What specific cooking technique is suggested to potentially increase the concentration of flavonoids in onions?
Answer
Baking
While destructive methods like boiling and frying are associated with the greatest loss of nutritional value, research indicates a unique outcome associated with baking onions. When onions are baked, the process can actually lead to an increase in the concentration of flavonoids, which are the powerful antioxidant molecules. This finding suggests that controlled, dry-heat cooking methods can, counterintuitively for some nutrients, enhance the beneficial profile of these specific plant chemicals, optimizing the intake of compounds like Quercetin.
Related Questions
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