Eating purple onions raw and cooked can be, each has its own advantages and disadvantages: the advantage of eating raw is to maximize the retention of water-soluble vitamin C and other nutrients; cooked purple onions have the advantage of high-temperature disinfection, safer and more hygienic.
Eating raw purple onions can maximize the retention of the above nutrients, while preserving the water-soluble vitamin C, 100g of purple onions vitamin C content of 7.4 mg, vitamin C in the high temperature is easy to destroy. The advantage of cooked purple onions is that after high-temperature sterilization, all kinds of bacteria, viruses, parasite eggs and pesticide residues will be eliminated or reduced to varying degrees.
Purple onions contain selenium and quercetin and other beneficial ingredients. The sulfur component of purple onions can easily combine with protein or bacteria in the intestines to form ammonium sulfide, which helps to promote intestinal peristalsis and is suitable for constipated patients.