Ngoai is often known for its bright red color and characteristic sparing skin, not only used in cooking but also recognized by international studies on health benefits - especially for the liver.
According to a study published in the Journal of Medicinal Food (USA), onions contain high levels of lycopene - a powerful carotenoid, which can reduce oxidative stress in the liver. The amount of lycopene in gan is said to be 70 times higher than tomatoes - making this fruit an effective "biological weapon" in preventing liver damage caused by inflammation, alcohol or medicine.
In addition, onions are rich in beta-caroten - a precursor to vitamin A - which helps enhance liver function and improve immunity. Researchers at the National Institutes of Health (NIH) also pointed out that beta-caroten can reduce blood transaminase levels an indicator of liver damage.
Another compound in ganch is lutein - known for eye care - which also has the effect of protecting liver cells from DNA damage caused by free radicals. Experts at the USDA believe that consuming foods rich in lutein is associated with improved detoxification enzymes in the liver.
How to use it effectively:
Gatus can be processed into gushew oil, used to mix salads or cook with congee.
Ripe yams can be steamed and eaten directly.
Avoid using raw ginger because the enzymes in the body have difficulty digesting the oilseed that has not been heat treated.
Note: Do not consume garlic too often (more than 3 times a week) because it can cause excess vitamin A - leading to nausea, dizziness or digestive disorders.
