After peeling the papery skin of an onion, many of us prefer to peel away the next coat to avoid the germs and slime that could be stuck into it. However, in doing so, we unknowingly trash a lot of essential nutrients, including flavonoids that are more concentrated in the outer layers of the veggie.
These flavonoids are natural compounds that react with our body to cause healthy reactions. They have been associated with a reduced risk of many chronic illnesses like Parkinson’s disease, cardiovascular disease and stroke.
Peeling off the outermost layer of an onion causes a loss of this vital nutrient. Even a slight over-peeling of a red onion can cause about 20 percent of its quercetin and almost 75% of its anthocyanins (both of which are flavonoids) to get lost.
To truly reap the health benefits of an onion, remember to peel off only the papery layer and maintain as much of the pulp as possible.
Quick Hack To Chop Onions (Without Shedding Tears)
When you cut an onion, it releases a fine spray of droplets. These droplets contain a compound that causes the lachrymal glands in the eyes to get irritated, thus releasing tears.
Luckily, there are a few tried and tested remedies to prevent it. One such solution is to freeze them. Keep the onions in the refrigerator for at least 30 minutes before chopping or peeling them. Once the cells freeze, they are slow to react and emit these tear-inducing droplets. You can quickly chop up an entire batch before they return to normal temperature and begin releasing the fumes again.