most of the attention when sulfur-containing vegetables are discussed.
But onion belongs to the same Allium family.
When onion cells are chopped or crushed, enzymatic reactions generate various sulfur compounds responsible for its characteristic aroma and flavor.
Those compounds are among the reasons researchers continue studying Allium vegetables.
And I use one simple kitchen trick:
After chopping onion, I let it sit for several minutes before adding it to the meal.
Meanwhile, I prepare everything else.
4. Your Gut Gets Something Too
Onions naturally contain fructans, including fructooligosaccharides.
These carbohydrates
There’s more to discover. Continue to the next page for the rest of this article.
