Onion is a vegetable suitable for eating raw. Eating raw onion can absorb the nutrients of onion to the greatest extent.
In many countries, eating raw onions is a common dietary habit.
What are the benefits, or side effects, of eating raw onions?
Onions are rich in vitamins, such as vitamin A, vitamin B1, vitamin B2, niacin, vitamin C, and so on.
Some vitamins will be destroyed during cooking. For example, if heated for 30 minutes, vitamin C will lose 40% to 50%.
Onions have anti-cancer effects. Onions are rich in selenium and quercetin.
Selenium is an antioxidant that can stimulate the body's immune function and inhibit the division of cancer cells, while quercetin can inhibit the activity of cancer cells and prevent the growth of cancer cells.
The survey shows that people who regularly eat onions are 20% to 30% less likely to develop cancer than those who do not eat onions.
Onion is the only vegetable containing prostaglandin A. Prostaglandin A can reduce blood viscosity, expand blood vessels, and increase blood vessel elasticity, which is very beneficial to the health of cardiovascular and cerebrovascular.
People with gastrointestinal diseases are not suitable for eating raw onions.
Raw onions are irritating and can stimulate the gastrointestinal tract, causing symptoms such as abdominal pain, nausea, vomiting, and diarrhea.
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