Do you like to eat onions? There are many functions and effects of onions, but there are some things you have to know before eating. These tips can help you understand the onions more fully. The following Xiao Bian will introduce it to you and learn about it together.
9 common senses about onions
Spring and summer are thick and autumn and winter are more spicy. In spring and summer, we can buy fresh onions. The skin on the outermost layer of the onion is thinner, and the meat is thicker, more watery, and less spicy. While colder onions are mostly stored, their spicy taste is more irritating, the skin is thicker, and the water is less.
Store in dark places. When you buy an onion, you need to buy it that is very heavy in your hands. The skin is dry, tight, no scratches, and no smell (because the onion releases an odor when it is scratched or scratched). The onions that are bought must be kept in a cool, dry, dark and well-ventilated place. Do not put onions in plastic bags—this way the onions that are resistant to them will soon rot.
Purple onion spicy, white onion sweet. Common onions are divided into purple and white skin. White skin onions are soft, with high moisture and sweetness. After cooking for a long time, they have golden color and rich sweetness. They are suitable for fresh food, roasting or stewing. Purple skin onions are slightly reddish and spicy. Suitable for stir-fried or lettuce salad. Violet onion nutrition is better.
Fried coke a little, more flavor. The onion can give the dish a slightly sweet taste and a nice caramel color. To achieve this effect, slow heating is an important recipe. The specific approach is: pour a little oil in the pot, put the cut onion, and heat on a low heat to release the onion slowly and fully. Occasionally stir fry to avoid sticking pans and keeping lids to maintain temperature and humidity.
Raw onion brings a cool feeling. Raw onion tastes a little flush, but it is precisely these flavored substances that have excellent health care functions such as anti-cancer. If you want to get more healthy from onions, raw or salad is the best way. When eating heavy oily foods such as beef and mutton, with raw onions, can play a role in solving tired, with a fresh minty feeling.
Salad removes "halo onion". Sulfide in onions is a beneficial health ingredient, but it also has an annoying side - it will always make people have "halitosis" onions. Brushing your teeth may not work at this time, so try a salad bar. Because enzymes in raw fruits and vegetables can neutralize sulfides and remove bad breath.
When onion powder is used. In addition to pepper and ginger powder, onion powder also appeared on supermarket shelves. However, the use of this onion powder is very limited - it does not have the rich flavor and sweetness of fresh onions. However, they can be used when they are reluctant to eat onions, such as frying paste, dipping sauce, baking cookies, etc.
Onions also have these relatives. Onions, many cooks only use white and light green parts of scallions, its spicy taste is lighter than onions, and its taste is softer after cooking. Shallots. Put a little bit of time when spreading egg cakes and soups. It can bring a bit of onion and have a fresh scent. Garlic has lower moisture and higher sugar content than onions. They have similarities with onions in flavor and health care value.
Vinegar soaked onions are not age spots. Studies have shown that eating more vegetables and fruits can effectively reduce the appearance of senile plaques, especially with onions. Onions contain nutrients such as sulfur and vitamins, which can eliminate waste from the body and slow down the oxidation and aging of the body's organs. It is best for the elderly to eat 2-3 onions a week. Onion eaten the best effect, add a little amount of vinegar, the effect will be enhanced. The specific approach is: 1 fresh onion, shred, soaked in cold water for 20 minutes, drain the water, put the onion silk into the pan, pour vinegar, vinegar, fruit vinegar can be, until completely without the onion Stir and eat.
Next, let's take a look at the nutritional value of onions.
The effect and function of onion
Heart care. Studies have found that sulphides in onions have antithrombotic properties that help prevent unwanted platelet aggregation. The study also found that sulfides in onions can also lower cholesterol and triglyceride levels and improve red blood cell membrane function. Onions are also rich in antioxidant flavonoids, and they are often eaten to help prevent heart attacks.
Increase bone density. A number of studies have found that eating onions helps increase bone density and is especially important for postmenopausal women with reduced bone density. Another study showed that menopause women eat onions every day can reduce the risk of hip fractures. The sulphides that are rich in onions also have a very important role in the formation of connective tissue in the human body.
Anti-inflammatory. Onions have an important anti-inflammatory effect. Studies have found that the unique sulfide molecules in onion can inhibit the vitality of macrophages. Antioxidants in onions play an important role in the body's fight against inflammation. These antioxidants prevent fatty acid oxidation in the body. The lower the level of oxidized fatty acids, the less inflammatory molecules are produced in the body and the stronger the ability to control inflammation.
Anti-cancer. A number of studies have confirmed that proper consumption of onions can reduce the risk of many cancers such as colorectal cancer, laryngeal cancer, and ovarian cancer.
Hypoglycemic antibacterial. A number of studies have found that eating onions can also improve blood sugar levels and prevent bacterial infections. In addition to sulphide, quercetin, an flavonoid in onions, also has antibacterial properties.
Although onions are more exciting, there are many benefits.
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