According to research by the World Health Organization, onions are a rich source of flavonoid compounds, especially quercetin, which has powerful antioxidant effects. Quercetin helps reduce inflammation, protect cells from damage and support heart health. When eating raw onions, these compounds remain effective because they are not broken down at high temperatures.
Therefore, if you want to make the most of your antioxidant effects, eating raw onions is the best choice.
However, processed onions are not without benefits. A study published in the Journal of Agricultural and Food Chemistry shows that when onions are cooked, some nutrients can be absorbed more easily into the body.
For example, when cooking onions, the content of sulfur compounds, which have antibacterial and anti-inflammatory effects, can increase. In addition, cooked onions will be easier to digest, especially for people with weak digestive systems or allergies to onions.
However, there is also a disadvantage when eating ripe onions. That is, when cooked at too high a temperature or for a long time, certain nutrients such as vitamin C and some minerals in onions can be lost, reducing the nutritional value of the dish.
Eating raw or ripe onions depends on the purpose of use and nutritional needs of each person. If the goal is to make the most of its antioxidant properties and protect cardiovascular health, raw onions are an ideal choice. If you want to improve digestive health or absorb some nutrients more easily, cooked onions are also very useful.
