Sweet onions (Allium cepa) are mild, juicy onions prized for their delicate flavor and lower pungency compared with traditional yellow and white onions. Popular varieties include Vidalia, Walla Walla, and Maui onions, with flavor influenced by both genetics and growing conditions. Their high water content and mild flavor make them especially good for eating raw, lightly cooking, grilling, roasting, and caramelizing. Like other onions, sweet onions provide fiber, prebiotic fructans, organosulfur compounds, and a variety of polyphenols, although the amounts and types of these phytochemicals vary considerably among cultivars.