Introduction: Onions can be in yellow, white or purple in colour. The most common ones are yellow onions and they are sweet. White onions have more water content and they are less hot. Purple onions are less hot. Onions have rich vitamins and minerals. They can increase metabolism. Their trace element selenium can remove free radicals in the body and can prevent cancer and resist ageing. Onions have allicin and they can kill bacteria easily. They have prostaglandin A and this can widen blood vessels, lower viscosity in the blood, reduce blood pressure and prevent thrombosis.
Note: Onions should not be consumed excessively because this will lead to swollen stomach.
Buying: Choose those with intact appearance, smooth outer skin, not rotten, with no roots. When pressing the tip of an onion lightly, you should feel that it is firm.
Cooking methods: Cook in a soup, cook, pan fry, bake, fry, use in a salad, as a supplement for dishes, as a supplement for sauces.
Home dishes: Soup of tomatoes, potatoes and onion, pan fried eggs with onions, pork chops with onions, curry chicken with onions.
