Onion洋葱

Food · Vegetables · 根茎与鳞茎

切洋葱流泪是第二个酶 (LFS) 做的催泪因子 (Imai 2002 Nature) · 膳食槲皮素最富来源之一 · 果聚糖是绝佳益生元、也是 IBS 头号 FODMAP 触发 · 拆穿切开洋葱吸细菌治流感

What is onion · the kitchen's invisible foundation

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洋葱是什么 · 厨房的隐形地基

Onion (Allium cepa), like garlic, is an allium — also a bulb, an underground storage organ wrapped in layers. It is one of the most-consumed vegetables on Earth and the 'flavor foundation' of nearly every cuisine: from Chinese stir-fries to French onion soup, onion is often not the star but the thing that sets a dish's baseline taste.

Precisely because it is so ordinary, two sides of the onion get overlooked:

One side is real nutrition: it is among the richest dietary sources of flavonoids (especially quercetin) and carries abundant prebiotic fiber (detailed later).One side is real nuisance + real myth: cutting it makes you cry through a precise enzyme mechanism (next scene); it is a top trigger food for people with IBS; and folk claims like 'a cut onion absorbs germs in the room and prevents flu' are simply false.
This island explains the onion fully: why it makes you cry, its real nutritional value, why it 'feeds the gut' for some people and 'causes bloating' for others, and which claims to discard. Together with its close relative `garlic`, it forms the atlas's 'allium' mechanism pair.

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