Onions are an important ingredient in salads, adding flavor and aroma. However, not all onion varieties are suitable for fresh consumption.
Some of them can cause unpleasant consequences for the body or spoil the taste. Therefore, it is worth understanding which types of onions should not be added to salads.
When onions become the "enemy"
Onions contain phytoncides, which give them a pungent taste and smell, but some varieties have a higher content of substances that can be harmful when eaten raw.
Adding it to salads can have unexpected consequences for the body and it will negatively affect the taste.
Onions
It has a sharper taste and a more pronounced smell compared to other varieties.
In some cases, it can cause irritation of the mucous membranes and even allergic reactions in people with increased sensitivity.
Shallots
This variety has a milder flavor than onions, but can still cause discomfort when eaten raw.
The high sulfur content of shallots can irritate the gastrointestinal tract, especially in people with sensitive digestion.
Previously we talked about what additives to use for borscht .
