• What You Should Know About Cutting And Cooking Onions

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    There are so many recipes that call for diced, sliced and chopped onions. Think about how many times you cut an onion each week and you will understand why it is so important you learn how to do it safely and properly.

    According to the National Onion Association, America’s consumption of onions has risen 50 percent in the last 20 years. This is great news, since onions boast many health benefits.

    Aside from making soups and stir-fries delicious, onions are a source of potassium, magnesium, calcium, selenium, vitamin K and vitamin B6–all of which are vital for our health. The allium vegetable is a low-calorie food (one medium bulb has about 45 calories), and it contains no cholesterol or sodium.

    Allergy-sufferers take note: onions also contain a powerful compound called quercetin, which fights allergies and inflammation. In fact, onions contain the highest amount of quercetin of any other vegetable on earth!

    When onions are cut, they release beneficial sulfur and other compounds that are known to have anti-cancer properties. The finer you cut, the more nutrients you are going to get. Experts advise letting onions sit for at least five to 10 minutes after cutting, so that they release more of their valuable minerals and compounds.

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