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  • Michael Greger M.D.

    Please feel free to post any ask-the-doctor type questions here in the comments section and I’d be happy to try to answer them. And check out the other videos on phytonutrients. Also, there are 1,449 other subjects covered in the rest of my videos–please feel free to explore them as well!

  • Michael Greger M.D.

    For some context, please check out my associated blog post The Best Foods: Test Your Nutrition Knowledge!

  • Today I learned that RED leaf lettuce has the most antioxidants, IdaRED apples have the most amongst apples, and RED onions are the best amongst onions.  Is there a connection?  Are red bell peppers better than green/orange/yellow? cayenne?

    • Red

      Red peppers are the ripe ones (green ones are unripe) so I assumed they have more nutrients than green ones :-)

      • Joseph Gonzales R.D.

        And they taste sweeter!

  • tavit

    yeah! I love red onion

    • Toxins

      Its my favorite onion variety vegetable as well!

      • Mule4eva

        haha…that’s right Ghandi

  • lovestobevegan

    We now know red onions have more antioxidants than yellow or white onions. Yet some red onions are mild and have fewer antioxidants compared to the “hot” red onions. The mild onions can be recognized by their wide and flat shape. The red onions highest in antioxidants are those which are round or oblong. These so-called hot varieties are the ones that bring tears to your eyes. You can tell you’ve made a nutritionally sound decision when you are struggling to see through a veil of tears.

    Farewell, Squash Your Tears Soup

    – 6 cups water/homemade vegetable broth
    – 1 large butternut squash, cubed
    – 1 cup uncooked lentils
    – 3 cloves garlic, minced
    – 1 yellow onion, chopped
    – 1 red onion, chopped
    – 2-3 tbsp fresh basil, chopped
    – ¼ tsp white pepper
    – Sea salt

    Mince garlic and set aside. Place all ingredients except salt, garlic, and basil in large soup pot. Bring to a boil. Turn off heat and leave covered on hot burner until lentils and squash tender, about 1 hour. Stir in garlic and basil and let sit for another 15 minutes. Season to taste with sea salt and black pepper.

    For more simple tips to maximize nutrients check out: Eating on the Wild Side

  • Mary MacDonald

    It’s so arrogant to say, “Never buy white onions again.” How can he know there isn’t some valuable compound in white onions that we haven’t discovered yet? I thought he was above such a short-sighted reductionist viewpoint.