1, with balsam pear: bitter and cold, containing protein, vitamin C, carotene, dietary fiber, bitter rosin, momordicoside and polypeptide P. Onion is pungent and warm, containing vitamin C, vitamin E, selenium, nicotinic acid, allicin, quercetin, prostaglandin A, flavonoids, raffinose and sulfide.

Bitter gourd with onion can not only combine the flavors of two vegetables, but also help the human body strengthen the spleen and stimulate appetite, sterilize and detoxify, prevent and treat cardiovascular diseases, cancer and beauty beauty.

2. Matching with beef: onion contains allicin, quercetin, selenium, prostaglandin A, flavonoids, xanthine butyric acid, raffinose, diallyl sulfur, and beef contains sarcosine, alanine, carnitine, vitamin b6, vitamin b 12, potassium, iron, zinc, magnesium, protein and linoleic acid. Eating onions with beef is more conducive to physical fitness, improving immunity, and has a good preventive and therapeutic effect on colds, cardiovascular diseases and cancer.

3, with eggs: onions are rich in allicin, quercetin and selenium, eggs are rich in lecithin, vitamin B and selenium. Eating onions with eggs is more conducive to improving immunity and preventing cancer.

Extended data:

Edible value of onion

Onion is a very common and cheap home-cooked dish. Its meat is tender, its juice is spicy and light, its quality is good, and it is suitable for raw food. Originated in West Asia, it is cultivated in all parts of China and supplied all the year round. The edible part of onion is the underground hypertrophy bulb (onion head). Abroad, it is known as the "queen of vegetables" and has high nutritional value.

People's Network-How should onions be eaten together? What is healthier to eat?