Live and Learn
Early reading proved to me that onions are truly valuable health enhancers.
Further reading led to the belief that the outermost onion layer is particularly valuable. Therefore, in the "How Much" post, it seemed a favor to suggest that we not peel beyond the dry, protective portion of the onion peel.
Yet, it became increasingly difficult to visualize the initial semi-tender layer being significantly more power-packed than the basic-tender layers.
Can it be that an onion's power-packed outer skin actually includes its COLORFUL TUNIC?
Below are info links for your consideration. Detailed scientific studies they are not, yet...
A particularly informative post:
(The nutrient/medicinal info follows a bouncy initial narrative.)
Additional valuable thoughts:
Update: Oops. Forgetful me. Even Gwen had this info. Did you read it in "The Peelings", posted a while back?
It is not to say that the tender parts are not valuable. Truly they are. But, if you are desperately counting on those tender portions to fulfill your body’s need for flavonoids such as quercetin, think again.
One blog post commenter essentially asked those of us finding this info new and different, "Where have you been for the last 100 years?” I suppose my response to this would be, “I’ve been with the people raised to believe that white flour and white sugar are foods.”
So, first, I will need to experiment with my onion (and garlic) peels. Can we really swallow them without choking! But, who knows, possibly one day soon at the market I may casually “la la la” toss a few loose onion peels into my onion selection. Why waste?
Yes, live and learn. Onion peels (cooked within soups, dried and ground into flour, or brewed into tea) are actually beginning to seem an appealing choice.
Cautionary reminder: Now-a-days one must balance basic factual information with organic considerations.