Introduction: Onions are a source of love-hate relationships. They are a must-eve vegetable for many long-lived people, as they can soften blood vessels and lower blood viscosity. However, housewives dislike them because they make you cry when handling them, and their pungent taste is not for everyone. In fact, besides these, onions have more secrets you don't know.
These Benefits of Onions You Might Not Know
1. Bone Health and Calcium Supplementation. Onions are rich in calcium, comparable to high-calcium vegetables like bok choy and cabbage. They also contain magnesium and potassium, and the calcium-phosphorus ratio is ideal for good absorption.
2. Improving Gut Health. Like vegetables such as burdock and asparagus, onions contain oligosaccharides, which are not digested in the stomach and small intestine but are broken down in the large intestine as food for beneficial bacteria like bifidobacteria.
3. Promotes Weight Loss and Relieves Constipation. Onions are rich in dietary fiber, which increases satiety and promotes bowel movements. Additionally, the bifidogenic factors produced by onions help maintain intestinal regularity.
4. Cuts Through Grease. When pairing with high-fat dishes like steak, braised pork, or grilled fish, onions can remove gaminess, cut through the grease, and reduce fat absorption by the body.
5. Antimicrobial Properties. Onions contain volatile allyl sulfide, which has antibacterial and antimicrobial effects and can repel pests. Therefore, onions are a vegetable with zero pesticide residue.
6. Cancer Prevention. Onions are rich in quercetin and selenium. The former inhibits cancer cell activity and stops their growth, while the latter is a potent antioxidant that reduces oxidative damage in the body.
7. Prevents Colds. Onions are slightly pungent and warm in nature, helping to dispel cold wind. They can prevent colds and alleviate symptoms like nasal congestion and a runny nose caused by colds.
8. Reduces Inflammation. Prostaglandin A found in onions is a potent vasodilator that helps reduce body inflammation, regulate blood pressure, and lower blood viscosity.
Crispy Onion Rings
Notes on Eating Onions
One. In spring and summer, we buy fresh onions. The outer skin of these onions is thinner, the flesh is thicker, they contain more moisture, and the pungency is milder. Onions sold in colder seasons are usually stored; they are more pungent, have thicker skins, and are less moist.
Two. Store in a dark place. When buying onions, choose ones that feel heavy in your hand, have a dry, tight skin, no bruises, and no smell (as onions release an odor when bruised or cut). Store bought onions in a cool, dry, dark, and well-ventilated place. Never put onions in a plastic bag, as they will spoil quickly.
Three. Common onions are divided into purple-skinned and white-skinned varieties. White-skinned onions have tender flesh, high moisture and sweetness, and turn a golden color with a rich sweetness after long cooking, making them suitable for eating raw, baking, or stewing. Purple-skinned onions have slightly reddish flesh, a strong pungent taste, and are better for stir-frying or in salads. Purple-skinned onions are more nutritious.
Chive Flower and Onion Chicken
Four. Slightly charring enhances the flavor. Onions bring a rich, primarily sweet flavor and a beautiful caramel color to dishes. The key to achieving this is slow heating. The method is: heat a little oil in a pan, add chopped onions, and cook over low heat to allow the sugars to release slowly and completely. Occasional stirring prevents sticking, and covering the pot helps retain heat and moisture.
Five. Raw onions have a cooling effect. Raw onions have a sharp taste, but it is these compounds that have excellent health benefits, such as anticancer properties. To get the most health benefits from onions, eating them raw or in a salad is best. When eating rich and fatty foods like beef or mutton, pairing them with raw onions can cut through the grease and provide a refreshing minty sensation.
Onion and Wood Ear Salad