions!

I put together a public Pinterest board called "I Love onions!" to give you a little inspiration. It's a collection of recipes, tips for growing onions and even how to use them to make a cough syrup!

So, how do you like to eat or use onions? Tell me in the comments below!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Sauteing Summer Squash

Yellow summer squash, tofu and red onions.

Tomatoes are showing rosy cheeks, peppers are ripe and summer squash are ready to pick off the vine. If you're overloaded with fresh yellow summer squash, I'm sure you're looking for several ways to enjoy it.

The other night I decided to saute some red onion slices and tofu cubes in olive oil. Then, I added thin disks of yellow summer squash. It was fabulous!

Since the entree had such a mild flavor I paired it with a peppery arugula and avocado salad.

Arugula and avocado salad.

How do you enjoy cooking summer squash? I usually roast or saute squash and toss it with a more flavorful vegetable, such as onions or carrots.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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