Tag: Boiling onions

According to a study published on ResearchGate, boiling has a higher negative effect on total polyphenol and flavonoid content in vegetables than other cooking methods, with losses of up to 70.3% and 82.27%, respectively. This confirms that boiling onions can, indeed, diminish some of their nutrients, particularly water-soluble vitamins and certain flavonoids.

While raw onions are known for their pungent kick, a surprising 2025 study from Lemon8 highlights how boiling onions can transform this everyday vegetable into a soothing, nutrient-rich health tonic. Boiling softens the sharp flavor and infuses water with beneficial compounds, creating a versatile food and drink with numerous health advantages.