Onions: what are their benefits?

Good news: there’s no need to pick a side. Each version has its own advantages.

Raw onions retain more vitamin C and add freshness and crunch to salads.

Cooked onions are milder, easier to digest, and incredibly versatile in the kitchen—ideal for more comfortable digestion.

The best approach? Alternate based on your preferences, your tolerance, and the season.

Why do we cry when cutting an onion?

You can’t talk about onions without mentioning this classic reaction. When cut, onions release a sulfur compound that slightly irritates the eyes, causing tears. Rest assured, it’s harmless and temporary.

To reduce the tears, try placing the onion in the refrigerator for about 15 minutes before cutting it, or use a very sharp knife, which crushes fewer fibers.

What’s a reasonable amount?

In practical terms, about 30 to 50 grams of raw onion (roughly a quarter of a medium onion) or 100 to 150 grams of cooked onion (about one medium onion) per day suits most people.

The key is to listen to your body. If you experience bloating or digestive discomfort, reduce the amount or opt for well-cooked onions, which are easier to digest.

Onions are a wonderful everyday ally—as long as you adapt them to your needs and your own digestive comfort.