What compounds in yellow onions are well-retained through slower cooking methods?
Answer
Sulfur compounds
While heat degrades some delicate antioxidants like anthocyanins found in red onions, the robust sulfur compounds present in all onions fare much better when subjected to extended, slower cooking processes typical for yellow onions. When yellow onions are used as a base for dishes like stews or sauces, the heat allows them to mellow in pungency while their sulfur components remain stable or even undergo beneficial alterations. This makes the yellow onion, which is often cooked extensively, an excellent delivery system for these fundamental sulfur-based health benefits, contrasting with the requirement for raw consumption to preserve the unique pigments in red onions.
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