Many nutritional studies have recorded that onions contain quercetin, organic sulfur, antioxidants and trace minerals that are beneficial for metabolism in the body.
However, to take advantage of onion's kidney detoxification support, housewives need to process onions properly.
Some ways to prepare onions that housewives can refer to:
Eating raw onions is a way to preserve the content of quercetin - an antioxidant that can help reduce inflammation. Adding raw onions to salads, sandwiches or eating them in rolls helps the body absorb flavonoids better, which are easily broken down when exposed to high temperatures.
However, green onions have a strong flavor, so thinly slice and lightly soak in cold water to reduce the enthusiasm while still retaining the nutrients.
Steamed or quickly boiled onions are a gentle method to help retain organic sulfur, compounds that contribute to supporting metabolism and limiting free radicals. Dishes such as steamed onions with ginger, boiled onions mixed with olive oil, or thin onion soup are suitable for those who want to increase their antioxidant-supporting foods.
Limit fried onions. When exposed to high temperatures in oil, many antioxidants are broken down, and oxyuring compounds are formed that are not beneficial to the body. This can reduce the nutritional value of onions and not support the goal of reducing the burden on the kidneys.
Combining onions with ingredients such as green vegetables, garlic, ginger or healthy vegetable oils not only enhances flavor but also enhances antioxidant effects thanks to the resonance of nutrients.
Proper processing of onions, prioritizing them raw, steamed, or lightly cooked, can help retain the maximum of beneficial compounds.
Thereby indirectly supporting kidney health by reducing oxidative stress and improving metabolism in the body.
