Onion is a common ingredient used in stir-frying. When cooking, scallions, ginger, and garlic seem to be an unchanging trio. Onions are highly nutritious; they not only add flavor and kill bacteria but also enhance the color of dishes. However, not all dishes can be stir-fried with onions. There are three common misconceptions to avoid when pairing onions in cooking. Below, the editor will introduce the nutritional value of onions and common cooking mistakes.
Three Cooking Misconceptions with Onions:
1. Scallions with Tofu: The oxalic acid in scallions can easily form calcium oxalate with tofu, hindering the body's absorption of calcium. Besides tofu, scallions should not be eaten with other foods high in calcium.
2. Onions with Dog Meat or Rooster: This combination can easily lead to "heatiness" (internal heat). People who are prone to "heatiness" should especially eat less of it. Patients with rhinitis may find their condition worsened after consuming this combination.
3. Onions with Honey: Various enzymes in honey can react with certain components in onions, producing substances harmful to the human body, which can easily cause diarrhea and gastrointestinal discomfort.
Nutritional Value of Onions: Every 100 grams of scallions contains 90 grams of water, 2.5 grams of protein, 0.3 grams of fat, 5.4 grams of carbohydrates, 54 milligrams of calcium, 61 milligrams of phosphorus, 2.2 milligrams of iron, 0.46 milligrams of carotene, and 15 milligrams of vitamin C. Additionally, it contains various components such as protopectin, water-soluble pectin, thiamine, riboflavin, niacin, and allicin.
Nutritional Value of Onions:
1. Promotes Digestion and Absorption: Onions also stimulate the secretion of digestive fluids in the body, which can strengthen the spleen and whet the appetite.
2. Antipyretic and Expectorant: The active ingredients in onions, such as their volatile oil, can stimulate the body's sweat glands to induce sweating and reduce fever. Onion oil can also stimulate the upper respiratory tract, making it easier to expel phlegm.
3. Antibacterial and Antiviral: The allicin in onions has a significant effect in resisting bacteria and viruses, with a particularly strong inhibitory effect on *Shigella* bacteria and skin fungi.
4. Lowers Blood Lipids, Blood Pressure, and Blood Sugar: When eaten with mushrooms, it can also promote blood circulation.
5. Anti-cancer: The pectin in scallions can significantly reduce the incidence of colon cancer and has anti-cancer effects. The allyl sulfide in onions can also inhibit the growth of cancer cells.