Do not cut too many onion ends
According to the Department of Nutrition of Tokyo Jikei University Hospital (Japan), onions with a strong flavor are mainly caused by allicin.
Allicin has the effect of increasing the absorption rate of vitamin B1, promoting blood circulation and enhancing immunity. The onion peel and onion ends are rich in quercetin, which has antioxidant, anti-allergenic and anti-hypertension effects.
Therefore, when processing, do not cut too much at the beginning of the onion to avoid wasting these nutrients.
Cut the onion into strands or pomegranate seeds
Alliin in onions only break down into allicin when cells are destroyed and exposed to the air. Therefore, the best way to cut onions into strands or pomegranate seeds and leave them at room temperature for 10-30 minutes is to increase the effectiveness of allicin.
Lightly fried to increase antioxidant and absorption
After heating, allicin will convert to allicene to maintain antioxidant power.
Quercetin is a fat-soluble nutrient, so add a little oil and lightly fry the onion. Oil can significantly enhance the absorption of quercetin.
Just frying onions at no more than 80 degrees Celsius, its antioxidant properties can be improved. If fried above 100 degrees Celsius, the antioxidants will lose their activity.
