First, protect the heart

It is found that the sulfide in onion has antithrombotic effect and helps to prevent unnecessary platelet coagulation. The study also found that the sulfide in onion can also reduce cholesterol and triglyceride levels and improve the function of red blood cell membrane. Onions are also rich in antioxidant flavonoids, which are often eaten to help prevent heart attacks.

Second, increase bone mineral density

Many studies have found that eating onions helps to enhance bone density, which is especially important for postmenopausal women with decreased bone density. Another study shows that eating onions every day in postmenopausal women can reduce the risk of hip fracture. The sulfide rich in onion also plays a very important role in the formation of human connective tissue.

Third, beauty

Onion is rich in vitamin C and nicotinic acid, which can promote the formation of intercellular substance and repair damaged cells, make skin smooth, ruddy and elastic, and have a cosmetic effect. It contains sulfur and vitamin E, which can prevent unsaturated fatty acids from producing lipofuscin pigment and prevent senile plaque.

Fourth, anti-inflammatory

Onion has an important anti-inflammatory effect. It is found that the unique sulfide molecules in onion can inhibit the activity of macrophages. Antioxidants in onions play an important role in the fight against inflammation. These antioxidants can prevent the oxidation of fatty acids 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.

Five, cancer prevention

Many studies have confirmed that proper consumption of onions can reduce the risk of various cancers such as intestinal cancer, laryngeal cancer and ovarian cancer.

Sixth, hypoglycemic and antibacterial

Many studies have found that eating onions often can also improve blood sugar levels and prevent bacterial infections. Besides sulfide, quercetin, a flavonoid in onion, also has antibacterial effect.

Garlic and onion are often used to add flavor and aroma, and they are one of the indispensable spices for housewives. However, there have been rumors on the Internet recently that "garlic and onions will become carcinogens after heating", which has caused netizens to panic. In this regard, nutritionists said that garlic and onions will not produce carcinogens. In fact, the key lies in the different cooking methods and temperatures! It will not produce carcinogens if it is cooked in ordinary water. However, if it is fried at high temperature, such as garlic crisp slices, oil onion crisp or onion rings, it may contain carcinogen-acrylamide.

Be careful to eat carcinogens in high-temperature fried and grilled foods.

Garlic and onion, which are quite beneficial to human body, will really cause cancer after heating? Nutrition experts said that acrylamide, a carcinogen, may be amino acid and reducing sugar in food. After cooking at a high temperature of over 150 degrees Celsius, such as frying, baking, barbecue and baking, it is generated by Mena reaction, and with the increase of temperature, the content of acrylamide will increase. Acrylamide was listed as Class 2A possible carcinogen by the International Center for Research on Cancer (IARC) in 1994. Class 2A carcinogen means that the substance has been proved to be carcinogenic by animal experiments.