According to nutrition experts, onion is an anti-cancer food, but improper consumption may also lead to cancer. Because onions are fried and heated at high temperature, they are easy to produce carcinogens. Acrylamide, a carcinogen in onion, is an amino acid and a reducing sugar in food. After high-temperature cooking, the more acrylamide, the garlic slices and onion rings we often eat have certain cancer risk.

Therefore, raw onions are the most nutritious, and raw onions will not destroy the nutrients in food. Choose purple onion, which contains anthocyanin, which has antioxidant effect, reducing blood fat and preventing cancer.

Pregnant women can eat onions.

Eating onions for pregnant women has the following benefits:

1, calcium and bone. Onions are rich in calcium, comparable to vegetables rich in calcium such as rape and cabbage, and also contain magnesium and potassium. The ratio of calcium to phosphorus is also appropriate, and calcium supplementation is easy to absorb.

2. Improve the intestinal environment. Onion, like burdock, asparagus and other vegetables, contains oligosaccharides, which are not digested by stomach and small intestine, but are decomposed in large intestine as food for beneficial bacteria such as Bifidobacterium.

3. Promote weight loss and treat constipation. Onions are rich in dietary fiber, which increases satiety and promotes defecation. In addition, the bifidus factor produced by onion is also beneficial to intestinal patency.

4, greasy. Cooking some high-fat meat dishes, such as steak, braised pork and grilled fish with onion, can not only remove the fishy smell, but also relieve the greasy feeling and reduce the body's absorption of fat.