HELP What kind of structural element is used in Paragraph 2?

2 First, all onions—yellow onions, red onions, white onions, and the long, thin, green variety called scallions or spring onions, as well as the subspecies called shallots—are nutritious. They are high in Vitamin C and other vitamins and minerals your body needs. Onions are also high in fiber, low in calories, and have no fat. Another benefit to eating onions is that the addition of onions to dishes increases flavor. This often decreases the need to add less nutritious ingredients such as salt and sugar.