Cooked onions can be considered healthier than raw onions in some ways because the cooking process breaks down certain compounds in onions that can be difficult for our bodies to digest and absorb.

Specifically, cooking onions can break down a type of carbohydrate called fructans, which can cause digestive problems for some people. Cooking also increases the availability of antioxidants in onions, which can help protect our cells from damage.

Additionally, cooking onions can help reduce the risk of foodborne illness, as the high temperatures involved in cooking can kill harmful bacteria that may be present on raw onions.

However, it's worth noting that cooking onions can also reduce the overall nutrient content of the onion, particularly certain vitamins and minerals that are heat-sensitive. So while cooking onions can have some health benefits, it's important to include a variety of both raw and cooked vegetables in your diet to ensure you're getting a wide range of nutrients.

Perché la cipolla cotta è più salutare?