Onion: Onion is shorter than onion, mostly in the north and common in the south. From the point of view of nutrition, the contents of protein, minerals and other nutrients in shallots are higher than those in scallions.
White onion: The most obvious difference between white onion and red onion lies in color and taste. White onions are generally round, with yellowish brown dry film on the surface, white or light green inside, and spicy and light juice. Suitable for raw food, white onion is not spicy and slightly sweet, suitable for raw food, such as making vegetable salad.
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Precautions:
Onions are very irritating to sweat glands. People with underarm odor should be careful to eat them in summer, and people with excessive sweating should also avoid eating them.
Onion leaves are rich in carotene and vitamin A, so don't throw them away easily.
According to the main ingredients of cooking, the cutting method of green onions can be different. For example, most stews use green onions, and noodle soups use chopped green onions, but they are not suitable for frying and are not suitable for frying for too long. Onion contains a certain amount of diallyl sulfide, which is volatile. Therefore, green onions should not be soaked in water or boiled for too long, so as to avoid the loss of nutrients in green onions.
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