Which preparation method was specifically noted in one analysis to potentially increase the flavonoid content of onions?
Answer
Baking
While conventional wisdom often suggests that heat degrades nutrients, the relationship between cooking and onion nutrition is nuanced, especially concerning flavonoids. Boiling and frying are indicated as methods causing the most significant overall nutritional loss. However, one specific analysis contrasted this by showing that when onions undergo baking, the process was observed to actually increase their flavonoid content compared to other methods. This suggests that the specific thermal environment created during baking allows for chemical transformations or stabilization that enhances the measurable flavonoid concentration available to the consumer.
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