The benefits of eating onions, and what should not be eaten with onions

1. Benefits of eating onions

Reduce the risk of cancer: Onion is a common anti-cancer food because it is rich in selenium and quercetin. Selenium is a relatively powerful antioxidant that can stimulate the body's immune response and inhibit the division and growth of cancer cells. Quercetin can reduce the activity of cancer cells.

Stabilize blood pressure: Prostaglandin A contained in onions has the effect of dilating blood vessels and reducing blood viscosity, which can effectively lower blood pressure and prevent thrombosis.

Prevent arteriosclerosis: Onions are rich in quercetin, which can prevent the oxidation of low-density lipoprotein and thus play a role in preventing arteriosclerosis.

Delaying aging: The selenium contained in onions is a relatively strong antioxidant. Long-term consumption will have certain anti-aging effects.

Prevent colds: Onions are rich in phytoncide and have a strong antiviral effect. Long-term consumption of onions can enhance the body's resistance, effectively resist influenza viruses and prevent colds.

2. What should not be eaten with onions?

Onions cannot be eaten with shrimp. The oxalic acid rich in onions and the calcium in shrimps will react to form calcium oxalate, which can easily cause stones to form in the human body.

Onions cannot be eaten with kelp. Kelp is also rich in calcium, which easily reacts with oxalic acid to form calcium oxalate and form kidney stones.

Onions cannot be eaten with honey. Eating both at the same time can cause damage to the eyes.

Onions cannot be eaten with fish. The oxalic acid contained in onions will break down the protein in fish and form precipitation, making it impossible for the nutrients to be absorbed by the stomach and intestines.