Onions
Recent research suggests that phytochemicals found in onions and other allium vegetables might be beneficial in the prevention of certain types of cancer. They’re also considered to be prebiotics that can help to improve gut health and digestion by working to increase good bacteria. While there are many different types of onions, yellow is the most widely used. Not only will onions punch up the flavor of whatever you’re cooking, they also contain a flavonoid called quercetin, which has been shown to help with improved liver function.
Tomatoes
Fun fact: Many nutritionists consider tomatoes both vegetables and fruits. Tomatoes contain lycopene, which give the salad staple its rosy red color. Research has shown that a diet rich in lycopene may support vascular function and reduce the risk for cardiovascular disease. Not only that, numerous studies suggest that the carotenoids found in tomatoes may have anti-cancer properties. While consuming tomatoes raw can provide lycopene, cooking them may also increase the bioavailability of this mighty antioxidant.