How to properly roast onions to preserve all the nutrients

Photo: envato

Have you ever wondered if you are preparing onions in the best possible way? Do you know that there is a trick that preserves all the nutrients in this wonderful ingredient? Let's see how to fry onions properly?

How to properly fry onions, so that we don't lose its valuable healing properties? Onion, although it often occupies a modest space in the culinary world, carries with it a wealth of nutrients and healing properties.

Store it in a cool, dry and dark place, away from direct sunlight. This will prevent premature rotting or loss of nutrients.

Why is it important to know how to fry onions?

It is known for its high content of vitamin C, which plays a key role in strengthening the immune system. It also contains B complex vitamins such as folic acid and thiamine, which are key to metabolism and energy processes in the body.

Cut the onion and wait. Photo: Mali Maeder / Pexels

Minerals such as zinc, phosphorus and magnesium are also present in onions and contribute to maintaining healthy bones, nervous system and overall body balance.

In addition, it is one of the few sources of organic selenium, which has strong antioxidant properties and can help withprotect cells from damage free radicals.

Allicin, a sulfur compound

Onions owe their characteristic smell to it. It is its key component, to which we attribute many healing effects. Allicin has anti-inflammatory, antibacterial and antioxidant properties that support the fight against various diseases and strengthen the general health of the organism.

Trick how to fry onions

Proper preparation of onions plays a key role in maintaining these nutritional values.

Kako pravilno prepražiti čebulo? Priporočljivo je, da po sekljanju čebule počakate 10 minut, that the allicin stabilizes before proceeding with the further preparation of the dish.

Onion. Photo: Mart Production / Pexels

Pomembno je vedeti tudi, da short onion roasting time can reduce its health effect, as high temperature affects allicin, an important component of onion's healing properties.

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