Eating Raw Onions – Health Benefits Of Eating Onion

Is eating raw onions healthier than eating them cooked? Is it safe to do this?

EATING RAW ONIONS – Some foods are best when eaten raw, does this include onions? Here are the health benefits of onions.

Onions are closely related to garlic, shallots, and leeks and they are eaten in many ways like raw, cooked, pickled, or powdered. It also comes in various varieties like yellow, red, white, purple, Spanish, and Vidalia. These flavorful bulbs are packed with nutrients and they are super healthy whether eaten raw or cooked.

Eating Raw Onions
Photo lifted from The Kitchen Community

The only difference is that raw onions have higher levels of organic sulfur compounds that have lots of benefits. Apart from quercetin, an antioxidant associated with preventing cancer, onions also have Vitamin C, Vitamin B6, potassium, manganese, and copper. It also has oligofructose, a special type of soluble fiber that can help promote good bacteria growth in your intestines which is likewise promoting good digestion.

Chopped raw onions in a half-cup size contain:

  • Calories: 32
  • Carbohydrates: 7 grams
  • Protein: 1 grams
  • Fat: 0 grams
  • Fiber: 1 grams
  • Sugar: 3 grams

Here are the benefits of onion:

  • Flavonoids and thiosulfinates to reduce bad cholesterol and for right blood consistency, respectively. Thus, reduces risk of heart attack and stroke.
  • It has calcium to strengthen bones.
  • Its antioxidants can help improver your immunity.
  • Onions have anti-cancer properties.
  • The flavanoids can help relax muscles soving some minor respiratory problems. They have anti-allergen properties.
  • It helps improve vision because of the presence of selenium in it. The selenium improves the production of Vitamin E.
  • The Vitamins A, C, and K it has can result in “glowing and ageless skin” as per an article from Health Shots.
  • It can help you have a healthy because its antibacterial capacity can take away dandruff and lice.

Accordingly, it’s the white onions that contain the least amounts of quercetin and other antioxidants.


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