Which nutritional component is specifically shown to increase when onions are prepared via baking?
Answer
Flavonoid content
The effect of cooking on the nutritional profile of onions is not uniformly negative; preparation method dictates which compounds are preserved or enhanced. While heating generally reduces some sensitive components like thiosulfinates, the process of baking has a unique, positive impact specifically on the flavonoid concentration. Studies have indicated that baking onions can actually lead to an increase in the measurable levels of flavonoids, such as quercetin. This suggests that if a consumer's primary dietary goal is maximizing the intake of heart-protective and anti-inflammatory flavonoids, selecting a baking method over boiling or frying would be the more advantageous preparation choice.
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