A study published in the journal Food Chemistry by Gawlik-Dziki et al.found that dried and ground onion skins could be used at 3% levels to replace wheat flour, upping the presence of quertin, an antioxidant which guards against cell damage and has anti-inflammatory properties.A study published in the journal Food Chemistry by Gawlik-Dziki et al.found that dried and ground onion skins could be used at 3% levels to replace wheat flour, upping the presence of quertin, an antioxidant which guards against cell damage and has anti-inflammatory properties.
