Food companies may soon start using onion skins to make healthy foods. Scientists have found that the external layers on an onion contain fiber and flavonoids, which can be beneficial to an individual’s health.
According to statistics from the European Union, more than 500,000 tons of onion waste is produced each year between the dry brown skin, outer layers and stalks. Spain, Holland and the U.K. are being hit the worst by this waste, and researchers are suggesting that there may be a simple and healthy way to solve this problem.
“One solution could be to use onion waste as a natural source of ingredients with high functional value, Continue reading