Onions combine nutrition and health benefits, and are widely consumed in Europe, earning them the title "Queen of Vegetables." The organic sulfur compounds in onions give them their pungent taste and a strong antibacterial effect. Therefore, eating more onions in the winter can help combat the cold and resist influenza viruses. Additionally, onions have significant health benefits, including lowering blood pressure, reducing blood sugar, and preventing cancer.
Selecting a fresh onion is also a skill. Onions with their skin are better than peeled ones because the outer skin protects the onion's moisture, keeping its texture crisp and tender. Therefore, consumers are advised not to buy pre-peeled onions for convenience. Generally, the drier and more tightly wrapped the onion skin, the better. It is ideal if the transparent skin shows brownish veins. Different colored onions have varying nutritional values. Yellow and white onions are higher in carotene and vitamin C, making them effective at combating fatigue. Purple onions are rich in protein, dietary fiber, and minerals such as calcium, potassium, and sodium. Furthermore, the anthocyanins in purple onions are a potent antioxidant that can protect the body from free radical damage, inhibit inflammation and allergies, and also have anti-aging properties.
It should be noted that onions are most effective when eaten raw. When stir-frying, they should not be cooked for too long to prevent the loss of their active ingredients. People with skin itching conditions, eye diseases, stomach issues, or lung inflammation should consume onions in moderation.