💡 Quick Tips to Maximize the Benefits
- Don’t Peel Too Much: The outer layers of the onion contain the highest concentration of antioxidants, so peel off as little of the edible flesh as possible.
- Eat Them Raw and Cooked:Â Raw onions contain higher levels of volatile sulfur compounds, while light cooking boosts the availability of certain antioxidants like quercetin.
- Let Them Rest: After chopping onions, let them sit on your cutting board for 5–10 minutes before cooking. This activates beneficial enzymes that synthesize protective organosulfur compounds!
