GIVE CANCER THE CHOP

Replacing a white onion with a red one not only adds colour to your culinary creations, it also provides your body with some powerful anti-cancer compounds, according to the journal Food Research International. Red onions have a particularly high concentration of quercetin, a flavonoid that kills cancer cells, as well as being high in quercetin-supporting anthocyanins, which give certain fruit and veg a distinctive dark red or purple colour. Add diced red onion to soups, pasta sauces and casseroles, or have it raw in a salad.