Every time I go into the kitchen to prepare onions for cooking, whether I cut a little or a lot. I always shed tears, cry, and shed tears. I don’t want to cry when I’m not sad when I cut onions anymore. Onions are rich in nutrients. They are a low-calorie plant but provide high amounts of vitamins and minerals. One medium onion has only 44 calories, but is rich in vitamins, minerals and fiber.

In addition, onions are especially high in vitamin C, a nutrient involved in regulating the body’s immune system. It also plays a part in the production of collagen to repair worn out tissues. And helps in the absorption of iron สมัคร UFABET วันนี้ รับเครดิตฟรีสำหรับสมาชิกใหม่. The thing that makes our eyes sting and make our tears flow every time we cut onions. Whether they are onions, shallots, or other types of onions. Is because onions contain a compound call  “Lachrymator” , which causes eye irritation.

When we use a knife to cut onions, the compound will evaporate. And stick to the most moist place, which is our eyes, which causes irritation and tears to flow out. The 2 ways to cut onions that wel will tell you about this time are to increase the source of moisture for the compound Lachrymator to stick to our eyes instead.

Soaking onions in clean water. Peeling the onion and soaking it in clean water for 15-20 minutes can help reduce or draw out the compounds that react with the eyes. Sometimes this method cannot draw out all of these compounds. So there are some residues that make us cry when chopping onions. Some people suggest that this solution will ruin the taste of the onions when cooking because there may be too much water in the onions.

Freeze the onions before cutting. This method does not require soaking in water or using wet tissues, but uses cold to help prevent eye irritation. When the onion skin is completely peeled, place the bare onion in the refrigerator for about 20-30 minutes, then take it out and cut it. The cold from the refrigerator will help slow down the evaporation of the onion more slowly than when cutting the onion left at normal temperature.