Onion is a very common household vegetable, but many people dislike its unique pungent aroma. Compared with sweet onions, pungent onions have significant health benefits.
Onion belongs to the Allium genus, and the organic sulfur compounds it contains are the main pungent substances, commonly known as allicin. Allicin has antibacterial, anticancer, anti-atherosclerotic, and anti-inflammatory effects, and it can also scavenge free radicals in the body, providing antioxidant benefits. Because allicin is the source of the onion's special aroma, generally speaking, the more pungent an onion is, the more antioxidant components it contains and the stronger its effects. Leaving an onion cut open in the air for too long or cooking methods involving high temperatures will reduce the content of organic sulfur compounds. Therefore, onions should not be deep-fried at high temperatures. The best way to eat them is raw, which allows the health benefits of the organic sulfur compounds to be fully realized. If you don't like eating them raw, stir-frying for a short time is also a good choice.
It should be noted that the organic sulfur compounds in onions may irritate the gastric mucosa, so patients with stomach ulcers should try to eat less onion. In addition, people with allergic constitutions, such as those with allergic rhinitis, asthma, or skin diseases, should also eat less onion to avoid worsening their symptoms.