Baking soda is what neutralizes onion taste.
Soaking the raw onions in some baking soda for 15 minutes can neutralize the onion taste and then when you chop the onion it won't be as pungent as the water and baking soda tames the pungent taste of the chopped or sliced raw onions.
Raw onions are good for you and when eaten raw the onions are also healthier than cooked onions.
Raw onions contain vitamins, minerals and antioxidants that the body needs to stay healthy and eating raw onions can also help support a healthy immune system.
Raw onions are rich in chemicals that help protect your heart and lower your risk of heart disease and even reduce your risk of some types of cancers.
Raw onions also make it easier for the body to make insulin.
Raw onions contain vitamin C, B6 and folate as well as magnesium, calcium and potassium as well as antioxidants such as sulfur compounds and quercetin and even prebiotic fiber which promotes gut health.
The sulfur compounds that onions contain have anti inflammatory properties which can help reduce your risk of chronic diseases and the vitamin c and other antioxidants in raw onions helps to strengthen your immune system and the fiber in onions helps to promote regular bowel movements and support a healthy gut.
Raw onions can also help lower your blood sugar levels and the antioxidants and sulfur compounds in the onions can help reduce your risk of blood clots and lower your cholesterol levels.
You can eat raw onions and they are very healthy for you when raw but eating raw onions may cause some stomach discomfort or indigestion in some people.
The onions that are best for eating raw are the red onions, yellow onions and white onions.
Red onions and yellow onions are even healthier than white onions as they contain more vitamins, minerals and antioxidants.
It is healthy to eat an onion a day as onions do have healthy compounds and antioxidants, vitamins, minerals etc.
However for some people who eat an onion a day they may get stomach aches and stomach problems, gas and bloating etc.
The main types of onions are.
Yellow Onions.
Sweet Onions.
White Onions.
Red Onions.
Shallots.
Green Onions.
Leeks.
White onions are good for adding to hamburgers, making onion rings, fried onions and also for dicing and serving raw on sandwiches and salads or in fresh salsas and dicing and serving raw on sandwiches and salads.
Onions of all colors (including white) are good sources of vitamin C, vitamin B6, potassium and folate, while garlic is rich in vitamin C, vitamin B6, thiamin, potassium, calcium, phosphorous, copper and manganese.
White onions are good for your health although red onions and yellow onions are even healthier than white onions.
White onions contain antioxidants and compounds that fight inflammation, decrease triglycerides and reduce cholesterol levels, all of which are effective in improving your heart health.
Likewise, the anti-inflammatory properties of white onions may help reduce high blood pressure and protect against blood clots.
The healthiest onion is the red onion as well as the yellow onion which are richer in antioxidants and nutrients, vitamins, minerals etc than other onions are.
The yellow onions contain almost 11 times more antioxidants than white onions.
The US gets most of it's onions from places within the United States which include Washington, Idaho-Eastern Oregon, California, and West-Central Oregon.
California is the largest onion producer in the US, and is the only state to produce both spring and summer-harvested onions.
In 2015, it produced 31% of the nation's total onion crop.
For summer-harvested onions other important producers are Washington and Oregon.
The country that is the largest exporter of the onion is China.
The United States is the largest importer of onions.
The largest onion in the world is an onion that weighs 8.195 kg (18 lb 1 oz) which was grown by a UK gardener named Peter Glazebrook.
The onion grown by Peter Glazebrook in the UK was weighed at the Harrogate Flower Show which was in North Yorkshire UK in the month of September 2012.
The largest onion varieties include Ailsa Craig, Expression, Kelsae, Rossa di Milano, Scout, Sierra Blanca, T-448, Walla Walla, Yellow Granex, and Zoey.
With proper care, these onions can grow to a diameter of 4 to 6 inches and a weight of one pound or more.
The heaviest onion weighed in 2014 weighs 8.5 kg (18 lb 11.84 oz) and was grown by Tony Glover (UK).
It was weighed at the Harrogate Autumn flower show in Harrogate, North Yorkshire, UK, on 12 September 2014.
Tony Glover has been growing onions for years and finally achieved the record.
Onions classified as colossal, jumbo and large to medium, also come in a variety of crispness, with flavors from very mild to very pungent.
The onion, also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.
The shallot is a botanical variety of the onion which was classified as a separate species until 2010.
Its close relatives include garlic, scallion, leek, and chive.
Onions contain organic sulfur compounds.
These compounds are the reason why onions have such a sharp, strong taste and smell.
Organic sulfur compounds help reduce the level of cholesterol in your body and may also help break down blood clots, lowering your risk for heart disease and stroke.
Onions are a root vegetable with a variety of benefits.
They're high in antioxidants and sulfur-containing compounds, some of which may have a number of beneficial effects.